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.
1 lb - Pilsen Malt
0.5 lb - Rye Malt
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
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
Ingredients
6.6 lbs - CBW® Pilsen Light LME1 lb - Pilsen Malt
0.5 lb - Rye Malt
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
Directions
Steep grains in 150-158ºF water for 30 minutesRemove 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