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Recipe: Corey Blodgett’s #KölschStyle
This recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”
Photo: Matt Graves/mgravesphoto.com
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ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.009
IBUs: 23–24
ABV: 4.6%
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ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.009
IBUs: 23–24
ABV: 4.6%
[PAYWALL]
MALT/GRAIN BILL
7.6 lb (3.4 kg) Bestmalz Pilsen
10.5 oz (298 g) Bestmalz Caramel Pils
HOPS SCHEDULE
0.25 oz (7 g) Perle at 60 minutes [7 IBUs]
2 oz (57 g) Hallertauer Mitterfrüh at 20 minutes [~16 IBUs]
YEAST
Wyeast 2575-PC Kölsch II, Omega OYL-044 Kölsch II, or Lallemand LalBrew Köln
DIRECTIONS
Mill the grains and mash at 135°F (57°C) for 15 minutes; raise to 145°F (63°C) and rest 45 minutes; then raise to 162°F (72°C) and rest 10 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge with 172°F (78°C) water, topping up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 58°F (14°C), aerate the wort, and pitch the yeast. Ferment at 60°F (16°C). After fermentation is 75 percent complete (about 1.018), allow rise to 68°F (20°C) for a diacetyl rest. If you can, cap the tank with a spunding valve when the gravity is at about 1.013 (or when there is about 1°P left to ferment). Crash to 34°F (1°C) and lager for 3 weeks or more. When ready to package, aim for 2.4–2.5 volumes of CO2.
BREWER’S NOTES
Water profile: My water in Milwaukee has 96 ppm calcium, 47 ppm magnesium, 26 ppm sulfates, 7 ppm sodium, 16 ppm chlorides, and 107 ppm bicarbonates. Aim to get the bicarbonates (HCO3) somewhere between 150–225 ppm. This is where Kölsch and altbier get their snap.
Mash: If you’re doing single-infusion, mash in at 148–149°F (64–65°C). Aim for 1.7 qt/lb in your mash (about 14 quarts or 13 liters for a 5-gallon/19-liter batch). Rest 60 minutes, then follow the remaining directions above.
Corey Blodgett, who was most recently brewmaster at the Gathering Place in Milwaukee, also has been lead innovation brewer at the Craft Brew Alliance in Portland, Oregon, and head brewer at Maritime Pacific in Seattle. He also enjoys writing and talking about Kölsch to anyone who will listen.
