Pale Bitter European Beer - Kölsch

Top 10 Kölsch Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
German Kolsch	5.5 gal	5%	30.31	1.046	1.008		All Grain	2469
Kölsch	70 L	5.76%	31.87	14.3912	3.7318		All Grain	1595
Alfie - Kolch	21 L	4.91%	26.39	1.049	1.012		All Grain	1398
BYO-Honey Kolsch	5 gal	5.55%	19.15	1.052	1.01		All Grain	1349
SUCK A BAG OF DICKS	10 gal	5.51%	31.26	1.053	1.011		All Grain	1251
KOLSH	60 L	5.1%	22.88	1.048	1.009		All Grain	1236
La Britta	200 L	4.76%	21.23	1.044	1.008		All Grain	948
JZ FRUH - Kolsch	5.25 gal	4.92%	21.98	1.048	1.011		All Grain	946
251216	35 L	4.54%	13.95	1.045	1.01		All Grain	833
Perchta	5.5 gal	4.74%	28.98	1.047	1.011		All Grain	755

Newest Kölsch Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kolz	1100 L	5.2%	16.78	1.048	1.009		All Grain	9
Kolsch	6.5 gal	5.13%	22.13	1.048	1.009		All Grain	3
Kolsch 18.1	5 gal	4.47%	18.73	1.044	1.01		Partial Mash	7
Silver Kolsch	24 L	5.46%	23.96	1.05	1.009		All Grain	10
Grass Monkey Blonde	10 gal	5.09%	25.37	1.056	1.017		All Grain	9
Mandarina Kolsch	6 gal	4.66%	34.69	1.047	1.012		BIAB	10
Fancy Lawnmower	5 gal	5.08%	21.03	1.047	1.008		BIAB	9
Spassmacher Kölsch	25 L	4.97%	21.95	1.049	1.011		BIAB	10
Blonde	175 L	4.57%	22.63	1.052	1.017		All Grain	8
??(1)	20 L	5.25%	26.19	1.05	1.01		All Grain	14

Fermentables Used In Kölsch Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	254	German	Grain	Base malt	1.6 °L	38	84%	20% - 100%
Vienna	137	German	Grain	Base malt	4 °L	37	10%	2% - 70%
Pilsner	76	American	Grain	Base malt	1.8 °L	37	81%	33% - 98%
Wheat Malt	75	German	Grain	Base malt	2 °L	37	11%	2% - 42%
Acidulated Malt	55	German	Grain	Acidulated malt	3.4 °L	27	3%	1% - 10%
Vienna	55	American	Grain	Base malt	4 °L	35	10%	1% - 40%
Munich Light	54	German	Grain	Base malt	6 °L	37	10%	2% - 100%
White Wheat	37	American	Grain	Base malt	2.8 °L	40	12%	2% - 42%
Carapils	32	German	Grain	Crystal malt	1.3 °L	35	7%	1% - 20%
Pale 2-Row	31	American	Grain	Base malt	1.8 °L	37	70%	9% - 91%

Hops Used In Kölsch Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Tettnanger	113	4.5	41%	10% - 100%
Hallertau Mittelfruh	93	3.75	44%	8% - 100%
Saaz	82	3.5	36%	8% - 100%
Hallertau Hersbrucker	63	4	49%	9% - 100%
Perle	57	8.2	38%	13% - 100%
Magnum	56	15	38%	7% - 100%
Domestic Hallertau	53	3.9	49%	5% - 100%
Spalt	44	4.5	46%	14% - 100%
Hersbrucker	22	4	42%	10% - 75%
Citra	21	11	29%	4% - 100%

Steeping Grains Used In Kölsch Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Vienna	9	German	Grain	Base malt	4 °L	37	75%	33% - 100%
Caramel / Crystal 10L	5	American	Grain	Crystal malt	10 °L	35	47%	25% - 100%
Wheat	5	American	Grain	Base malt	1.8 °L	38	35%	25% - 43%
Munich Light	4	German	Grain	Base malt	6 °L	37	48%	33% - 74%
Carapils	3	German	Grain	Crystal malt	1.3 °L	35	57%	20% - 100%
Vienna	3	American	Grain	Base malt	4 °L	35	78%	33% - 100%
Carapils (Dextrine Malt)	3	American	Grain	Crystal malt	1.8 °L	33	53%	33% - 67%
Kölsch	2	German	Grain	Base malt	4.4 °L	37	55%	50% - 60%
Flaked Oats	1		Adjunct	Raw	2.2 °L	33	20%	20% - 20%
Pale Ale	1	German	Grain	Base malt	2.3 °L	39	40%	40% - 40%

Yeasts Used In Kölsch Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
German Ale/ Kölsch Yeast WLP029	186	White Labs	Ale	Medium	Medium	75	65°F	69°F
Kölsch 2565	156	Wyeast	Ale	0.1	Low	75	56°F	70°F
Safale - German Ale Yeast K-97	59	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
Safale - American Ale Yeast US-05	36	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
G03 Dieter	17	Imperial Yeast	German Ale		Medium	75	60°F	69°F
German Ale 1007	10	Wyeast	Ale	0.11	Low	75	55°F	68°F
Kölsch II 2575	10	Wyeast	Ale	0.1	Low	75	55°F	70°F
Nottingham Ale Yeast	8	Danstar	Ale	Med-High	High	77	57°F	70°F
Saflager - German Lager Yeast W-34/70	4	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
European Ale Yeast WLP011	3	White Labs	Ale	Medium	Medium	67.5	65°F	70°F
German Ale II WLP003	3	White Labs	Ale	Medium	Medium	76.5	65°F	70°F

Other Ingredients Used In Kölsch Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish moss	66	Other	Boil	82%	2% - 100%
whirlfloc	47	Fining	Boil	72%	0% - 100%
Yeast nutrient	43	Other	Boil	34%	1% - 94%
Gypsum	26	Water Agt	Mash	14%	0% - 100%
Calcium Chloride	20	Water Agt	Mash	11%	0% - 75%
whirfloc	14	Fining	Boil	59%	5% - 100%
Lactic acid	11	Water Agt	Mash	85%	32% - 100%
Protafloc	10	Fining	Boil	57%	40% - 67%
Clarity Ferm	9	Fining	Primary	42%	21% - 95%
Table Salt	5	Water Agt	Mash	2%	0% - 11%
Gelatin	5	Fining	Primary	44%	1% - 85%

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