Dark Unhopped Dry Malt 500gm Increases the mouthfeel of your beer and improves it's head. This premium DME malt has been spray-dried into a fine soluble powder. An easy way to boost fermentability in many amber and dark beer styles.

BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.  Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.

Full product details are available from Lallemand

Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Full product details are available from Lallemand

This recipe was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 05B - Kölsch.

Kölsch (or Kolsh or Kolsch for people afraid of dots above the o) is a traditional German blonde Ale from Cologne. It's so easy to drink that waiters in Cologne put a line on the edge of your coaster to keep up the count when serving you fresh one, and it's not unheard of to make those lines go full circle. To be fair, Kölsch is traditionally served in 0.2l glasses to drink it always fresh.

The malt bill is as simple as they come: Weyermann Cologne malt (and some acid malt for pH).

This kit comes with 2 packs of the new Kolsh dry yeast by Lallemand.

Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.

This recipe has been designed to use acid malt to reach the target mash pH. If you wish to use the recommended mineral additions to achieve the intended flavour profile, these are to be added to the boil only. This kit does not include the minerals, but these can be purchased separately.

Download the recipe by clicking here.

Download the BeerXML for direct import into your brewing software here.

Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a
high drinkability.

FERMENTATION: ideally 12-15°C

Fermentis Safale K-97 is a German ale yeast selected for low esters and its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.

FERMENTATION: ideally 15-20°C

Suited for use as a bittering hop with some excellent results also being seen in dual purpose applications, with a soft bitterness attributable to the low cohumulone. The citrus aroma and flavour notes work well to temper malt sweetness in “fullish” Ales especially when used moderately as a finishing hop. Pacific Jade™ is also well suited to balance dryer Lager styles when employed as an “up-front” kettle addition to showcase its bittering qualities.

NZ Willamette Hops is an aroma variety with a mid alpha acid content at 7.0%-9.0%.

Although Willamette can contribute good bittering, NZ Willamette dominates its usage for its flavour and aroma. This results in a delicate peppery herbaceous spice that has both fruit and floral essence. This translates well into most beer styles and can be used in Stouts through to Pale ales and lagers. In big hoppy beers Willamette also pairs well with other citrusy hops.