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% |