How To Brew a Clean Crisp Kölsch

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Welcome back! Today we are brewing a German Kölsch. The German Kölsch is a delicious, delicate beer with a light grainy sweet malt profile and a dry finish.

Follow along with us as we go through our recipe, water profile, mashing, mash out, sparging, the boil, the whirlpool, knockout, yeast, and the best part, the taste test!

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https://thebeerjunkies.com/german-kolsch

The recipe used in this video is as follows:

Malts
German Pilsner – 7 lbs 6 oz (81.9%)
Vienna – 10 oz (6.9%)
Munich – 8 oz (5.6%)
Carapils/Dextrine – 8 oz (5.6%)

Hops
1.15 oz of Tettnang at 60 minutes (18.3 IBU)
0.5 oz of Saaz at 15 minutes (3.3 IBU)
0.75 oz of Saaz at 5 minutes (2.0 IBU)

Yeast
German/Kolsch Ale Yeast – WLP029

Water Profile
Calcium: 50 ppm
Sodium: 5 ppm
Sulfates: 75 ppm
Chloride: 60 ppm

Cheers!