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
- Steep grains in 150-158ºF water for 30 minutes
- Remove grains
- Bring to a boil
- Remove from heat
- Add liquid extract and first hop addition
- Boil 55 minutes
- Add final hop addition
- Boil 5 minutes
- Cool to 66ºF
- 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
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