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.

Kolsch

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

  1. 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.
  2. Remove the grains and bring the liquid to a boil.
  3. Add Hallertau hops and boil for 60 minutes.
  4. Add Tettnang hops and boil for 15 minutes.
  5. Cool the wort and transfer it to a fermenter. Pitch the Kolsch yeast.
  6. Ferment for 2 weeks, then bottle with the priming sugar.
  7. 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