For those of you unfamiliar with kölsch, it’s kind of like a pilsner in color/hoppiness, except it’s an ale, not a lager. Only this batch also features a slight smokey flavor, derived from the used charred oak Jack Daniels whiskey barrel that I added to the recipe. Get it? Okay. Moving on.
- 4oz.Carapils Malt
- 6oz. Munich Malt
- 2.5lbs. Light Malet Extract
- 3lbs. Super Light Malt Extract
- 1oz. Northern Brewer Hops (bittering, ~45 minutes)
- 03.oz. Hallertaur Hops (flavor, ~30 minutes)
- 03.oz. Perle Hops (flavor, ~30 minutes)
- 0.2oz. Hallertaur Hops (finishing/aroma, ~15 minutes)
- 0.2oz. Saaz Hops (finishing/aroma, ~15 minutes)
- 1/2 teaspoon Irish Moss
- 1 small block of charred oak from a used Jack Daniels whiskey barrel
- Wyeast #2565 Kölsch Ale Yeast
- Smoked Oak Essence (as needed)
I procured my pieces of Jack Daniels barrel from the lovely people at Ryan & Wood Distillery, a fantastic mom-and-pop distillery in Gloucester, MA. They buy their barrels straight from Jack Daniels (who is only allowed to use each barrel once), and then age their own rum/rye in the barrels, and sell the bits for $2 a bag. Not a bad deal, and excellent for BBQing (might I add — smoking mangoes & peppers over charcoal and Jack Daniels barrel? DELICIOUS)
I added my barrel piece in with the grains and let it steep for the first 20 minutes. I added the same piece back in for the last 5 minutes of the boil, hoping to impart some of the smoked scents into the beer as well. I plan on adding some smoked oak essence as needed later on, but so far, we’ll see how it goes!