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 12.4 °P 3.3 °P
Partial Mash 4982
K2 - Sommer ØL Vestbrygg konk
22 L 4.95% 72.17 12.4 °P 3.3 °P
BIAB 4093
Muh Kolsch
25 L 4.89% 27.38 11.2 °P 1.8 °P
All Grain 3604
Dreaded Summer Kolsch
12 gal 5.88% 23.61 14.7 °P 3.8 °P
All Grain 3309
Kapiti Kolsch
24 L 5.27% 28.56 11.9 °P 2.1 °P
All Grain 2968
Lemon Drop Kolsch
10.5 gal 5.44% 27.03 13.6 °P 3.3 °P
All Grain 2864
Das Biere
11.5 gal 5.92% 26.42 13.6 °P 2.6 °P
All Grain 2685
Extract Kolsch
5 gal 4.96% 44.24 12.4 °P 3.3 °P
extract 2672
K2
5.5 gal 5.38% 22.26 13.1 °P 3.1 °P
All Grain 2651
Bridge across brewery filtered waters
5.5 gal 5.27% 23.37 13.3 °P 3.3 °P
extract 2602

Newest Kölsch (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
4 gal 5.87% 0 14.7 °P 3.8 °P
All Grain 3
Röbel Kölsch
43 L 4.95% 21.45 12.2 °P 2.8 °P
All Grain 22
Kolsch ale
40 L 5.31% 26.52 12.4 °P 2.3 °P
All Grain 30
Pink Boots 2024 B
130 gal 4.68% 18.22 11.9 °P 3.1 °P
extract 37
La Nica
17 gal 4.53% 28.41 11.2 °P 2.8 °P
All Grain 48
Joe’s Kolsch
5.5 gal 4.66% 21.62 11.2 °P 2.6 °P
All Grain 54
Kolsch
50 L 5.14% 25.48 11.9 °P 2.1 °P
All Grain 69
Bio Kölsch
150 L 4.92% 25.63 11.7 °P 2.3 °P
All Grain 61
Fruit kolsch 001
630 L 4.72% 13.65 11.2 °P 2.3 °P
All Grain 59
Pengency Lager
20 L 5.29% 19.95 12.2 °P 2.3 °P
BIAB 68

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 491 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 179 American Grain base malt 1.8°L
37 77% 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 116 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 87 German Grain crystal malt 1.3°L
35 6% 1% - 19%
American - Wheat 85 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 244 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 106 8.2 36% 3% - 100%
Domestic Hallertau 101 3.9 47% 9% - 100%
Magnum 97 15 35% 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 253 Wyeast Ale 0.1 Low 75% 56°F 70°F
Fermentis - Safale - German Ale Yeast K-97 110 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 80 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 60 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 26 Wyeast Ale 0.11 Low 75% 55°F 68°F
Omega Yeast Labs - Kolsch II OYL-044 20 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 Boil 71% 0% - 100%
Irish Moss 122 Fining Boil 71% 0% - 100%
Calcium Chloride (dihydrate) 72 Water Agt Mash 22% 0% - 75%
Lactic acid 66 Water Agt Mash 70% 0% - 100%
Epsom Salt 52 Water Agt Mash 9% 0% - 40%
Calcium Chloride (dihydrate) 23 Water Agt Mash 10% 0% - 82%
Wyeast - Beer Nutrient 22 Water Agt Boil 37% 0% - 82%
Table Salt 21 Water Agt Mash 5% 0% - 21%
Yeast Nutrient 20 Water Agt Boil 45% 0% - 100%

Photos