German Kölsch (48 L / 12.7 gal)

Crisp like a lager, fruity like an ale, the Kölsch is the best of both worlds! This light golden beer from Cologne is known for its delicate balance, subtle hop bite, and super-clean finish. We brewed ours with Bohemian pilsner malt, Vienna sweetness, and a touch of Gladiator for body. Fermented cool with German K-97 for authenticity its perfect for sunny days, grilled sausages, or any excuse to say “Prost!”

Stats

• Style: Kölsch
• ABV: 4.5 %
• OG: 1.042 (measured 1.052)
• FG: 1.008 (measured 1.010)
• IBU: 20 (Tinseth)
• Colour: 7 EBC (SRM ≈ 3.5)
• Carbonation: 3.0 vols CO₂
• Batch Size: 48 L (12.7 gal)
• Boil Time: 60 min
• Efficiency: 82 % brewhouse, 85 % mash
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Brewfather Link

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Ingredients

Malt Bill (8.44 kg / 18.6 lb total)

• 6.921 kg (15.25 lb) Floor-Malted Bohemian Pilsner — 82 %
• 1.097 kg (2.42 lb) Gladfield Vienna Malt (8.2 EBC) — 13 %
• 422 g (0.93 lb) Gladfield Gladiator Malt (8.2 EBC) — 5 %
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Hops (200 g / 7.05 oz total)

• 60 min – 28 g (1 oz) Hallertauer Mittelfrüh (3.5 %) – 9 IBU
• 30 min – 50 g (1.76 oz) Tettnang (2.4 %) – 5 IBU
• 30 min – 28 g (1 oz) Hallertauer Mittelfrüh (3.5 %)
• 10 min – 50 g (1.76 oz) Tettnang (2.4 %) – 2 IBU
• 10 min – 44 g (1.55 oz) Hallertauer Mittelfrüh (3.5 %)
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Yeast

• 3 packs Fermentis SafAle German Ale K-97
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Water Profile (Adjusted)

Ca 55 ppm • Mg 5 ppm • Na 16 ppm • Cl 64 ppm • SO₄ 67 ppm • HCO₃ 57 ppm
SO₄/Cl ratio 1.0 • Mash pH 5.4 • Sparge pH 5.4

Additions:

• Mash – 2 g CaCl₂ + 3 g Gypsum + 4.4 mL Phosphoric Acid (85 %)
• Sparge – 2 g CaCl₂ + 3 g Gypsum + 1.73 mL Phosphoric Acid (85 %)
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Mash Schedule

Medium–High German Step Mash
64 °C (147 °F) – 30 min (Beta rest for dryness)
70 °C (158 °F) – 30 min (Alpha rest for body & head retention)
77 °C (170 °F) – 10 min (Mash out)

Fermentation Schedule

• Primary – 17 °C (63 °F) × 9 days
• Diacetyl Rest – 19 °C (66 °F) × 2 days
• Cold Crash – 1.5 °C (35 °F) × 2 days
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• Carbonate – 3.0 vols CO₂

Step-by-Step Method

Mash In
Add 8.44 kg (18.6 lb) grain to 30 L (7.9 gal) of water at 64 °C (147 °F). Hold 30 min.

Raise to Alpha Rest
Increase to 70 °C (158 °F) and hold 30 min for malt character.

Mash Out & Sparge
Raise to 77 °C (170 °F) for 10 min, then sparge with 30 L (7.9 gal) at 77 °C (170 °F).

Boil – 60 min
Add hops as listed above. Boil vigorously for a clean malt profile.

Chill & Transfer
Cool to 17 °C (63 °F) and transfer to fermenter.

Fermentation & Rest
Pitch 3 packs of SafAle K-97. Ferment 9 days @ 17 °C (63 °F), then raise to 19 °C (66 °F) for 2 days to clean up diacetyl.

Cold Crash & Package
Cold crash to 1.5 °C (35 °F) for 2 days, then bottle or keg and carbonate to 3.0 vols CO₂. Lager cold for 2–3 weeks for polish.

Notes

• Brewed 14 Nov 2025 • Fermentation Start 14 Nov • Bottled 27 Nov 2025
• Boiled on 3000 W element
• Pre-boil gravity 1.037 • OG 1.052 • FG 1.010

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