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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



Ingredients

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

Procedures

  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

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