Class 5 Kölsch Recipe
Make Class 5 Kölsch Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Brewing Process
- 1
Mashing
Begin by heating 6 liters of water to approximately 160°F (71°C). Add the Pilsner and Vienna malts to the water in a mash tun.
- 2
Sparging
After mashing for 60 minutes, sparge the grains with hot water to collect about 5 gallons of wort in your brew kettle.
- 3
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, stirring occasionally.
- 4
Cooling
After boiling, cool the wort quickly to around 70°F (21°C) using an immersion chiller or another cooling method.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the Kölsch yeast. Seal the vessel with an airlock.
- 6
Conditioning
Allow the beer to ferment for about 2 weeks at a temperature of 65-70°F (18-21°C).
- 7
Bottling
Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of water and add it to the beer before bottling.
- 8
Carbonation
Bottle the beer and allow it to carbonate at room temperature for about 1-2 weeks.
- 9
Chilling and Serving
Refrigerate the bottled Kölsch before serving. Chill for at least 24 hours and enjoy your homemade Class 5 Kölsch!