Kolsch
Kolsch is a traditional German beer that originated in Cologne. It is a light, crisp, and refreshing ale that is perfect for warm weather.
Ingredients
- 8 lbs Pilsner malt
- 1 lb Vienna malt
- 1 oz Hallertau hops
- 1 oz Tettnang hops
- Wyeast 2565 Kolsch yeast
- 5 oz corn sugar (for priming)
- Water
Instructions
- Mix the crushed Pilsner and Vienna malts in a large pot with 3.5 gallons of water at 150°F. Hold the temperature for 60 minutes.
- Remove the grains and bring the liquid to a boil.
- Add Hallertau hops and boil for 60 minutes.
- Add Tettnang hops and boil for 15 minutes.
- Cool the wort and transfer it to a fermenter. Pitch the Kolsch yeast.
- Ferment for 2 weeks, then bottle with the priming sugar.
- Allow the beer to carbonate for 2 weeks before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 60 minutes
- Total time:
- 70 minutes
- Cooking method
- Brewing
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 2g
- Fat
- 0g
Supplies
Fermenter Airlock Large pot Thermometer Stirring spoon
Tools
Bottle capper Bottles Hydrometer
Serving suggestions
Serve the Kolsch chilled in a tall, narrow glass to showcase its clarity and effervescence.
Tips & tricks
For best results, use high-quality ingredients and maintain proper fermentation temperatures.
Cost
$30