The Voyage - Honey Kolsch - Coopers Partial Mash

Name: The Voyage - Honey Kolsch - Coopers Partial Mash
Brand: Coopers
SKU: 9310441003NEW4

Vendor: Coopers

SKU: 9310441003NEW4

Availability: Out Of Stock

Quantity:

The Voyage : Honey Kolsch has a Hazy golden colour with a white head and pleasant honey aromas. Easy on the palate with a citrusy soft mouthfeel and a slightly sweet finish.

The Voyage: Honey Kolsch Advanced Recipe Pack Includes:

1 x 1.7kg Coopers Mexican Cerveza
1 x 1.5kg Thomas Coopers Wheat Malt Extract
1 x 250g Light Crystal Malt
1 x 25g Hallertauer Hop Pellets
1 x 11g Lallemand Koln Kolsch Yeast Sachet
1 x 300g Premium Honey (Not in recipe pack)

Volume: 23 Litres

ABV: 5.2%

Coopers Carbonation Drops are not included in The Voyage Advanced Recipe Pack series, as they may or may not be needed depending on your preferred dispensing and priming method. We recommend using Carbonation Drops if you are bottling this beer.

1. MIX

Heat 2 litres of water in your pot to 70°C.
While water is heating - Place the grains in a plastic zip-lock sandwich bag and crack the grains using a rolling pin.
Once water has reached 70°C add the grains to your muslin bag and soak in the water like a tea bag.
Try and keep the water between 65–70°C for 30 minutes by turning your stove on and off as needed.
Carefully lift the muslin bag from the water and let it drain into the pot (you can use a colander to sit it in and let the water drain).
Add half of the Thomas Coopers Wheat Malt Extract and stir to dissolve.
Return your pot to the stove and bring the liquid to a boil, once boiling add Hallertauer Hop Pellets and boil for 5 minutes.
Remove from heat and add the Honey and stir to dissolve.
Set the pot in a cold/ice water bath to cool for 15 minutes then strain into a Fermenting Vessel (FV).
Add the Coopers Mexican Cerveza and the remaining Thomas Coopers Wheat Malt Extract then stir to dissolve.
Top up with cool water to the 20 litre mark and stir vigorously.
Check the temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
Sprinkle the Lallemand Koln Kolsch Yeast Sachet over the brew then fit the lid.

2. BREW

Place the FV in a location out of direct sunlight and try to ferment between 15°C to 20°C.
Fermentation should take about 7 days.
On day 6 check the specific gravity (SG).
Check the SG again the following day and so on.

3. BOTTLE

The brew is ready once the SG has stabilised over 2 days, expect about 1009 to 1014.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

4. ENJOY

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.2% ABV.