Koelsch Beer Recipe
Category German Ale
Recipe Type Partial Mash
Fermentables
3 lbs Brit. pale malt
1.5 lbs wheat malt
3.3 lbs Munton & Fison light malt extract
1.0 lb laaglander light dry extract (for a little body)
Yeast Wyeast Kolsch (Cologne) yeast
Procedure Hop 7 IBU at beginning of boil, 3 at 30minutes and the rest 10 minutes before the end of boil. The key to this style beer is the use of WYEAST KOLSCHE or COLOGNE yeast and the use of wheat to give it the kolsche snap.
Kolsch
Category German Ale
Recipe Type All Grain
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Fermentables
7.5 lb Belgian Pils Malt
1 lb lb Wheat Malt
.25 lb 40L Crystal
Hops
1.5 oz Tettnanger (aa = 5.5%) 60 min
.25 oz Tettnanger 20 min
.25 oz Saaz (aa = 2.8%) 20 min
.25 oz Tettnanger 5 min
.25 oz Saaz 5 min
Other
1 tsp p Irish Moss
Yeast 1.5 qt Wyeast Kolsch yeast starter
Procedure Rest 25 min @ 135F, 25 min @ 145F, 60 min @ 155F.
Kolsch
Category German Ale
Recipe Type All Grain
Fermentables
6 lbs U.S. 2--row malt
1 lbs Vienna malt
1 lbs wheat malt
.25 lbs light crystal malt (10 L.)
Hops
1 oz Hallertauer (2.9% alpha) (60 minute boil)
1 oz Hallertauer (30 minute boil)
.25 oz Tettnanger (3.8% alpha) (15 minute boil)
.25 oz Tettnanger (2 minute boil)
Yeast Wyeast European ale yeast
Procedure I'm assuming 80% extraction efficiency. The hop schedule broadly follows the German method, and you can substitute Perle or Spalt, and mix and match however you want.
Following Fred Eckhardt's description of Widmer's mash sequence, mash in at 122 degrees F and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following conversion, raise to 170 degrees F for mash out and hold for 10 minutes.
Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and "lager" at 40 degrees for a couple weeks.
Kolsch
Category German Ale
Recipe Type Extract
Fermentables
4 lb can Alexanders Pale Malt Extract
1.4 lb can Alexanders Pale Malt Extract "Kicker"
1 lb rice syrup solids
Hops
1 oz Liberty hop pellets (5.2%), boiling, 45-60 minutes
1/3 oz Saaz hop pellets (54.%), flavor, 15 minutes
2/3 oz Saaz hop pellets (5.4%), finishing, 5 minutes
Other
1 tsp Irish moss, 20 minutes (optional)
Yeast Wyeast 1007 "German Ale" yeast - started 24 hours ahead
Procedure Bring 5 gallons of water to a boil, remove heat, dissolve malt and rice syrup solids, and bring back to a boil. Add boiling hops and boil for 30-45 minutes. Add Irish moss. Add flavor hops and boil for 10 more minutes, add finish hops and boil for 5 more minutes. Remove heat and cool wort as rapidly as possible. Transfer to carboy, pitch yeast and mix/aerate vigorously. Ferment (primary only) for ~10 days at 70-75F.
Prime with 3/4 cup (5 oz) corn sugar dissolved in 2 cups (16 oz) of boiling water, at bottling time. Should bottle condition in 7 to 10 days.
Notes: Using a shorter boil will help keep the color light, but will decrease hops character and protien precipitation. BE WARNED! Wyeast 1007 ferments vigorously, even volcanically. Make sure that you have enough head space in your carboy, or use a large diameter blow off tube.
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