Königberger Kölsch


Grains:

7 lbs German Pilsner
1 lbs Cara-pils/Dextrine
1 lbs White Wheat

Hops:
2 oz Hallertauer (whole leaf) 3.3% (60 Minutes)
2 oz Hallertauer (whole leaf) 3.3% (15 Minutes)

Yeast: German Ale/Kölsch (White Labs WLP029) – 600ml starter

Misc:
1 Whirfloc Tablet (15 minutes)

Mash Steps:

90 minutes at 150 degrees (16 quarts)
Sparge at 165 degrees (20 quarts)

Fermentation Temperature: 64 F

Notes:

This was a Hops & Berries recipe, just changed the hops and added 1oz. Primary fermenter for 10 days, secondary for 16 days.

Brewed 9/08/2013
Pre-boil gravity: 1.032
Original Gravity: 1.049
Final gravity: 1.003
ABV: 6.0%

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2 thoughts on “Königberger Kölsch

  1. Question- How far back does the Kolsch style go? I know it’s classified as an Alt Beer but I’m only seeing documentation showing it goes back to WWI. Any thoughts?

    • I think it first appeared in the late 19th Century, but I’m not sure. And I believe in Germany only brewers from Cologne (Köln) are allowed to call is Kölsch – but we Americans get away with it.

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