We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Alchemick Kolsch

back to search Back to Search  Style Details 

Alchemick Kolsch

back to search Back to Search  Style Details 

Beer Style: Kölsch  (6C)
Recipe Type: all-grain
Yield: 2.5 US gallons



Since I'm not in Cologne brewing this beer, I will have to settle for "Kolsch Style".
Staw/Golden color lagered ale with high carbonation. Light malty sweetness with a dry clean finish. Low smooth bitterness and medium hoppy flavor. Better described as classic kolsch but with a more hoppy/floral note.
I know it is not traditional to use corn in the grain bill for kolsch, but it helps with the color and adds a hint of somthing extra to the flavor of the beer.


  • 4# Kolsch Malt
  • 2# Pale malt
  • 1/4#Special Pale( high diastatic power 200-300)
  • 1# flaked corn
  • 10 grams French Strisslespalt AA1.2%
  • 18 grams Hull Melon AA 8.1%
  • 1 Gram Safale BE-134
  • 4 Gram SafAle U-97
  • 1/2tsp yeast nutrient
  • 50/50 Honey/Raw Cane Sugar mix ( 1/2 cup sugar, 1/2 cup honey, 1/2 cup purified water 004ppm.... Bring mix to a simmer then cool down to reserve for conditioning)

Additional Instructions

Boil: 70 Minutes
Primary Ferment: 11
Secondary Ferment: 15

Beer Profile

Bitterness IBU: 16
Recipe Type: all-grain
Yield: 2.50 US Gallons

Click to Print Recipe


Starting water is 2.5 gallons Poland Springs 062ppm.
Par boil the flacked corn for 4 min then add it to the single infusion mash @ 150°f for 60 min
Sparge to 3 gallons @170°f

70 minute boil.
Add french hops @ 30 min into boil
Rest @ 40 min for 10 min.
Add Hull Melon when pulling off the heat through cool down to 65°f

Pitch at 65°f with a fermentation temp staying between 63-67°f for 11 days condition at 57°f with a honey/raw cane sugar 50/50 mix for 10 days. Cold crash to 37°f for 5 days before drinking