Briess Recipe Database

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  • 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


    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


    1. Steep grains in 150-158ºF water for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Remove from heat
    5. Add liquid extract and first hop addition
    6. Boil 55 minutes
    7. Add final hop addition
    8. Boil 5 minutes
    9. Cool to 66ºF
    10. 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