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Köln Gold Partial
ABV4.90 %
BJCP Style
08A. Koelsch And Altbier, Koelsch-Style Ale
Kölsch is warm fermented and aged at cold temperatures (German ale or alt-style beer) . Kölsch is characterized by a golden color and a slightly dry, subtly sweet and sometimes, but not always, wine-like (chardonnay-like) palate. Caramel character should
Submitted by Saco_De_Toro on 23-Feb-2005

Recipe Details
Tasting Notes Very faint light malt aroma and mild doughy yeast aroma. Moderate fruitiness at first sip balanced by mild hops. Clean finish with nice slight nutty flavor. Light body, but full flavor for a Kölsch. Low yeastiness in flavor. No detectable hop aroma. Minim
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs German Ale/Kölsch Yeast #WLP029 (75% app. attenuation)
Primary Fermentation 5 days in glass @ 64deg - 70deg (mine was about 68deg)
Secondary Fermentation 5 days in glass @ 64deg - 70deg (mine was about 68deg)
Other Fermentation Lager for 2 weeks @ 40 deg in keg
Procedure Mash grains in a single step infusion at 155deg for 60 minutes in 3qts of water and pH stabilizer. Mash out at 170deg for 10 minutes. Drain wort and vorlauf 3-4 times to filter out husks and particulates. Sparge with 2qts of water at 170deg. Add malt extract and dissolve fully. Add enough water to bring level to 3 gal. Boil for 1 hour. Cool to 70deg and pitch yeast. I also used hop bags so the indicated IBUs are higher that what I actually achieved (got about 25 IBUs).
  Style Comparison
  Low   High
OG 1.040 1.052 1.048
FG 1.008 1.014 1.013
IBU 16 35 30
SRM 3.5 4 5
ABV 4 4.90 5
% Weight Weight (lbs) Grain Note Gravity Points Color
72.7 % 6.00 Light Malt Extract Syrup used Alexander's pale 30.6 2.0
18.2 % 1.50 Vienna 6.8 4.0
9.1 % 0.75 Wheat Malt 4.4 1.7
  8.25     41.7  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 1.50 Hallertau Pellet 3.8 5.7 60 0.052 29.7
40.0 % 1.00 Tettnanger Pellet 2.7 2.7 20 0.019 5.0
  2.50               35.0
Miscellaneous Ingredients
Weight/Units Name Notes
.75tsp pH 5.2 Stabilizer add to mash water
1tsp Irish Moss add 15 min before end of boil