Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Light Hybrid Beer - Kölsch (BJCP 2008)




Top 10 Kölsch (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Kolsch
6.5 gal 4.76% 13.99 1.047 1.011
All Grain 5144
Jalapeno Kolsch
5.5 gal 4.97% 29.67 1.050 1.013
Partial Mash 4554
K2 - Sommer ØL Vestbrygg konk
22 L 4.95% 72.17 1.050 1.013
BIAB 3773
Muh Kolsch
25 L 4.89% 27.38 1.045 1.007
All Grain 3242
Dreaded Summer Kolsch
12 gal 5.88% 23.61 1.060 1.015
All Grain 3008
Kapiti Kolsch
24 L 5.27% 28.56 1.048 1.008
All Grain 2477
Lemon Drop Kolsch
10.5 gal 5.44% 27.03 1.055 1.013
All Grain 2463
Das Biere
11.5 gal 5.92% 26.42 1.055 1.010
All Grain 2403
K2
5.5 gal 5.38% 22.26 1.053 1.012
All Grain 2361
Bridge across brewery filtered waters
5.5 gal 5.27% 23.37 1.054 1.013
extract 2314

Newest Kölsch (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Grackle Kölsch
6 gal 4.42% 24.95 1.044 1.010
All Grain 6
Awesome Recipe
220 gal 4.9% 15.09 1.050 1.012
All Grain 2
Skrilla Kolsch
5.5 gal 4.79% 29.86 1.048 1.011
BIAB 53
Black Dog Kolsch
5.5 gal 4.98% 14.53 1.050 1.012
All Grain 12
Expeditious Kolsch - Northern Brewer
5 gal 4.8% 15.28 1.045 1.009
extract 22
Kolsch
3.25 gal 4.99% 17.22 1.047 1.009
All Grain 94
Kolsch
465 gal 4.6% 20.95 1.047 1.012
All Grain 29
Awesome Recipe
5 gal 5.82% 0 1.059 1.015
extract 86
MyyrBeer - erä 4
30 L 6.73% 25.73 1.065 1.014
All Grain 60
MyyrBeer - erä 3
40 L 4.99% 21.88 1.048 1.010
All Grain 34

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 479 German Grain base malt 1.6°L
38 79% 4% - 100%
German - Vienna 239 German Grain base malt 4°L
37 11% 2% - 96%
American - Pilsner 171 American Grain base malt 1.8°L
37 77% 10% - 100%
Munich - Light 10L 164 Grain specialty malt 10°L
33 10% 2% - 100%
German - Wheat Malt 159 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%
German - Acidulated Malt 109 German Grain acidulated malt 3.4°L
27 3% 0% - 27%
American - Vienna 105 American Grain base malt 4°L
35 13% 2% - 100%
German - Carapils 84 German Grain crystal malt 1.3°L
35 7% 1% - 19%
American - Carapils (Dextrine Malt) 79 American Grain crystal malt 1.8°L
33 6% 1% - 24%

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

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 230 3.75 45% 3% - 100%
Tettnanger 226 4.5 41% 6% - 100%
Saaz 195 3.5 39% 0% - 100%
Hallertau Hersbrucker 120 4 43% 10% - 100%
Perle 102 8.2 37% 3% - 100%
Domestic Hallertau 98 3.9 46% 9% - 100%
Magnum 86 15 36% 2% - 100%
Spalt 76 4.5 38% 3% - 100%
Citra 46 11 22% 6% - 67%
Hersbrucker 44 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 15 Grain specialty malt 10°L
33 51% 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 - Caramel / Crystal 10L 5 American Grain crystal malt 10°L
35 68% 25% - 100%
American - Vienna 5 American Grain base malt 4°L
35 78% 38% - 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 353 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - Kölsch 2565 247 Wyeast Ale 0.1 Low 75% 56°F 70°F
Fermentis - Safale - German Ale Yeast K-97 98 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 76 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Imperial Yeast - G03 Dieter 44 Imperial Yeast German Ale Medium 75% 60°F 69°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 41 Lallemand Ales Medium Medium 75% 59°F 72°F
Wyeast - German Ale 1007 26 Wyeast Ale 0.11 Low 75% 55°F 68°F
Omega Yeast Labs - Kolsch II OYL-044 18 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 15 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 124 Water Agt Mash 21% 0% - 100%
Whirlfloc 116 Water Agt Boil 70% 0% - 100%
Irish Moss 112 Fining Boil 72% 0% - 100%
Calcium Chloride (dihydrate) 63 Water Agt Mash 23% 0% - 75%
Lactic acid 61 Water Agt Mash 69% 0% - 100%
Epsom Salt 47 Water Agt Mash 9% 0% - 40%
Calcium Chloride (dihydrate) 23 Water Agt Mash 10% 0% - 82%
Table Salt 23 Water Agt Mash 5% 0% - 21%
Wyeast - Beer Nutrient 22 Water Agt Mash 37% 0% - 82%
Calcium Chloride (anhydrous) 16 Water Agt Mash 13% 0% - 67%

Photos