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

Alki Point Sunset

back to search Back to Search  Style Details 

Alki Point Sunset

back to search Back to Search  Style Details 

Beer Style: Kölsch (6C)
Recipe Type: all-grain
Yield: 5 US gallons



Here's the recipe for the Koelsch that took first place in German Ales/ California Common at the 1994 HWBTA Nationals.

After several discussions with some *knowledgeable* brewers, I plan to change to the hopping profile to only German noble hops (Hersbrucker & Spalt). The honey will help dry the beer out, and the honey "tang" helps give the finished beer a slightly winy nose and palate.

Big thanks to Dave Brockington, Jim Busch, and Scott Bickham for the recommended tweaks.


  • 5.0# D-C Belgian Pilsener Malt
  • 1.625# D-C Belgian Wheat Malt
  • 1.0# Ireks German Light Crystal
  • .125# Cara-Vienne
  • 1.25# clover honey (15 minute boil)
  • .50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
  • .50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
  • .50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
  • .50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
  • .25 oz. Liberty (4.5% AA) 10 min.
  • Wyeast #2565 (Kolsch)

Additional Instructions

Primary Ferment: 09 Days @ 62F in Glass
Secondary Ferment: 10 Days @ 58F in Glass

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.007
Alcohol by Vol: 5.63%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F

Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).

Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.

Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.