×
AD BLOCKER DETECTED:

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.

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

Kölsch

Description:

I've brewed the kolsch in Miller's book about 5 times - it's probably not an authentic kolsch, but it's pretty darn tasty nevertheless. Even my non-homebrew-swilling friends think it's a good beer.

I've used the Wyest german ale (1007), Wyeast Kolsch (???) and BrewTek Kolsch - the german ale was the best so far (but the BrewTek batch is still in the secondary and is looking promising) - the Wyeast Kolsch yeast gave an odd mineral-like flavor that I didn't care for - but that may be closer to the real thing - not having ever tasted an authentic kolsch, I have no idea whether this thing is close or not.

I've had to adapt his recipe, though, to my style - MIller's extraction efficiency runs around 34 points while I only get about 28 or 29 - I didn't know that when I did this one for the first time and consequently, I had to use 1 lb of dry malt extract to get the OG where it needed to be. Here's my recipe in case you're interested.

Ingredients:

  • 7 lb british pale malt or german pilsner malt (or 3.5 lbs of each)
  • 1 lb vienna malt
  • 1/2 lb wheat malt
  • 12 AAU Tettnanger 60, 30, 10
  • Wyest german ale (1007), Wyeast Kolsch, or BrewTek Kolsch

Click to Print Recipe

Procedure:

Step-Mash according to Miller's recipe.

Source:

spacer