Articles
Kölschbier
By Keith Klemp 3/99 (Real Beer Page specs)
Style Description:
Technically, this style can only be brewed in the area of Köln (Cologne), Germany. The Kölsch Convention, signed in 1985, protects the definition of Kölsch and designates the shape of a glass and the region in which the beer may be produced. Kölsch is a light to dark gold beer with a light to medium body. Light, fruity, acidic, wine-like brew. Some are dryish, others are slightly sweet. One distinctive note of the better Kölsches is that they have a very grainy nose, almost like the smell of spent grain. Low hop flavor and aroma and low to medium bitterness. Has a soft palate and a delicate finish that can be dry or sweet. Can be as pale as a Pilsner, but with a light fruitiness of an ale. Kölsch is noted for its delicacy rather than for any robust distinctiveness. Kölsch has a conventional gravity and strength, a fine bead, and is clean-tasting (all-malt), very well attenuated, soft and drinkable, only faintly fruity (often in the aroma and the beginning of the palate), with a slight acidity and a restrained but definite hoppy dryness, often slightly herbal-tasting in the finish. Can use ale or lager yeast or both. Sometimes up to 15% wheat is used to give added complexity to the fruitiness, to provide paleness of color, and to enhance head-retention and lacework. Bottle conditioned examples may be called "wiess".
Commercial Examples:
Küppers, Früh, Sion, Gaffel Kölsch, Muhler, Gilden, Dom Kölsch, Garde, Gereons, Kurfursten, Reissdorf, Sester, Zunft, Long Trail Kölsch, Broadway Tire Bite Ale, Indian River Shoal Draft, Sam Adams Spring Ale.
O.G.: 1.040 - 1.048; Alcohol: 4 - 5%; IBU's: 16 - 30; SRM: 3.5 - 6.
Tips for brewing Kolschbier:
For extract beers, use the lightest dried malt extract you can get your hands on, usually Dutch malt extract is a good choice. Use about 5# of DME and also about a pound of wheat malt extract. If you want to steep grains, use a small amount of vienna or carapils for a little extra character. Remember, delicacy is the trademark of this brew.
For grain - extract brews, use one package of light DME ( 3.3# ) and mash 4# of pilsner malt and 1# of wheat malt. Dissolve the DME into the mash liquor after running off.
Below are two all-grain recipes. Most kolschbiers use 90% pils and 10% malted wheat in the grist. A small amount caravienne, carapils, vienna, or munich malt will add some extra character.
Hop at about 25 to 30 IBU for a bittering unit to gravity unit ratio of about 0.6 - 0.65. Use noble hops as much as possible.
Use a kolsch yeast ( 2565 Wyeast ), a nuetral, high-attenuator ( 1056 or 1007 ) or a lager yeast ( 2124 ). Ferment the ale yeasts cool at about 60 degrees or the lager yeast cooler, about 55 degrees. After bottling allow to prime for a week or two, then cold condition for 2 to 4 weeks.
Homebrew Recipes For 12 US gallons
Recipe 1
16# German pilsner malt
2# Wheat malt
27 IBU perle hops, 60 min
1 oz Tetnang hops, dry-hopped in secondary
2124 Wyeast lager yeastFerment at 55-60 degrees
Step infusion mash at 122 and 150 degrees
OG 1045 FG 1009
Recipe 2
16# German pilsner malt
2# Wheat malt
27 IBU perle hops
1 oz Tetnang hops, 5 min
1007 Wyeast German ale yeastFerment at 55-60 degrees
Step infusion mash at 122 and 150 degrees
OG 1045 FG 1009
Recipe Formulation Guides
Kolsch ( Classic Beer Style Series ) by Eric WarnerBrew
Classic European Beers at Home by Graham Wheeler and Roger Protz
Designing Great Beers by Ray Daniels
General Style Guides
- Beer Companion by Michael Jackson
- Ultimate Beer by Michael Jackson