Joe’s Kolsch

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Joe Edidin of Maryville, TN and member of Tennessee Valley Homebrewers won a gold medal in Category #6: Light Hybrid Beer during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Edidin’s kolsch was chosen as the best among 280 entries in the category.

To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Joe’s Kolsch | Kölsch

Ingredients

  • For 5 gallons (18.93 L)
    • 8 lb (3.63 kg) Briess Pilsner malt
    • 1 lb (0.45 kg) Weyermann Vienna malt
    • 0.5 lb (227 g) Weyermann CaraFoam
    • 0.25 lb (113 g) Weyermann acidulated malt
    • 1.4 oz (40 g) Tettnang pellets, 4.6% a.a. (60 min.)
    • 0.4 oz (11 g) Tettnang pellets, 4.6% a.a. (15 min.)
    • 0.4 oz (11 g) Tettnang pellets, 4.6% a.a. (1 min.)
    • White Labs WLP830 German lager yeast (2 vials in a starter)

    Specifications

    • Original Gravity: 1.048
    • Final Gravity: 1.009
    • ABV: 5.12%
    • Boil Time: 90 minutes

    Directions

    Mash at 148° F (64° C) for 60 minutes. Mash out at 164° F (73° C) for 10 minutes.

    Ferment for 14 days at 54° F (12° C).

    Force carbonate with 2.5 volumes of CO2.