Kölsch Recipe
Kölsch is a variant of the traditional German ales that originated in and around Cologne. Our award-winning version of this complex style introduces inexperienced beer drinkers to the art of craft-brewing while delivering upon the quality and flavor expectations of long-time beer enthusiasts.
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Ingredients
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Brewing Ingredients
Method
Brewing Process
- 1
Mashing
In a large brew kettle, heat 5 gallons of filtered water to about 160°F (71°C). Add the Pilsner and Vienna malts to the water and maintain this temperature for 60 minutes, stirring occasionally.
- 2
Lautering
After mashing, drain the liquid (wort) from the grains. Rinse the grains with hot water (170°F or 77°C) to extract as much sugar as possible.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. After 45 minutes, add the flavor hops.
- 4
Cooling
After the boil, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Kölsch yeast and seal the vessel with an airlock. Allow it to ferment at around 65°F (18°C) for 2 weeks.
- 6
Bottling
After fermentation, dissolve the priming sugar in a small amount of boiling water and add it to the beer before bottling. Fill sanitized bottles, cap them, and let them carbonate at room temperature for 1-2 weeks.
- 7
Enjoying
After carbonation, chill the bottles and enjoy your homemade Kölsch!
