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- Product Details
- This pale, light-bodied golden ale is copyrighted by, brewed in, and named for the German city of Köln. Kölschbier is traditionally given a long, cold aging period like a lager, which makes for a very smooth and clean beer. A small dose of German Hallertau hops cuts the richness of the malt. "Spritzy" is a word often used to describe Kolsch - very refreshing, and a popular lawnmower beer for beer snobs!
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Kolsch All-Grain Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1048 Total Time to Make 6 weeks
- 4.9 / 5.021 ReviewsAll grain KolschI would recommend this, everything looks good and the shipping was very good. My only hesitation on this kit is the crush on the grains, The bag has a lot of powder in it, and I am a bit concerned about how fine the grains are crushed.February 22, 2018Purchased
2 months agoGreat summer sipper!I brewed this summer of 2017. I re ally enjoyed the results. I hit all my numbers. It was very crisp summer sipper. Everyone that tried it loves it even the bud lite crowd. I will look to brew this again this summer as well.January 12, 2018Purchased
12 months agoVery refreshing Summer beerThis is a very tasty beer. It has a somewhat citrusy taste that is especially refreshing on a warm summer day. I will definitely brew this again next Summer.July 12, 2017Purchased
12 months agoI've brewed this two times as an all grainInitially I might have used a White Labs Kolsh yeast, though this time I've used a (probably not recommended) Omega 'Where the Funk?' yeast package in a starter using wheat LME (probably also not recommended.) The first time I made it I believe I used Irish moss, and have noticed an improvement in using Whirlfloc (that "miso soup" protein coagulation was apparent once turning off the flame of the wort.) Though it is still fermenting I can notice the benefits of a starter and whirlfoc, and do no recommend extensive sitting in the carboy which will possibly result in off flavors. The first batch was very nice and crisp, though might have had too much priming sugar or could have benefited from secondary fermentation (though I was probably fermenting a North 12 at the time) as the sediment lifted right off the bottom and made it cloudy. A really good beer even if you could learn to tinker with your approach or learn not alter from the recommended methods (which is to be determined.)May 18, 2017Purchased
12 months agogreat summer time or any time KolschBeing a professional brewer for 25 years , I only started HOME BREWING A few years ago after semi retirement, much Fun! This is a great simple kit that actually came out to style the first time I brewed it, a great Kolsch. wonderful!!April 22, 2017Purchased
over 2 years agoLuckiest Man Pale AleWhat a great way to support ALS research! I took the liberty to adjust your fine original recipe by adding 3 oz. of Mango concentrate to my brew. I call it Luckiest Mango'in! I've received rave reviews from fellow brewers as well as friends that have quaffed my brews off and on for the last 10 years. Thanks, CharlieAugust 15, 2016Kolsch All-Grain Kit is by far one of the best kits i have brewedKolsch by its nature is a great tasting beer. This kit eliminates any of the guessing, that's why I ordered it 3 timesJuly 15, 2016A Great Summer BeerI am very happy with the beer this kit produced. The Kolsch is very pale, a little tart and delicious. It's mildly bitter, and I really enjoy the flavor produced by the combination of Hersbrucker and Tradition. Ready to drink for the 4th of July, and will be gone well before labor day. Couple of notes: I chose the Wyeast Kolsch yeast and used a starter for about 24 hours to get it properly primed. I also lagered the batch during secondary for a month, with a 2-day Diacetyl rest before bottling.July 4, 2016Haven't brewed it yetHaven't brewed it yetJune 3, 2016
- Browse 6 questions Browse 6 questions and 26 answersThis kit uses a regular Ale yeast but you ferment at lager temperatures?BEST ANSWER: You have to ferment slightly warmer than a lager. The ale yeast will stop fermenting cooler than 62 degrees. The American ale yeast will have a very clean flavor and you can cold age the beer after primary fermentation. You might want to give it a week at 65 in the secondary fermenter before dropping the temperature.The ABV should come out to around 4.8%, how can I get the ABV higher? thanksBEST ANSWER: Hi ,you can either add 1 to 2lbs more base grain to the mash(Cologne Kolsch malt or pilsner malt) if your brewing from all grain, or stir in about 1 to 3lbs of light extract right before the boil with the heat off than bring to boil gently not scorching the extract. Depending on how high you want the Alcohol percent about 4.8 is average for a Kolsch you actually get more bang for your buck from extract for Alcohol contentCan you explain the mash schedule with this pilsner malt? Protein rest may not be necessary with modified malts.BEST ANSWER: The malts used these days in our kits are well modified so the traditional multi-step mash is not needed. It could yield benefits for the brew and many like to follow traditional approaches to ensure a good head of foam and appropriate body in the final beer. You will get awesome results either way and single infusion is easier to accomplish the first time.This was my second all grain brew... it came out much darker than expected for some reason, could it be due to a lower OG?
I respected the mash schedule times.BEST ANSWER: Don't have any idea about color, which is almost always a function of the grains chosen unless you scorched the wort during the boil. But a lower than expected OG is many times the result of a poor crush. It can also have much to do with your system.. I do BIAB and always crush my grains again in a blender even when I order them crushed. I don't have to worry about a stuck sparge with BIAB, so if you're using a mash tun and filtering with a screen, too fine a crush can lead to a stuck sparge.Looking for help on water volumes needed for mashing? Looking to complete a single infusion mash, with a final volume of 5 gallons kegged.BEST ANSWER: You will need a total of 8.54 gallons of water. 2.99 will be used for your mash and 5.54 will be utilized for your sparge. I used this much due to conducting a step infusion mash. It should be the same volume for a single infusion. I boiled for 90 minutes to bring the volume down to 5.5 gallons at the end if the boil. You will have a beginning volume of 6.37 gallons.What is the target final gravity.BEST ANSWER: Target FG is 1.010 - 1.012