Light Hybrid Beer - Kölsch (BJCP 2008)

Top 10 Kölsch (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jalapeno Kolsch	5.5 gal	4.97%	29.67	1.050	1.013		Partial Mash	5033
K2 - Sommer ØL Vestbrygg konk	22 L	4.95%	72.17	1.050	1.013		BIAB	4125
Muh Kolsch	25 L	4.89%	27.38	1.045	1.007		All Grain	3660
Dreaded Summer Kolsch	12 gal	5.88%	23.61	1.060	1.015		All Grain	3338
Kapiti Kolsch	24 L	5.27%	28.56	1.048	1.008		All Grain	3055
Lemon Drop Kolsch	10.5 gal	5.44%	27.03	1.055	1.013		All Grain	2907
Extract Kolsch	5 gal	4.96%	44.24	1.050	1.013		extract	2776
Das Biere	11.5 gal	5.92%	26.42	1.055	1.010		All Grain	2734
K2	5.5 gal	5.38%	22.26	1.053	1.012		All Grain	2698
Bridge across brewery filtered waters	5.5 gal	5.27%	23.37	1.054	1.013		extract	2628

Newest Kölsch (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Curie Kolsch	930 gal	4.86%	24.42	1.047	1.010		All Grain	14
Awesome Recipe	5.5 gal	2.07%	0	1.021	1.005		extract	17
Awesome Recipe	5.5 gal	3.08%	0	1.031	1.008		extract	18
Awesome Recipe	5.5 gal	2.23%	0	1.021	1.004		extract	16
Awesome Recipe	5.5 gal	1.08%	0	1.010	1.002		All Grain	13
Kolsch	1800 L	5.07%	19.02	1.049	1.011		All Grain	29
Kolsch	5.5 gal	4.95%	20.66	1.050	1.013		All Grain	21
Pound Town	5.5 gal	5.01%	20.52	1.047	1.009		BIAB	13
Kolsch v1	5 gal	5.14%	25.6	1.053	1.014		BIAB	36
Bel Air 150 Anniversary Kolsch	310 gal	5.19%	28.77	1.049	1.010		All Grain	37

Fermentables Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	489	German	Grain	base malt	1.6°L	38	80%	4% - 100%
German - Vienna	249	German	Grain	base malt	4°L	37	11%	2% - 96%
American - Pilsner	181	American	Grain	base malt	1.8°L	37	78%	10% - 100%
Munich - Light 10L	165		Grain	specialty malt	10°L	33	10%	2% - 100%
German - Wheat Malt	157	German	Grain	base malt	2°L	37	10%	2% - 50%
US - Pale 2-Row	115	US	Grain	base malt	1.8°L	37	66%	3% - 100%
American - Vienna	112	American	Grain	base malt	4°L	35	13%	2% - 100%
German - Acidulated Malt	110	German	Grain	acidulated malt	3.4°L	27	3%	0% - 27%
German - Carapils	88	German	Grain	crystal malt	1.3°L	35	6%	1% - 19%
American - Wheat	84	American	Grain	base malt	1.8°L	38	13%	2% - 48%

Hops Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	247	3.75	45%	3% - 100%
Tettnanger	237	4.5	41%	5% - 100%
Saaz	204	3.5	38%	0% - 100%
Hallertau Hersbrucker	122	4	43%	10% - 100%
Perle	105	8.2	36%	3% - 100%
Domestic Hallertau	102	3.9	47%	9% - 100%
Magnum	96	15	34%	2% - 100%
Spalt	81	4.5	39%	3% - 100%
Citra	48	11	21%	6% - 67%
Hersbrucker	46	4	45%	20% - 85%

Steeping Grains Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	14		Grain	specialty malt	10°L	33	47%	8% - 100%
American - Carapils (Dextrine Malt)	13	American	Grain	crystal malt	1.8°L	33	66%	8% - 100%
German - Pilsner	11	German	Grain	base malt	1.6°L	38	51%	33% - 83%
German - Vienna	8	German	Grain	base malt	4°L	37	38%	20% - 67%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	61%	20% - 100%
American - Vienna	5	American	Grain	base malt	4°L	35	78%	38% - 100%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	60%	25% - 100%
American - Caramel / Crystal 15L	4	American	Grain	crystal malt	15°L	35	63%	20% - 100%
American - White Wheat	4	American	Grain	base malt	2.8°L	40	57%	20% - 100%
Flaked Corn	3		Adjunct	raw	0.5°L	40	33%	33% - 33%

Yeasts Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - German Ale/ Kölsch Yeast WLP029	363	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Kölsch 2565	252	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Fermentis - Safale - German Ale Yeast K-97	111	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	82	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST	63	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Imperial Yeast - G03 Dieter	48	Imperial Yeast	German Ale		Medium	75%	60°F	69°F
Wyeast - German Ale 1007	25	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Omega Yeast Labs - Kolsch II OYL-044	21	Omega Yeast Labs	Ales	0.1	Medium	75%	65°F	69°F
Danstar - Nottingham Ale Yeast	16	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Saflager - German Lager Yeast W-34/70	14	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F

Other Ingredients Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	141	Water Agt	Mash	21%	0% - 100%
Whirlfloc	124	Water Agt	Mash	71%	0% - 100%
Irish Moss	123	Fining	Boil	72%	0% - 100%
Calcium Chloride (dihydrate)	73	Water Agt	Mash	22%	0% - 75%
Lactic acid	68	Water Agt	Mash	70%	0% - 100%
Epsom Salt	53	Water Agt	Mash	9%	0% - 40%
Wyeast - Beer Nutrient	23	Other	Mash	38%	0% - 82%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	10%	0% - 82%
Table Salt	21	Water Agt	Mash	5%	0% - 21%
Yeast Nutrient	20	Water Agt	Boil	45%	0% - 100%

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