Light Hybrid Beer - Kölsch (BJCP 2008)

Top 10 Kölsch (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jalapeno Kolsch	5.5 gal	4.97%	29.67	1.050	1.013		Partial Mash	5436
K2 - Sommer ØL Vestbrygg konk	22 L	4.95%	72.17	1.050	1.013		BIAB	4263
Muh Kolsch	25 L	4.89%	27.38	1.045	1.007		All Grain	3975
Kapiti Kolsch	24 L	5.27%	28.56	1.048	1.008		All Grain	3526
Dreaded Summer Kolsch	12 gal	5.88%	23.61	1.060	1.015		All Grain	3482
Extract Kolsch	5 gal	4.96%	44.24	1.050	1.013		extract	3240
Lemon Drop Kolsch	10.5 gal	5.44%	27.03	1.055	1.013		All Grain	3050
Das Biere	11.5 gal	5.92%	26.42	1.055	1.010		All Grain	2981
K2	5.5 gal	5.38%	22.26	1.053	1.012		All Grain	2907
Bridge across brewery filtered waters	5.5 gal	5.27%	23.37	1.054	1.013		extract	2722

Newest Kölsch (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Farm Fresh Fire	185 gal	5.02%	22.61	1.051	1.013		All Grain	31
HELLER KOLSCH	42 L	4.46%	28.6	1.045	1.011		All Grain	34
Killer Kolsch	5.5 gal	4.19%	16.67	1.039	1.007		BIAB	46
Kalamity Kolsch	120 L	5.06%	22.02	1.051	1.012		All Grain	51
Kolsch TBC	125 L	5.55%	20.61	1.056	1.013		All Grain	58
Kolsch	5.5 gal	5.06%	28.81	1.050	1.012		All Grain	48
Kolsch	76 gal	5.58%	20.54	1.052	1.011		All Grain	64
Kölsch #1	38 gal	4.73%	22.36	1.047	1.011		All Grain	61
Blood Orange Kolsch	6 gal	4.77%	12.65	1.045	1.009		All Grain	61
kolsh basic	19 L	4.93%	24.47	1.050	1.013		All Grain	69

Fermentables Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	500	German	Grain	base malt	1.6°L	38	80%	4% - 100%
German - Vienna	258	German	Grain	base malt	4°L	37	11%	2% - 96%
American - Pilsner	188	American	Grain	base malt	1.8°L	37	78%	10% - 100%
Munich - Light 10L	166		Grain	specialty malt	10°L	33	10%	2% - 100%
German - Wheat Malt	157	German	Grain	base malt	2°L	37	10%	2% - 50%
US - Pale 2-Row	116	US	Grain	base malt	1.8°L	37	65%	3% - 100%
American - Vienna	115	American	Grain	base malt	4°L	35	13%	2% - 100%
German - Acidulated Malt	115	German	Grain	acidulated malt	3.4°L	27	3%	0% - 27%
German - Carapils	91	German	Grain	crystal malt	1.3°L	35	7%	1% - 43%
American - Carapils (Dextrine Malt)	84	American	Grain	crystal malt	1.8°L	33	6%	1% - 24%

Hops Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	260	3.75	46%	3% - 100%
Tettnanger	245	4.5	41%	5% - 100%
Saaz	211	3.5	38%	0% - 100%
Hallertau Hersbrucker	130	4	43%	10% - 100%
Perle	108	8.2	36%	3% - 100%
Domestic Hallertau	104	3.9	47%	9% - 100%
Magnum	99	15	34%	2% - 100%
Spalt	81	4.5	39%	3% - 100%
Citra	50	11	21%	6% - 67%
Hersbrucker	47	4	45%	20% - 85%

Steeping Grains Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	16		Grain	specialty malt	10°L	33	50%	8% - 100%
American - Carapils (Dextrine Malt)	13	American	Grain	crystal malt	1.8°L	33	66%	8% - 100%
German - Pilsner	11	German	Grain	base malt	1.6°L	38	51%	33% - 83%
German - Vienna	8	German	Grain	base malt	4°L	37	38%	20% - 67%
German - Carapils	7	German	Grain	crystal malt	1.3°L	35	57%	20% - 100%
American - Vienna	5	American	Grain	base malt	4°L	35	78%	38% - 100%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	60%	25% - 100%
American - Caramel / Crystal 15L	4	American	Grain	crystal malt	15°L	35	63%	20% - 100%
American - White Wheat	4	American	Grain	base malt	2.8°L	40	57%	20% - 100%
Flaked Corn	3		Adjunct	raw	0.5°L	40	33%	33% - 33%

Yeasts Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - German Ale/ Kölsch Yeast WLP029	376	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Kölsch 2565	257	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Fermentis - Safale - German Ale Yeast K-97	121	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	85	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST	66	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Imperial Yeast - G03 Dieter	50	Imperial Yeast	German Ale		Medium	75%	60°F	69°F
Wyeast - German Ale 1007	25	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Omega Yeast Labs - Kolsch II OYL-044	22	Omega Yeast Labs	Ales	0.1	Medium	75%	65°F	69°F
Danstar - Nottingham Ale Yeast	17	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Saflager - German Lager Yeast W-34/70	15	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F

Other Ingredients Used In Kölsch (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	153	Water Agt	Mash	20%	0% - 100%
Whirlfloc	130	Fining	Boil	71%	0% - 100%
Irish Moss	124	Fining	Mash	71%	0% - 100%
Calcium Chloride (dihydrate)	81	Water Agt	Mash	21%	0% - 75%
Lactic acid	75	Water Agt	Mash	72%	0% - 100%
Epsom Salt	59	Water Agt	Mash	8%	0% - 40%
Wyeast - Beer Nutrient	25	Water Agt	Boil	37%	0% - 82%
Calcium Chloride (anhydrous)	25	Water Agt	Mash	15%	0% - 67%
Yeast Nutrient	23	Other	Boil	42%	0% - 100%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	10%	0% - 82%

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