Today, we're looking at a beer rivalry with a storied history: Altbier and Kölsch—two classic German ales that offer a unique contrast while sharing some surprising similarities.
We'll brew both styles side-by-side, exploring their subtle nuances and digging into their rich histories. Altbier hails from the city of Düsseldorf, where its amber hue and toasty malt character embody the region's brewing tradition. Just 35 kilometers to the south, in Cologne, Kölsch reigns supreme with its pale, straw-like color and clean, crisp finish.
But how are they similar? Both beers are top-fermented ales with lager-like qualities, thanks to cool fermentation and conditioning temperatures. However, Altbier leans into its maltiness and has a slightly higher bitterness, while Kölsch is lighter and more delicate, perfect for a warm afternoon by the Rhine.
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Recipes
Altbier
5.1% ABV | 16.5 SRM | 31 IBU
WATER AND ADDITIONS
4.8 Gallons RO Water
2.8 g Calcium Chloride
1.1 g Epsom Salt
1.2 g Gypsum
FERMENTABLES
Pilsner (51.4%) 3 lbs 8 oz
Munich (23.8%) 1 lb 10 oz
Pale Malt, Maris Otter (14.7%) 1 lb
Caramel Malt 120L (7.3%) 8 oz
Cara-Pils (2.3%) 2.5 oz
Chocolate Malt (0.5%) 0.5 oz
Mash at 150° F for 60 Min
HOPS
45 MIN - Hallertau Magnum (14.0%) 7.1 g, for 18.5 IBU
30 MIN - Hallertauer (3.5%) 9.5 g, for 5.1 IBU
30 MIN - Tettnang (3.9%) 9.5 g, for 5.7 IBU
5 MIN - Tettnang (3.9%) 9.5 g, for 1.4 IBU
YEAST
White Labs- WLP029 German Ale/Kolsch
FERMENTATION
14 days at 68° F - 20° C @ 0 psi
CARBONATION AND CONDITIONING
Kegged 1 week @ 14psi,
Kolsch
5.3% ABV | 3.3 SRM | 24 IBU
WATER AND ADDITIONS
4.8 Gallons RO Water
2.8 g Calcium Chloride
1.1 g Epsom Salt
1.2 g Gypsum
FERMENTABLES
Pilsner (69.6%) 4 lbs
Vienna Malt (17.4%) 1 lb
Honey (13%) 12 oz (added 5 minutes Left in Boil)
Mash at 150° F for 60 Min
HOPS
45 MIN - Hallertau Magnum (14.0%) 7.1 g, for 20.4 IBU
5 MIN - Tettnang (3.9%) 21.3 g, for 3.4 IBU
YEAST
White Labs- WLP029 German Ale/Kolsch
FERMENTATION
14 days at 68° F - 20° C @ 0 psi
CARBONATION AND CONDITIONING
Kegged 1 week @ 14psi,
My gear: (listed in order of appearance)
• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Anvil Steam Condenser
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 2.6 Gallon Torpedo Slimline Keg
• 5 Gallon CO2 tank and regulator
• 5 Gallon Wide mouth PET carboy
• Custom built Keezer System with Intertap Taps
(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)
If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!
Информация по комментариям в разработке