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	5820
K2 - Sommer ØL Vestbrygg konk	22 L	4.95%	72.17	1.050	1.013		BIAB	4377
Muh Kolsch	25 L	4.89%	27.38	1.045	1.007		All Grain	4243
Kapiti Kolsch	24 L	5.27%	28.56	1.048	1.008		All Grain	3703
Dreaded Summer Kolsch	12 gal	5.88%	23.61	1.060	1.015		All Grain	3656
Extract Kolsch	5 gal	4.96%	44.24	1.050	1.013		extract	3640
Das Biere	11.5 gal	5.92%	26.42	1.055	1.010		All Grain	3207
Lemon Drop Kolsch	10.5 gal	5.44%	27.03	1.055	1.013		All Grain	3181
K2	5.5 gal	5.38%	22.26	1.053	1.012		All Grain	3127
Bridge across brewery filtered waters	5.5 gal	5.27%	23.37	1.054	1.013		extract	2837

Newest Kölsch (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
White Labs Kolsch (modified)	6 gal	4.93%	8.9	1.046	1.008		extract	19
Kolsch V3 (Fruited)	76 gal	6.03%	18.7	1.055	1.010		All Grain	95
Awesome Recipe	5.5 gal	3.76%	0	1.038	1.010		extract	24
Kolsch Honey Extract	3 gal	4.62%	11.84	1.047	1.012		extract	58
Kolsch	1 gal	5.34%	28.09	1.053	1.012		BIAB	48
Kölsch Phơn	90 L	4.87%	20.69	1.044	1.007		All Grain	40
7bbl kolsch	217 gal	5.19%	18.43	1.047	1.008		All Grain	48
Graduation Kölsch	20 L	5.03%	30.46	1.050	1.011		All Grain	51
sj - honey hybrid	27 gal	4.94%	22.98	1.050	1.013		All Grain	49
Früh Kolsch 2	43 L	4.86%	21.55	1.048	1.011		All Grain	50

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	503	German	Grain	base malt	1.6°L	38	80%	4% - 100%
German - Vienna	260	German	Grain	base malt	4°L	37	11%	2% - 96%
American - Pilsner	192	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	155	German	Grain	base malt	2°L	37	10%	2% - 50%
American - Vienna	118	American	Grain	base malt	4°L	35	13%	2% - 100%
German - Acidulated Malt	117	German	Grain	acidulated malt	3.4°L	27	3%	0% - 27%
US - Pale 2-Row	116	US	Grain	base malt	1.8°L	37	65%	3% - 100%
German - Carapils	92	German	Grain	crystal malt	1.3°L	35	7%	1% - 43%
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	264	3.75	46%	3% - 100%
Tettnanger	248	4.5	41%	5% - 100%
Saaz	213	3.5	39%	0% - 100%
Hallertau Hersbrucker	132	4	43%	10% - 100%
Perle	108	8.2	37%	3% - 100%
Domestic Hallertau	106	3.9	48%	9% - 100%
Magnum	98	15	33%	2% - 100%
Spalt	81	4.5	39%	3% - 100%
Citra	49	11	21%	6% - 67%
Hersbrucker	48	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	16		Grain	specialty malt	10°L	33	50%	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	7	German	Grain	crystal malt	1.3°L	35	57%	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%
Briess - Carapils Malt	4	US	Grain	specialty malt	1.5°L	34.5	49%	11% - 100%

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	376	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Kölsch 2565	260	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Fermentis - Safale - German Ale Yeast K-97	126	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	87	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST	72	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	17	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	162	Water Agt	Mash	20%	0% - 100%
Whirlfloc	135	Fining	Boil	71%	0% - 100%
Irish Moss	128	Fining	Boil	71%	0% - 100%
Calcium Chloride (dihydrate)	88	Water Agt	Mash	20%	0% - 75%
Lactic acid	78	Water Agt	Mash	73%	0% - 100%
Epsom Salt	61	Water Agt	Mash	8%	0% - 40%
Calcium Chloride (anhydrous)	28	Water Agt	Mash	14%	0% - 67%
Wyeast - Beer Nutrient	25	Other	Boil	37%	0% - 82%
Yeast Nutrient	24	Other	Boil	43%	0% - 100%
Table Salt	24	Water Agt	Mash	5%	0% - 21%

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