Kölsch v3.0 Beer Recipe | BIAB Kölsch | Brewer's Friend
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Kölsch v3.0

148 calories 14.4 g 12 oz
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday April 15th 2023
Amount Fermentable Cost PPG °L Bill %
3.50 kg Avangard - Pilsner3.5 kg Pilsner 37.3 1.7 84.3%
400 g Weyermann - Vienna Malt400 g Vienna Malt 37 3.5 9.6%
150 g Weyermann - Melanoidin150 g Melanoidin 34.5 27 3.6%
100 g German - Wheat Malt100 g Wheat Malt 37 2 2.4%
4,150 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Magnum10 g Magnum Hops Pellet 14.5 First Wort 60 min 19.7 33.3%
10 g Yakima Chief Hops - German Tettnang10 g German Tettnang Hops Pellet 3.6 Boil 10 min 1.61 33.3%
10 g Yakima Valley Hops - Perle10 g Perle Hops Pellet 7 Boil 10 min 3.13 33.3%
30 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 151 °F 60 min
1.5 gal Sparge -- 170 °F --
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.40 g Citric acid Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
3 g Ascorbic Acid Other Mash 1 hr.
White Labs - German Ale/ Kölsch Yeast WLP029
1 Each
Attenuation (avg):
Optimum Temp:
65 - 69 °F
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.4 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.

Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin

60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle

Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.

Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%

Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch

Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.

I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-09 13:17 UTC
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