Name: The Handlebar Pub and Grills Huss Koffee Kolsh Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 5 l Kolsch-style wort (pre-fermented beer) or light lager/kölsch beer; 120 g Freshly roasted whole coffee beans (medium roast with caramel & hazelnut notes); 1 l Cold, filtered water; 15 g Optional: coarse sugar (to enhance caramel note); 30 g Lactose (optional, for mouthfeel and sweetness); 5 ml Caramel extract (food-grade); 1 ml Hazelnut extract (food-grade, use sparingly); 2.4 tbs CO2 (for carbonating to 2.4 vols); 100 ml Sanitizer (no-rinse brewery sanitizer); 1 to taste Bottles or keg (cleaned & sanitized)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Our traditional light bodied Kolsch, cold steeped with caramel and hazelnut freshly roasted coffee beans. An amazingly unique brew that drinks as light as any lager but packs a delicious coffee punch!!

Use a finished, cold-stable Kölsch or light lager beer chilled to 1–4°C. Ensure it is fully fermented, clarified, and free of residual yeast activity before adding coffee concentrate. Measure out 5 L of beer into a sanitized blending vessel.

Prepare base beer

Weigh 120 g of freshly roasted whole beans with prominent caramel and hazelnut flavor notes. Grind coarsely (similar to coarse French press) just before steeping to preserve aromatics.

Grind and measure beans

Place the coarse grounds in a clean, sanitized jar or steeping vessel. Add 1 L cold, filtered water, ensuring all grounds are saturated. Optionally add 15 g coarse sugar to help extract caramel-like compounds. Seal and place in refrigerator or cool place (1–4°C). Steep for 16–20 hours for a balanced concentrate (12–16 hours yields lighter coffee note; 20–24 hours yields stronger extraction but risk of over-extraction bitterness).

Cold steep

After steeping, strain the concentrate through a fine mesh and then a coffee paper filter (or multiple layers of cheesecloth) to remove fines. You should have ~900–1000 ml of clean cold-brew concentrate.

Filter concentrate

Taste the cold-brew concentrate. If it tastes flat or lacks caramel sweetness, warm a small amount and dissolve 30 g lactose into ~50 ml warm concentrate, then cool and incorporate (optional). Add 5 ml caramel extract and 1 ml hazelnut extract to the concentrate; stir and taste, adding up to an extra 1 ml hazelnut if needed but avoid overpowering the beer's delicacy.

Taste and adjust concentrate

For a light-bodied kolsch with a distinct but balanced coffee punch, use approximately 150–200 ml of cold-brew concentrate per 5 L of beer (this produces a noticeable coffee aroma without overwhelming the kolsch character). Start with 150 ml: add measured 150 ml of the prepared coffee concentrate to the chilled 5 L beer. Gently mix by slowly pouring and mildly stirring with a sanitized paddle to avoid oxygen pickup. If you prefer a stronger coffee presence, increase to 200 ml and re-taste.

Dilution ratio and blending

If you added lactose to the concentrate, it will add residual sweetness and body. If beer tastes too thin after blending, you can add the remaining prepared lactose solution in 10 g increments dissolved in sterile water, mixing and tasting after each addition. Keep additions conservative to preserve kolsch lightness.

Adjust sweetness & mouthfeel

Carbonate to approximately 2.2–2.6 volumes CO2 (target ~2.4 vols). If kegging, purge and transfer beer to keg, seal, and carbonate by applying CO2 at recommended pressure for temperature until desired volumes reached. If bottling, prime carefully to reach ~2.4 vols. Allow the beer to condition for 3–7 days at serving temperature (3–7°C) so flavors marry and any small particulates settle.

Carbonation and conditioning

Sanitize all equipment (vessels, stirrers, filters, bottles or keg) with a no-rinse sanitizer following product directions. Rinse only if product requires; otherwise drain sanitized equipment and proceed to blending and packaging immediately to avoid contamination.

Sanitize

Transfer the blended beer into sanitized bottles or a keg. Minimize splashing and oxygen exposure. Seal and label with brew name and date. Chill to serving temperature (3–6°C) and serve in a tulip or straight-sided pilsner glass to appreciate the light body and coffee aromatics.

Package

Kolsch-style wort (pre-fermented beer) or light lager/kölsch beer

Freshly roasted whole coffee beans (medium roast with caramel & hazelnut notes)

Cold, filtered water

Optional: coarse sugar (to enhance caramel note)

Lactose (optional, for mouthfeel and sweetness)

Caramel extract (food-grade)

Hazelnut extract (food-grade, use sparingly)

CO2 (for carbonating to 2.4 vols)

Sanitizer (no-rinse brewery sanitizer)

Bottles or keg (cleaned & sanitized)

Huss Koffee Kolsh

Make Huss Koffee Kolsh Recipe in just 24h . Our traditional light bodied Kolsch, cold steeped with caramel and hazelnut freshly roasted coffee beans. An amazingly unique brew that drinks as light as any lager but packs a delicious coffee punch!!

Huss Koffee Kolsh

Descriptors

Tasting Notes

Food Pairings

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