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Kölsch

Created by hww3. Last updated by hww3, 6 years ago. Version #3.

This recipe produces a rather nice rendition of the traditional beer brewed in Cologne, Germany. A "hybrid" consisting of fermentation with an ale yeast followed by lagering to temper the fruitiness, the end result is in the best "altbier" tradition. Kölsch-style beers are best enjoyed young; the fruitiness and slightly floral aroma will diminish over the course of 6 months.

Grain bill

• 6 oz 10° crystal malt
• 4 oz dextrine malt
• 9 lb german lager (pils) malt

Mash procedure

• 30 minutes @ 122°
• 90 minutes @ 152°

Hops additions

Adjusted for high pH, for neutral brewing water, increase amounts by 20-25%

• .8 oz Tettnanger 60 minutes
• .2 oz Tettnanger 15 minutes

Ferment at 52-58° with Wyeast Kölsch yeast. Lager at 35° for 4 weeks.

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