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05B1. Kolsch

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Monday August 21st 2017
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 84.2%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 10.5%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
9.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Opal0.75 oz Opal Hops Pellet 6.5 Boil 60 min 18.46 75%
0.25 oz Opal0.25 oz Opal Hops Pellet 6.5 Whirlpool 0 min 2.21 25%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
2.2 qt Strike Water (Wheat) Temperature 117 °F --
Beta-Glucanase Rest (Wheat) Infusion 113 °F 20 min
Protein Rest Temperature 131 °F 15 min
4.65 gal Strike Water (Remaining Grain) Temperature 154 °F --
Amylase Rest (All Grain) Infusion 152 °F 60 min
Mash-Out Temperature 170 °F 15 min
3.94 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
10.43 ml Phosphoric acid Water Agt Mash 1 hr.
6.36 g Phosphoric acid Water Agt Sparge 1 hr.
White Labs - German Ale/ Kölsch Yeast WLP029
1 Each
Attenuation (custom):
Optimum Temp:
65 - 69 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Wheat Malt:
Beta-glucanase rest (97-113 F for 20 min)
Followed by Protein Rest @ 122F with Pilsner malt.
Bring up to 152F and add the reaming grains to mash

Pilsner malt:
Protein rest (122-131F 15 min)
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.

Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is subtle but generally balanced, clean, and fresh.

Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.

Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean.

Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated.

Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or bitterer than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange.

Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

Characteristic Ingredients: Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period, and serve young.

Style Comparison:
To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils.

Vital Statistics:
OG: 1.044 – 1.050
IBUs: 18 – 30 FG: 1.007 – 1.011
SRM: 3.5 – 5 ABV: 4.4 – 5.2%

Commercial Examples:
Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch

standard-strength, pale-color, top-fermented, lagered, central-Europe, traditional-style, pale-ale-family, balanced

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  • Last Updated: 2020-05-31 16:24 UTC
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