Kolsch Beer Recipe

Looking to brew your own Kölsch Beer? This German specialty brew combines the best of ales and lagers, offering a clean and floral flavor profile. Our Kölsch Beer recipe is a delightful balance of Pilsner malt, hops, and a touch of Carapils malt for added body. With precise temperature control during fermentation and conditioning, you’ll achieve a refreshing beer that’s perfect for any occasion. Follow our step-by-step instructions to craft your very own batch of this classic German brew.

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Kolsch Beer

A German speciality brew, Kölsch is top-fermented like an ale but conditioned at low temperatures like a lager. It has a subtle, floral hoppiness and a clean character.

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

To Ferment28 days d

Course: Beer

Cuisine: Mixed Styles

Keyword: Kolsch Beer

Servings: 40 Pints

Calories: 160kcal

Author: Dan Smullen

Equipment

• 1 Mash tun or large pot
• 1 Brew kettle
• 1 Fermentation vessel
• 1 Airlock or blow-off tube
• 1 Hydrometer or refractometer
• 1 Thermometer
• 1 Wort chiller
• 1 Brewing spoon or paddle
• 1 Brewing burner or stove
• 1 Siphoning equipment (racking cane, tubing)
• 1 Sanitization solution or sanitizer
• 1 Clean and sanitized bottles or keg
• 1 Bottle capper or kegging system
• 1 Carbonation method (priming sugar or CO2 tank)
• 1 Brewing software or recipe calculator (optional, but helpful)

Ingredients

For the Mash – Liquor 11.25 Litres (20 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

• 8.13 lb Pilsner malt Quantity 4kg
• 1.2 lb Carapils malt Quantity 500g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

• 1½ oz (Hops) Spalt Select 4.5% When to add – At start of boil (IBU 22.8)
• ¾ oz (Hops) Tettnang 4.5% When to add – For last 5 mins of boil (IBU 2.2)
• 1½ oz (Hops) Tettnang 4.5% When to add – At turn off (IBU 0.0)
• 1  tsp  Protofloc   Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 3 weeks at 12°C (54°F)

• 1 Wyeast 2565 Kölsch

Instructions

Mash Preparation:

• In a large pot or mash tun, combine 11.25 Litres (20 Pints) of water with the Pilsner malt and Carapils malt.
• Maintain a mash temperature of 65°C (149°F) for 1 hour.
• Stir occasionally to ensure even heat distribution.

Boiling:

• After the mash, transfer the liquid (wort) to a brew kettle with a capacity of 27 Litres (47½ Pints).
• Bring the wort to a boil and maintain it for 1 hour and 10 minutes.
• At the start of the boil, add 1½ oz of Spalt Select hops (4.5% alpha acid) for bitterness (IBU 22.8).
• During the last 5 minutes of the boil, add ¾ oz of Tettnang hops (4.5% alpha acid) for flavor (IBU 2.2).
• At the end of the boil, add 1½ oz of Tettnang hops (4.5% alpha acid) for aroma (IBU 0.0).
• Add 1 teaspoon of Protofloc at the 15-minute mark to aid in clarity.

Fermentation:

• Cool the wort to a temperature of 18°C (64°F).
• Transfer the cooled wort to a clean and sanitized fermentation vessel.
• Pitch the Wyeast 2565 Kölsch yeast into the fermenter.
• Seal the vessel with an airlock or blow-off tube to allow carbon dioxide to escape.
• Ferment the beer at a controlled temperature of 18°C (64°F) for approximately 28 days.
• After primary fermentation, proceed to conditioning.

Conditioning:

• Transfer the fermented beer to a secondary fermentation vessel or a clean and sanitized keg.
• Condition the beer for 3 weeks at a temperature of 12°C (54°F).
• During this time, the beer will further mature and develop its flavors.

Packaging:

• After the conditioning period, the beer should be ready for packaging.
• You can either bottle the beer using sanitized bottles, caps, and a priming sugar solution or keg it for serving on tap.

Enjoyment:

• Once bottled or kegged, allow the beer to carbonate for a few days or follow the appropriate carbonation method for your chosen packaging.
• After carbonation, chill the beer to your preferred serving temperature.
• Pour into a glass, and savor the clean, floral, and subtly hoppy flavors of your homemade Kölsch Beer!

German Specialty Brew

Kölsch Beer is a renowned German specialty brew, known for its unique combination of ale-like fermentation and lager-like conditioning. It offers a delightful flavor profile that strikes a perfect balance between subtle floral hoppiness and a clean, refreshing character.

High-Quality Ingredients

This recipe calls for carefully selected ingredients, including Pilsner malt and Carapils malt, which contribute to the beer’s balanced body and smooth mouthfeel. The addition of Spalt Select and Tettnang hops adds just the right amount of bitterness and aroma, enhancing the overall drinking experience.

Attention to Detail

From the precise mash temperature to the timed additions of hops during the boil, this recipe emphasizes the importance of following specific instructions for optimal results. The recommended fermentation and conditioning temperatures ensure that the beer develops its intended flavors and characteristics, resulting in a high-quality brew.

Classic and Refreshing

Kölsch Beer is a classic style that appeals to a wide range of beer enthusiasts. Its clean taste and subtle complexity make it a refreshing choice, whether you’re enjoying a pint on a warm summer day or seeking a satisfying beverage for any occasion.

Give this Kölsch Beer recipe a try and experience the joy of brewing your own batch of this German specialty brew. With its unique flavor profile and meticulous attention to detail, it’s sure to become a favorite among beer enthusiasts.

FAQ on Making this Kolsch Beer Recipe