Bindle-Stiff Honey Kolsch

Sunday, March 9th, the year of our lord two-thousand and eight...

Today Bindle-stiff started a new batch of summer beer for backyard bbq's and all-day bass fishing...Bindle Stiff Honey Kolsch! This time we branched out a bit to make a more sophisticated and complex beer with an very different process. We also obtained a second carboy to enable larger production of the beer we all love. This recipe is courtesy of Northern Brewer in St. Paul, MN.

Ursa and Walter Kurtz are at it again...

Ingredients: (Fermentables)
6 lbs of Gold Malt Extract
1 lbs of honey
1 oz of Mt. Hood Hop Pellets
Wyeast #1010 American Wheat Yeast
5 gallons of purified filtered H20

Process:
Boil 1.5 gallons of water
Remove kettle from burner while stirring in Malt Extract and Honey
Return to boil and add hops (note - use very large pot to avoid boil over when you add hops)
Boil for 60 minutes while stirring occasionally
Chill wart for 1/2 hour in a sink full of 3 inches of cold water and ice
Chill wart to 80 degrees Farenheit
While chilling add 3 gallons to primary fermenter (carboy)
Pour chilled wart into carboy
Top off carboy to 5 gallons with filtered water
Sanitize yeast packet
Pitch yeast into wart
Lightly swirl yeast for 10 seconds
Seal carboy with sanitized airlock and stopper
Ferment 7-14 days (or until fermentation is complete - i.e. no activity in the airlock)

Bottling:
Sanitize equipment
Mix priming solution (organic corn sugar) - measure 3/4 cup of priming sugar
Combine sugar with 1 pint of water in a small sauce pan
Boil 5-10 minutes
Pour priming solution into bottling bucket
Mix beer with priming solution by siphoning beer into bottling bucket, leaving behind sediment
Stir gently to mix
Fill and cap bottles
Allow bottles to condition for 10-14 days

Drink and enjoy!