Kölsch Recipe
- Thread starter markcubed
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I was just thinking about brewing up a Kolsch! Ed Wort has a good looking Kolsch recipe. I'm on my iPhone and can't post a direct link - go to the "recipes database" here, look under "light hybrid" and you'll find it. His original recipe is an all-grain, but if you read through the thread, I bet someone has converted it to extract. If not, let me know and I can do that.
justflow1983
Well-Known Member
I'm going to have to check that out too, was in Cologne last weekend and made sure to try every single variety. If you're ever there go to get some fresh Mueller Koelsch and eat there too!
daveooph131
Well-Known Member
I brewed a kolsch earlier this summer, turned out great.
Steeped 1 # of honey wheat
4# extra light DME
2# wheat DME
Just choose a good nobal hop. I don't have my recipe here at work, but I believe I used Hallater and Saaz.
The WLP029 kolsch yeast was terrific. I fermented at around 62 degrees for 3 weeks, transfered to secondary and let sit for another 3 weeks at 48 degrees. The final product was brilliantly clear, and I didn't even have to use any sort of clarifying agent.
Steeped 1 # of honey wheat
4# extra light DME
2# wheat DME
Just choose a good nobal hop. I don't have my recipe here at work, but I believe I used Hallater and Saaz.
The WLP029 kolsch yeast was terrific. I fermented at around 62 degrees for 3 weeks, transfered to secondary and let sit for another 3 weeks at 48 degrees. The final product was brilliantly clear, and I didn't even have to use any sort of clarifying agent.
Edcculus
Well-Known Member
Grain bills for a kolsch are very simple. Mostly pilsner and sometimes a bit of wheat.
The most important thing is yeast and fermentation. Make sure you buy Kolsch yeast. I used White labs on my last batch and it turned out great. Pitch enough yeast from a starter and ferment cool (58F-63F). Any warmer and it will throw some esters. Ferment at this temp for 2 weeks, then let it warm to room temp over a few days. You should lager it for a few weeks before kegging or bottling.
The most important thing is yeast and fermentation. Make sure you buy Kolsch yeast. I used White labs on my last batch and it turned out great. Pitch enough yeast from a starter and ferment cool (58F-63F). Any warmer and it will throw some esters. Ferment at this temp for 2 weeks, then let it warm to room temp over a few days. You should lager it for a few weeks before kegging or bottling.
I use a low-tech technique. Put my carboy in a large cooler with cold water and frozen ice packs. I swap the ice packs out once a day.
thats really up to you with the amount of ice packs and the frequency of changing them... something that you have to mess around with for your own set up.
Rhoobarb
Well-Known Member
I've done the same thing in a swamp cooler. Keep it in as cold a spot as you can, add a tee shirt or old towel to wick up the water and you can hold at nearly 60oF, maybe less.
As for recipes, i have a pretty good extract in my menu drop-down. I do it as an all-grain now, but the extract version was very good.
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