Briess Recipe Database

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Malt: Aromatic Munich Malt

• 

  White Kölsch With Rye

  
  

  This White (Weiß or Weiss) Kölsch style is an unfiltered version of a traditional Kölsch which often contains wheat. This recipe substitutes rye malt for wheat and pairs it with Tettnang hops to create a unique Kölsch with a slightly spicy character.

  
  

  Type: Ale

  Style: Wheat

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Pilsen Light LME		Extract, LME
  1 lb	Pilsen Malt		Base
  0.5 lb	Rye Malt		Kilned, Rye
  1.5 oz	Tettnang Hops (4.5% AA)	Boil 60 minutes
  0.25 oz	Tettnang Hops (4.5% AA)	Boil 5 minutes
  1 vial	WLP029 German Ale/Kölsch Yeast
  1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes

  
  

  Procedures

  1. Steep grains in 150-158ºF water for 30 minutes
  2. Remove grains
  3. Bring to a boil
  4. Remove from heat
  5. Add liquid extract and first hop addition
  6. Boil 55 minutes
  7. Add final hop addition
  8. Boil 5 minutes
  9. Cool to 66ºF
  10. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 14 days at 66ºF

  Secondary Fermentation:

  Fermentation Notes:

  Original Gravity: 1.052

  Final Gravity: 1.013

  Alcohol by Weight: 4.1%

  Alcohol by Volume: 5.1%

  IBU: 23

  Color: 3.6 SRM

  Tags: