Kölsch
Kölsch · 5 gallons
A delicate, clean German ale that ferments warm but lagers cold, producing a beer with ale fruitiness and lager crispness. Subtly malty, gently hopped, and brilliantly clear — the signature beer of Cologne.
Ingredients
Grains & Extracts
Base malt — must be pale Pilsner for authentic character
Adds subtle malt complexity without color
Helps dial in mash pH for a crisp finish
Hops
Yeast
Wyeast 2565 Kölsch or WLP029 German Ale/Kölsch
Instructions
Mash all grains at 148°F in 3.5 gallons of water for 60 minutes. The lower mash temp promotes a dry, crisp finish.
Mash out at 168°F. Sparge with 170°F water to collect 6.5 gallons.
Bring to a rolling boil. Add 1 oz Hallertau Mittelfrüh at 60 min.
Add 0.5 oz Tettnang at 15 min remaining.
Add 0.5 oz Spalt at 5 min remaining.
Cool rapidly to 60°F. Transfer to fermenter.
Pitch yeast. Ferment at 58-62°F for 2 weeks. Kölsch yeast is a hybrid — it works as an ale yeast but prefers cooler temperatures.
After primary fermentation completes, cold condition (lager) at 35-40°F for 3-4 weeks. This is essential for the clean, crisp character.
Bottle with 3/4 cup corn sugar. Condition at room temperature for 2 weeks, then refrigerate.
Brewer's Tips
Temperature control is critical. Ferment cool (58-62°F) to minimize fruity esters. A fermentation chamber or cool basement is ideal.
The cold conditioning phase is what separates good Kölsch from great Kölsch. Don't skip it.
Use soft water with low mineral content. Kölsch is a delicate beer and harsh water will show.
This beer should be brilliantly clear. Use gelatin or biofine clear at the end of cold conditioning if needed.
Traditionally served in a tall, thin 200ml glass called a Stange. Fresh and cold is the way.