Light Hybrid Beer - Kölsch (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 5182
K2 - Sommer ØL Vestbrygg konk
22 L 4.95% 72.17 1.050 1.013
BIAB 4168
Muh Kolsch
25 L 4.89% 27.38 1.045 1.007
All Grain 3737
Dreaded Summer Kolsch
12 gal 5.88% 23.61 1.060 1.015
All Grain 3384
Kapiti Kolsch
24 L 5.27% 28.56 1.048 1.008
All Grain 3185
Lemon Drop Kolsch
10.5 gal 5.44% 27.03 1.055 1.013
All Grain 2954
Extract Kolsch
5 gal 4.96% 44.24 1.050 1.013
extract 2918
Das Biere
11.5 gal 5.92% 26.42 1.055 1.010
All Grain 2810
K2
5.5 gal 5.38% 22.26 1.053 1.012
All Grain 2749
Bridge across brewery filtered waters
5.5 gal 5.27% 23.37 1.054 1.013
extract 2658

Newest Kölsch (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
A Little off the Top Kolsch
5.5 gal 5.08% 25.98 1.051 1.012
BIAB 11
kolsch
950 L 4.67% 12.46 1.046 1.011
All Grain 47
Kolsh Smiple
5.5 gal 4.42% 31.3 1.045 1.011
All Grain 22
Awesome Recipe
5.5 gal 4.38% 26.87 1.045 1.011
extract 33
Awesome Recipe
20 L 4.44% 0 1.045 1.011
BIAB 31
Red Kolsch
5.5 gal 4.67% 30.03 1.047 1.011
All Grain 20
Cherrystone 2024 keg
6 gal 4.99% 24.87 1.051 1.013
All Grain 39
Kolsch
5.5 gal 4.32% 30.31 1.044 1.011
All Grain 37
Mugwort honey koelsch
20 L 4.42% 15.51 1.044 1.010
All Grain 61
Curie Kolsch
930 gal 4.86% 24.42 1.047 1.010
All Grain 63

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 494 German Grain base malt 1.6°L
38 80% 4% - 100%
German - Vienna 251 German Grain base malt 4°L
37 11% 2% - 96%
American - Pilsner 184 American Grain base malt 1.8°L
37 78% 10% - 100%
Munich - Light 10L 166 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%
German - Acidulated Malt 113 German Grain acidulated malt 3.4°L
27 3% 0% - 27%
American - Vienna 112 American Grain base malt 4°L
35 13% 2% - 100%
German - Carapils 90 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 252 3.75 46% 3% - 100%
Tettnanger 240 4.5 41% 5% - 100%
Saaz 206 3.5 39% 0% - 100%
Hallertau Hersbrucker 126 4 42% 7% - 100%
Perle 105 8.2 36% 3% - 100%
Domestic Hallertau 102 3.9 47% 9% - 100%
Magnum 98 15 34% 2% - 100%
Spalt 82 4.5 38% 3% - 100%
Citra 49 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 368 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-97 115 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 83 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 64 Lallemand Ales Medium Medium 75% 59°F 72°F
Imperial Yeast - G03 Dieter 50 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 22 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 147 Water Agt Mash 20% 0% - 100%
Whirlfloc 126 Water Agt Boil 71% 0% - 100%
Irish Moss 123 Fining Boil 72% 0% - 100%
Calcium Chloride (dihydrate) 73 Water Agt Mash 22% 0% - 75%
Lactic acid 72 Water Agt Mash 72% 0% - 100%
Epsom Salt 56 Water Agt Mash 8% 0% - 40%
Wyeast - Beer Nutrient 25 Water Agt Boil 37% 0% - 82%
Calcium Chloride (dihydrate) 23 Water Agt Mash 10% 0% - 82%
Calcium Chloride (anhydrous) 22 Water Agt Mash 15% 0% - 67%
Table Salt 21 Water Agt Mash 5% 0% - 21%

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