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Beer Style: Kolsch 
Recipe Type: all-grain
Yield: 5 gallons


Kolsch is described as a German top-fermented clean, crisp, delicately-balanced lagered beer with a very subtle fruit and hop character. This recipe is adapted from 'Spassmacher Kölsch Recipe' from the website. There were only two conventional malts used in the recipe: Pilsner and CaraPils malt. As we discussed in the 'French Saison' recipe, CaraPils does not contribute much in terms of flavor to the beer. However, BJCP also describes the flavor profile of the malt in this beer style to be "grainy-sweet, possibly with a very light bready or honey quality". We did not think that would be achieved with Pale Rice Malt alone. Therefore we are using Biscuit Rice Malt and Caramel Millet Malt to get it to that lightly bready and honey flavor profile. Tapioca Maltodextrine may also be an appropriate addition to this beer recipe and style.


  • Pale Rice Malt 13.00 lb (76%)
  • Biscuit Rice Malt 3.50 lb (21%)
  • Caramel Millet Malt 0.50 lb (3%)
  • Spalt (IBU: 9.9) 0.75 oz (43%) Pellet Boil 60 min
  • Tettnang (IBU: 7.4) 1.00 oz (57%) Pellet Boil 15 min
  • 1 vial Kolsch gluten free liquid yeast (Propagate Labs)

Additional Instructions

Primary Ferment: 5 - 7 days @ 65F
Secondary Ferment: 21 - 30 days @ 35F

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.010
Alcohol by Vol: 4.6%
Color SRM: 5.2
Bitterness IBU: 17.2
Recipe Type: all-grain
Yield: 5.0 Gallons
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Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

Perform single infusion or reverse step mash for 90-120 minutes using 15-25 ml Termamyl -OR- SEBAmyl BAL 100 enzymes; in conjunction -WITH- 15-25 ml SEBAmyl L enzymes.

“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

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