We'll Call It a Kolsch

German-Style Kölsch/Köln-Style Kölsch - Partial Mash

Recipe Description

This is my first attempt at making a Kölsch. Looking for a nice light beer somewhat wheaty beer that isn't a Hefeweizen. Not necessarily the traditional ingredients (some leftovers) but the overall color and bitterness should fit within the style. We'll see how it turns out.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 2.5 lbs (1.13 kg) Light Dry Malt Extract (4 °L)
  • 3.3 lbs (1.5 kg) Wheat Liquid Malt Extract (3 °L)
  • 0.5 lbs (0.23 kg) 2-Row Malt (2 °L)
  • 1 lbs (0.45 kg) Vienna Malt (4 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 oz (28.35 g) Tettnanger Pellet 4.4% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Chinook Pellet 14.6% AA (Boil - 5 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • Kölsch Yeast (Wyeast 2565) (Liquid)

Directions

Soak 2-row and vienna malts in 2 gallons of water at 155 F for 45 mins. Add dry extract, top off to 3 gallons and bring to a boil.

Add hops as indicated. Add liquid extract and irish moss with 15 mins left in the boil. Cool and transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.

Corn sugar is for bottle priming.

Hold in primary fermentor for 7 days at 63 °F (17 °C).

Transfer to secondary fermentor for 14 days.

Allow to carbonate and age for 14 days.

If you started brewing this beer today you could be drinking it by May 28, 2014. Start brewing this recipe.