Brew the Henry's Fork of the Snake
Henry's Fork Kölsch — home brew kit
Kölsch · 5.0% · 5 gallons
from $29In stock · Ships in 2-3 days
A five-gallon all-grain kölsch kit named for the Henry's Fork of the Snake: grain, hops, yeast and the recipe, milled and measured.
Brewed and boxed by Derek Leavitt
In the glass
Bright, dry and almost clear, with a faint white-wine note and no aftertaste at all.
Serve 42°F, in a tall narrow glass
Alongside Flat water and a long evening. Drink it colder than you think.
Flat, clear spring-creek water where the fish get a long look and usually take it.
The box arrives with the grain already milled and weighed, the hops in marked packets for each addition, and the yeast kept cold. You supply the pot, the water and the time. Nothing in here is a concentrate.
Full instructions come in the box and are written for somebody on their second batch, not their twentieth — every step says why it is there, so you can tell which ones you can bend.
- All grain, milled and weighed to the batch
- Kölsch · 5.0% ABV · 22 IBU
- Hops bagged per addition, so nothing goes in at the wrong minute
- Instructions written for a second-time brewer
The numbers
5.0%Alcohol by volume
(1.048 − 1.010) × 131.25
22Bitterness, IBU
Bitterness only means anything against the style. This one is a Kölsch.
4Colour, SRM
The swatch above is this number on the standard reference ramp, not an impression of it.
Gravity1.048 down to 1.010 — 79% apparent attenuation.
The day, and the wait
Cool fermentation and a month of cold conditioning. Nowhere for a flaw to hide.
- First pint
- about eight weeks56 days from brew day, including conditioning
- Batch size
- 5 US gallonsAbout fifty twelve-ounce bottles
- You supply
- Pot, fermenter, thermometer, hydrometer, bottlesThe starter kit below is exactly this list, if you have none of it.
- Mash in60 min at 149°FHold the temperature. This rest is where the body of the beer is decided.
- Sparge and run off45 minSlowly. Rushing it pulls tannins out of the husks.
- Boil90 min2 hop additions, each timed from the END of the boil.
- Chill and pitch30 minDown to 60°F before the yeast goes anywhere near it.
- Clean up45 minThe part nobody photographs, and the part that decides the next batch.
Brew day4 h 30 min, kettle on to kitchen clean. The rest of the wait is the yeast doing its own work.
What arrives, and what you supply
In the box
- Milled grain, weighed for a 5-gallon batch
- Hops in marked packets, one per addition
- Yeast — Wyeast 2565 Kölsch
- Priming sugar for bottling
- Printed recipe and brew-day instructions
Worth knowing
- You will need: a brew pot, a fermenter with an airlock, a thermometer, a hydrometer and bottles or a keg.
- Ferment at 60-62°F for two weeks — temperature control matters more than almost anything else in this box.
- Flat water and a long evening. Drink it colder than you think.
The recipe, in full
Printed on a card in the box as well. Nothing here is a concentrate and nothing is a trade secret.
Grain bill
- Pilsner malt
- 8 lb
- White wheat
- 1 lb
Hop schedule
- Hallertau Mittelfrüh
- 1 oz at 60 min
- Hallertau Mittelfrüh
- 0.5 oz at 20 min
Fermentation
- Yeast
- Wyeast 2565 Kölsch
- Schedule
- 60-62°F for two weeks, then four weeks at 38°F
- Batch
- 5 US gallons
Named for the Henry's Fork of the Snake
Eastern Idaho · ID
The water it is named for
- Water type
- Spring creek
While the wort cools
- Brewing starter kit$139
Six-gallon fermenter, airlock, auto-siphon, hydrometer, thermometer, bottling wand and a capper. Everything the recipe assumes you already own.
- Henry's Fork airbrushed hat
The same water, hand airbrushed onto a trucker cap.
Where this came from
river beer · made
0 — nothing entered the score yet, at the Derby's published weights, since . Views are not counted.
- henrys-fork
- home-brew
- kölsch
- id