Kölsch Recipe - Blonde Kolsch on Rye

Recipe Info

Recipe Image

Blonde Kolsch on Rye

by on
All Grain
5.75 Gallon(s)
7.3 Gallon(s)
90 min
72%
Stronger Clone of MacBrau Blonde Kolsch with Rye and Strisselspalt hops added. Kinda like a "Double Rye Kolsch", if there were such a thing. After really liking the original version with more traditional wheat and hallertau/tettnang ingredients, I wanted to swap a few ingredients to test the impact. So, out went wheat for some rye, and in came Strisselspalt for flavor/aroma hops rather than Tettnang. Still close to a Kolsch style. But, ABV should be higher than traditional Kolsch since this will dry out if my last batch experience holds true and this ends up at a FG around 1.002 again (note to self: it didn't. it ended at 1.006).

This recipe was cloned from MacBrau Blonde Kolsch.

Fermentables

82% - Pilsen - UK
10
36
1
Mash
8% - Vienna - DE
1
37
4
Mash
8% - Rye - DE
1
38
4
Mash
2% - Acidulated Malt - DE
0.1875
27
3
Mash

Hops

Hallertau
1
Pellet
Boil
60 min(s)
4.5
14.2
Strisselspalt
1
Pellet
Boil
15 min(s)
4
6.3

Yeast

White Labs German Ale/Kölsch WLP029
90%

Other Stuff

whirlfloc tablet
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
prepare a yeast starter to ensure rapid fermentation at cool end of temp range
2.
Mash at 149 for 90 minutes (or start at 151 and leave overnight)
3.
Sparge with 170-180F until 7.3 gallons collected in kettle.
4.
boil for 90 minutes, begin hop schedule at 60 minutes
5.
Add sugar to appropriate amt. of boiled water ONLY if needed to fermenter to adjust volume to appropriate level and maintain OG.
6.
Ferment 14-21 days at 62-65 degrees,
7.
rack to secondary for 14-21 days at 60-65F
8.
carbonate at 2.7 vol

Tasting Notes (3)

mpt2222

Tasted on 2/11/2017 by mpt2222

Notes:

Shared on tap during ski weekend. Received comments like "nailed the German flavor" and "you could sell this stuff!". Very pleased with how this mellowed with plenty of cold aging in the keg. Even though it's strong, it isn't overpowering and has a balanced rye flavor with the german hops. Spicy character remains with some lingering tartness. If I were to brew this again, I'd just remove a bit of rye and .5 lbs or so of Pilsner malt to lower ABV a bit.

mpt2222

Tasted on 1/1/2017 by mpt2222

Notes:

after quick carbing in the keg, this brew turned out great! Has a sweet aftertaste, minimal hops, but flavorful. Slight spiciness, but not overwhelming. A bit of alcohol flavor, which is likely to subside after a few weeks cold aging. Would definitely brew this again! No need to change anything, but could easily reduce the grains a bit and still have a great brew at a lower ABV.

mpt2222

Tasted on 12/3/2016 by mpt2222

Notes:

Wort had quite a different flavor compared to the usual two-row base malt worts. The rye really added a bready, spicy character and I was surprised how sweet it was (the unexpected efficiency and thus, higher than anticipated OG would explain that). Tasted great as an unfermented barley sweat tea! I think the hops balance will be just right for the kolsch style.

Recipe Facts

Blonde Kolsch on Rye
Kölsch
  • 5.75 Gallons Liters Batch Size
  • 7.30 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.055 OG
  • 1.006 FG
  • 20.5 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 3.3° SRM Color
  • 72% Efficiency
  • 6.4% ABV Alcohol
  • 181 per 12oz Calories
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