Ingredients with Measurements:
- 7 lbs Pilsner malt
- 1 lb Vienna malt
- 1 oz Hallertau hops (4.5% AA)
- 1 oz Tettnang hops (4.5% AA)
- 1 package of Kölsch yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Brew kettle
- Fermentation vessel
- Bottling equipment
Step-by-step instructions:
1. Heat 3 gallons of water in the mash tun to 165°F.
2. Add the Pilsner malt and Vienna malt to the mash tun and stir well.
3. Allow the mash to rest for 60 minutes at 152°F.
4. Sparge the mash with 2 gallons of water at 170°F.
5. Bring the wort to a boil in the brew kettle.
6. Add 1 oz of Hallertau hops to the boil and boil for 60 minutes.
7. Add 1 oz of Tettnang hops to the boil and boil for 10 minutes.
8. Chill the wort to 65°F and transfer to a fermentation vessel.
9. Pitch the Kölsch yeast and ferment for 2 weeks at 65°F.
10. Bottle the beer and allow to carbonate for 2 weeks.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Boil temperature: 212°F
- Fermentation temperature: 65°F
Serving size:
- Makes 5 gallons of beer
Nutritional information:
- Calories: 150 per 12 oz serving
- Carbohydrates: 12g per 12 oz serving
- Protein: 2g per 12 oz serving
- Fat: 0g per 12 oz serving
Substitutions for ingredients:
- Pilsner malt can be substituted with 2-row malt
- Vienna malt can be substituted with Munich malt
- Hallertau hops can be substituted with Saaz hops
- Tettnang hops can be substituted with Spalt hops
Variations:
- Add 1 lb of honey to the boil for a honey Kölsch
- Dry hop with 1 oz of Hallertau hops for a hoppy Kölsch
Tips and tricks:
- Use a yeast starter to ensure a healthy fermentation
- Keep fermentation temperature consistent to avoid off flavors
- Use a light touch when carbonating to avoid over-carbonation
Storage instructions:
- Store in a cool, dark place for up to 6 months
Reheating instructions:
- Serve cold
Presentation ideas:
- Serve in a tall, narrow glass to showcase the beer's clarity
- Garnish with a lemon wedge
Garnishes:
- Lemon wedge
Pairings:
- Grilled chicken
- Seafood
- Salads
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the beer tastes too sweet, let it ferment for a few more days
- If the beer tastes too bitter, reduce the boil time for the hops
Food safety advice:
- Sanitize all equipment before use to avoid contamination
Food history:
- Kölsch is a beer style that originated in Cologne, Germany in the early 20th century. It is a light, crisp beer that is traditionally served in small, cylindrical glasses.
Flavor profiles:
- Helles Kölsch is a light, crisp beer with a mild malt flavor and a subtle hop bitterness.
Serving suggestions:
- Serve cold in a tall, narrow glass
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Region: German