📝 About This Recipe
Originating from the historic city of Cologne, Germany, Kölsch is a unique hybrid style that bridges the gap between ales and lagers. This straw-colored brew offers a delicate balance of soft pilsner malt sweetness, a subtle vinous fruitiness from top-fermenting yeast, and a crisp, dry finish. It is the ultimate refreshment—refined, elegant, and notoriously drinkable, making it a favorite for connoisseurs and casual drinkers alike.
🥗 Ingredients
The Grain Bill
- 9 lbs German Pilsner Malt (High quality, such as Weyermann)
- 0.5 lbs Vienna Malt (For subtle golden color and body)
- 0.5 lbs White Wheat Malt (To aid in head retention)
Hops & Boil
- 1.5 oz Hallertauer Mittelfrüh Hops (60 minute addition (bittering))
- 0.5 oz Tettnang Hops (15 minute addition (aroma))
- 1 teaspoon Irish Moss (Added during last 15 minutes for clarity)
Yeast & Water
- 1 packet Wyeast 2565 or White Labs WLP029 (Specific Kölsch yeast strain is essential)
- 8 gallons Distilled or Spring Water (Soft water profile is preferred)
- 4.5 oz Corn Sugar (For priming/carbonation)
👨🍳 Instructions
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1
Begin by milling your grains finely and heating 3.25 gallons of strike water to 163°F (73°C) to achieve a mash temperature of 150°F (66°C).
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2
Mash the grains at a steady 150°F (66°C) for 60 minutes. This temperature ensures a highly fermentable wort, leading to the characteristic dry finish of a Kölsch.
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3
Perform a mash-out by raising the temperature to 168°F (76°C) for 10 minutes, then begin the sparging process with 170°F (77°C) water until you collect roughly 6.5 gallons of wort.
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4
Bring the wort to a vigorous rolling boil. Once the boil begins, add the 1.5 oz of Hallertauer Mittelfrüh hops and set a timer for 60 minutes.
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5
With 15 minutes remaining in the boil, add the 0.5 oz of Tettnang hops and the Irish moss to help clarify the beer.
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6
After the 60-minute boil, immediately chill the wort using an immersion or plate chiller until it reaches 60°F (15°C). Cooling quickly is vital for clarity and preventing off-flavors.
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7
Sanitize your fermenter thoroughly. Transfer the chilled wort into the fermenter, splashing it vigorously to aerate the liquid.
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8
Pitch the Kölsch yeast. Secure the airlock and move the fermenter to a temperature-controlled environment set to 58-60°F (14-15°C).
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9
Allow primary fermentation to proceed for 10-14 days. You will notice a slow, steady bubbling; avoid letting the temperature rise too high to prevent fruity esters from dominating.
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10
Once fermentation is complete, slowly drop the temperature of the fermenter by 2-3 degrees per day until it reaches 35°F (2°C) for a 'lagering' phase.
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11
Cold-condition (lager) the beer at 35°F for at least 4 weeks. This step is crucial for achieving the signature crispness and crystal-clear appearance.
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12
Boil the corn sugar in 2 cups of water to create a priming syrup. Add this to your bottling bucket and siphon the clear beer on top of it.
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13
Bottle the beer and store at room temperature for 2 weeks to allow for carbonation, then move back to the fridge for a final chill before serving.
💡 Chef's Tips
Use the softest water possible; if your tap water is hard, use a 50/50 mix with distilled water. Temperature control is the most important factor—fermenting too warm will make the beer taste like a generic fruit ale rather than a Kölsch. Be patient with the lagering phase; the flavors truly meld and the sulfur notes disappear after week 3 of cold storage. Always use fresh noble hops; substitutes like Cascade or Citra will ruin the delicate traditional profile. Ensure your sanitation is impeccable, as the light flavor profile of this beer will highlight any minor infection.
🍽️ Serving Suggestions
Serve in a traditional 'Stange' glass—a tall, narrow 200ml cylinder that preserves the head and carbonation. Pair with a traditional 'Halve Hahn' (rye roll with thick-cut Gouda cheese and mustard). Excellent alongside grilled white fish or lemon-herb roasted chicken. Serves perfectly with a classic German Schnitzel and potato salad. Best enjoyed at a crisp 40-45°F (4-7°C) to appreciate the subtle malt nuances.