Kolsch

This traditional Kolsch recipe captures the essence of Cologne, Germany, offering a balanced blend of malt sweetness and hop bitterness. The base of amber malt extract is enriched with Munich malt, providing a smooth, biscuit-like body that supports the delicate citrus and floral aromas of Tettnang hops. Brewed with ale yeast, this beer ferments cleanly at cooler temperatures to maintain its refreshing character. It is the perfect companion for grilled meats or spicy foods, delivering a crisp finish that invites another sip. Ideal for homebrewers seeking a classic, sessionable ale with authentic European flair and complex flavor layers.

Cooking Method: Boiling

Cuisine: German

Courses: Drinks

Difficulty: Advanced

Servings: 5

Calories: 1664.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This traditional Kolsch recipe captures the essence of Cologne, Germany, offering a balanced blend of malt sweetness and hop bitterness. The base of amber malt extract is enriched with Munich malt, providing a smooth, biscuit-like body that supports the delicate citrus and floral aromas of Tettnang hops. Brewed with ale yeast, this beer ferments cleanly at cooler temperatures to maintain its refreshing character. It is the perfect companion for grilled meats or spicy foods, delivering a crisp finish that invites another sip. Ideal for homebrewers seeking a classic, sessionable ale with authentic European flair and complex flavor layers.

Ingredients

3 1/3 pound Malt Extract Syrup-Amber
2 pound Munich Malt-2 row
1/2 pound Munich Malt
3/4 ounce Tettnang Hops; boiling
1/4 ounce Tettnang Hops; finishing
3/4 cup Corn sugar; bottling
1 package Ale yeast

Directions

1
Crush the Munich Malt-2 row and Munich Malt grains.
2
Heat 1 gallon of water to mash temperature and add the crushed grains.
3
Let the grains steep in the hot water for 1 hour to extract flavors and sugars.
4
Strain the liquid from the grains and collect the wort.
5
Rinse the spent grains with 2 gallons of hot water and add this runoff to the wort.
6
Dissolve the Amber Malt Extract Syrup into the wort.
7
Bring the mixture to a boil and maintain a rolling boil for 45 minutes.
8
Add the boiling Tettnang Hops during the last 15 minutes of the boil.
9
Add the finishing Tettnang Hops in the last 5 minutes of the boil.
10
Remove from heat and cool the wort rapidly to yeast pitching temperature.
11
Transfer the cooled wort to a fermentation vessel and aerate.
12
Pitch the Ale yeast and seal the vessel with an airlock.
13
Ferment for approximately 2 weeks until fermentation activity ceases.
14
Dissolve the corn sugar in a small amount of boiled water and add to the beer before bottling.
15
Bottle the beer and allow to condition for at least 2 weeks before drinking.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1664.7kcal

% Daily Value *
Total Fat 20.9g33%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 57.7mg3%
Total Carbohydrate 374.8g125%
Dietary Fiber 4.9g20%
Sugars 167.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Original Gravity (O.G.) target: 1.036-1.040. Final Gravity (F.G.) target: 1.006-1.010.

Sanitize all equipment thoroughly before use to prevent contamination.

Kolsch is traditionally fermented at cooler temperatures (around 55-65&# 194;Â°F / 13-18ÃÂ°C) to mimic lager-like cleanliness, despite using ale yeast.

Ensure the wort is cooled to the appropriate temperature before pitching yeast to avoid off-flavors.

Keywords: beer, brewing, homebrew, ale, german, kolsch, malt, hops, yeast, fermentation, hoppy, crisp, refreshing, amber, munich, tettnang, extract, grain

Read it online: https://www.chefs-mate.com/recipe/kolsch/