http://bill.welliver.org/atom/brewing/Kolsch electronic.alchemy :: Kolsch 2026-07-30T20:46:39-04:00 Public.Syndication.ATOM (Pike v8.0 release 1956) http://bill.welliver.org/favicon.ico http://bill.welliver.org/static/images/alchemy.gif This recipe produces a rather nice rendition of the traditional beer brewed in Cologne, Germany. A "hybrid" consisting of fermentation with an ale yeast followed by lagering to temper the fruitiness, the end result is in the best "altbier" tradition. Kölsch-style beers are best enjoyed young; the fruitiness and slightly floral aroma will diminish over the course of 6 months. Grain bill 6 oz 10° crystal malt 4 oz dextrine malt 9 lb german lager (pils) malt Mash procedure 30 minutes @ 122° 90 minutes @ 152° Hops additions Adjusted for high pH, for neutral brewing water, increase amounts by 20-25% .8 oz Tettnanger 60 minutes .2 oz Tettnanger 15 minutes Ferment at 52-58° with Wyeast Kölsch yeast. Lager at 35° for 4 weeks.