Ben Stange on June 3, 2015 6 Comments The classic “Hybrid” beer, Kölsch is a German beer style which, to be called Kölsch, must be brewed in one of the 20 or so designated breweries around the Cologne (Köln) area. So, you’re technically going to be brewing a Kölsch-style beer. This beer is called a hybrid beer because it utilizes an Ale yeast, but is typically fermented in the cooler temperature ranges and requires a lagering period. The malt bill is typically all pilsner malt or possibly pale malt. The hops will typically be noble hops, but the hop aroma should be low. Our version of the recipe will utilize a primary fermentation using the US-05 Ale yeast and then a two-week lagering period. While this fermentation schedule is not typical of Kölsch brewers, it is also not unheard of, as many of them utilize this schedule. Please note the use of US-05 is not a traditional yeast strain, but is a decent substitute. If you want a more authentic yeast, go for Wyeast 2565 or White Labs’ WLP 029. RECIPE: Klose to Kölsch Ingredients Here’s a list of all the ingredients you will need to brew this Kölsch recipe. Grain Bill: 9 lbs. Pilsner Malt ½ lb. Munich Malt Hops: 1 oz. Hallertauer Hops @ 5%AA for 60 minutes Other Ingredients: 1 tsp. Irish Moss Yeast: SafAle US-05 or, for a more authentic version, Wyeast 2565 or White Labs’ WLP 029 Step-by-Step Procedure: Mash in at 152°F for one hour or until starch conversion is complete. Sparge with 180°F water. Bring to a boil and add first hop addition. After 45 minutes, add Irish Moss. Boil another 15 minutes, then turn off heat. Stir very well or whirlpool, then cool to 70°F. Rack to fermenter and pitch yeast. Ferment at 68°F until primary fermentation is completed, then bottle or keg condition and allow several weeks for conditioning. Extract Version Replace 9 lbs Pilsner Malt with 6.5 lbs Extra Light Dry Malt Extract. Steep Munich Malt at 150° F for 30 minutes, then stir in extract and bring to boil. Add hops and follow the step-by-step procedure listed above from the start of the boil.
Ben Stange says July 14, 2015 at 7:19 pm Can you explain why? I typically whirlpool while it is chilling so it is settled as soon as I reach temp. The process of boiling constantly stirs your hot wort, so I am unclear why you would feel this would harm beer after flameout. I understand you may have some cold break form as you cool and the whirlpool before this forms may not catch all of the sediment, but if you use a counter flow chiller and Gravity, you can whirlpool first and rack to the fermenter while it is cooling and leave the hot break and hop matter behind. Reply
F. M. McElhannon says August 26, 2017 at 4:09 pm So, how much water am I supposed to use for this recipe?? Reply
Alan says January 30, 2018 at 12:38 am Is this recipe for 19litres or 23 litres and could you use a few more hops at flame out. Cheers my man hoppy brewing Reply
