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Kolsch Recipe

Kolsch Recipe

This homemade Kölsch is a crisp, clean German-style ale with a light malt flavor, gentle floral hops, and a refreshing dry finish. It is warm fermented and then cold conditioned for exceptional clarity and smoothness. It's perfect for warm weather, backyard gatherings, or anyone wanting to brew an authentic-style homebrew.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 50 bottles
Course: Drinks
Cuisine: German
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 9.25 lb German Pilsner malt
  • 0.50 lb Vienna malt
  • 1.00 oz Hallertau hops 60 minutes
  • 0.50 oz Tettnang hops 15 minutes
  • 1 package White Labs WLP029 German Ale/Kölsch yeast or Wyeast 2565 German Kölsch
  • 5 gallons Brewing water soft water preferred
  • 1 teaspoon Calcium chloride optional
  • 1 teaspoon Irish moss Add during the last 15 minutes of the boil

Equipment

  • Brew kettle (8+ gallon)
  • Mash tun or BIAB bag
  • Large stirring spoon
  • Thermometer
  • Wort chiller
  • Fermentation bucket or carboy
  • Airlock
  • Hydrometer or refractometer
  • Auto siphon
  • Bottling bucket or keg
  • Sanitizer

Method
 

  1. Heat your brewing water and mash the crushed grains at 149–150°F (65°C) for 60 minutes. The mash should smell fresh and slightly bready.
  2. Raise the mash to 168°F (76°C) for mash out, then sparge with 170°F (77°C) water until you've collected about 6.5 gallons of wort.
  3. Bring the wort to a rolling boil for 90 minutes. Add Hallertau hops at the start of the boil and Irish moss with 15 minutes remaining.
  4. Add the Tettnang hops during the final 15 minutes. The wort should develop a light herbal aroma without becoming overly hoppy.
  5. Chill the wort quickly to 58–60°F (14–16°C) and transfer it into a sanitized fermenter. Aerate well before pitching the yeast.
  6. Ferment between 58–62°F (14–17°C) for about 14 days. A steady airlock and clean aroma indicate healthy fermentation.
  7. Once fermentation is complete, gradually lower the temperature to around 40°F (4°C) and lager for 4–8 weeks. The beer will become brilliantly clear.
  8. Bottle or keg the finished beer and carbonate to about 2.5 volumes of CO₂. Serve around 50°F (10°C) in a tall Kölsch glass for the best flavor.

Notes

  • Keep fermentation cool to prevent fruity off-flavors.
  • Cold conditioning for at least four weeks greatly improves clarity and smoothness.
  • Avoid excessive oxygen exposure after fermentation to keep the beer tasting fresh.