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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 Extract Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1048 Total Time to Make 6 weeks
- 4.6 / 5.072 ReviewsGood BeerBrewed following the kit instructions, it is a good beer.Added May 6, 2017May 6, 2017Purchased
7 months agoGenuineI'm a big hop head, so I did this Kolsch for my wifey who loves wheat beers, and pilsners. I added a little dried lemon peel near the end of the boil, and didn't modify anything else. Used Wyeast Kolsch. Spent 2 weeks in primary, 2 in the secondary with gelatin to clarify. When I bottled it, I used Munton's CreamyX and an additional 6oz of priming sugar. After a little over 2 weeks in the bottle, it's good to go...genuine Kolsch spritz, with faint lemon hints, and a strong lemon aroma...yeah, it's cloudy at lower temps, but it tastes spot on. I'm gonna hide it from wifey, and keep it around for post yard work days. Thanks NB...great job on this one.March 18, 2011Simple but awesome!I stuck with the recipe, except I used Wyeast Belgian Ardennes (3522) to make a farmhouse ale out of this. Absolutely perfect. I've been brewing for a long time, and this is up there with my all-time favorites.October 15, 2015Easy, good and affordable, what more could you ask for?Simple beer, great taste. Just got on the tap for the warmer months and couldn't be happier. Grapefruit IPA, German Alt and Kolsch on tap, might make that my annual summer tap list.. oh yeah and Root Beer for the kids!May 19, 2016Just PerfectI let this sit in the primary fermenter for 30 days at 58 degrees and it was good after force carbonating and sitting in a keg for 3 days. It was really good after it sat for 3 weeks in the keg. I would definitely purchase this kolsch kit again.April 13, 2016Malty, full-bodied, deliciousTurned out great. I used Wyeast 2565 and fermentation was so active it blew through my airlock. Bottled after four weeks (no secondary).
Commercial kolsches I've tried have been drier and cleaner tasting than this one turned out — probably because they filter and/or use a long, cold secondary aging. The yeast didn't clear as much as other strains do.
Balanced and clean tasting — if you don't have the equipment to lager but still want something close in flavor profile, I recommend this one. My kolsch has a luscious, almost fruity body to it. Malty and yummy. Not quite as dry as other kolsches I've had — not necessarily a bad thing. Drinkable almost to a fault: I love the flavor and find myself reaching for another bottle, and then another, with alarming ease.
I did a blind taste test with friends with a commercial kolsch, and mine was the unanimous favorite. Will be doing this one again!March 2, 2017Purchased
9 months agoClean and crispJust shared the first of these with the neighbors and it was a big hit. Taught me an important lesson about patience when it comes to brewing. About a week into secondary fermentation, I pulled some to test the specific gravity and taste. The FG was right on, but the beer had a sweet butterscotch aftertaste that while it wasn't horrible, definitely did not fit with the style. I let it sit another week and that flavor was gone. It is clean and crisp and refreshing.July 9, 2016This was my first homebrew. It is simply the best kölsch I've ever drank.July 10, 2017Purchased
5 months agoSeptember 26, 2016Be patientFollowed recipe exactly. Two weeks primary, four weeks secondary/lagering. After about a month in the bottle, it keeps getting better. My wife said it might be the best beer she's ever had. You might want a blow-off set up on this for primary, though. Of the four batches that I've done so far, this (Wyeast) yeast was by far the most active. After less than a day at about 66 degrees, it was going absolutely crazy and I had to cobble together a blow off. Bottom line, it's a very good beer that rewards you for being patient.April 7, 2016
- Browse 9 questions Browse 9 questions and 32 answersWhat is the ideal fermentation temp for this beer? Does it need to be cold crashed?BEST ANSWER: The optimum temperature is going to be yeast-dependent. If you're using Wyeast 2565, it'll be 56-64. If US-05, 59-75. This recipe does not require lagering or cold crashing.How many people have used the US 05 yeast as opposed to the Kolsch strand? Does it make a huge difference in taste?BEST ANSWER: Many, many people! There is not a true "Kolsch" dry yeast, so the US-05 is a good sub, being a clean, reliable fermenter. Using the actual Kolsch liquid yeast would be truer to the style, and would taste a bit different, but the US-05 is a good choice for the kit if going with the dry yeast. -Mike W, Northern BrewerIs a plastic carboy ok for this beer if I do not have a glass carboy?BEST ANSWER: I think so. I use a primary plastic fermenter and then transfer to glass secondary fermenter. I would ferment a bit longer and try to ferment on the cool side, but not too cold. Should be OK.Does this recipe require several weeks at cold temps to taste right?BEST ANSWER: no you do not have to cold ferment this beer I put mine in a cool place around 68 to 70° Consistent ambient temperature and had great results. you could ferment at higher temperatures but I would not recommend it due to off flavors that you may get in the process. also make sure to make a yeast starter and oxygenate your wort really good before pitching your east for best results. I hope this helps you cheers!Is the Fast Pitch Yeast Starter necessary for the Kolsch Extract Kit? I don't see it in the instructions.Kolsch Extract KitBEST ANSWER: I would say no. I have brewed this by simply adding the dry yeast packet into the fermenter. Having said that, I find that to be lazy. But the batch came out just fine.
I usually try to start with liquid yeast and make a 1/2 gallon starter the day before brewing. It's just better brewing technique.Has anyone added coriander during the boil and if so how much and when?BEST ANSWER: An example would be the Gaarden Hoe. Have a look at the recipe.
- 1 oz Coriander (5 min) prior to the end of the boil.
That amount will give you a distinct flavor of coriander.
steveWill this yeast work in cold weather?????BEST ANSWER: The WYEAST 2565 KÖLSCH yeast recommended for this kit is temperature range of 56°-64°
The dry yeast for this kit is a temperature range of 59°-75°.
Too high a temperature "stresses" the yeast which yields off flavors. Too low a temperature will lengthen primary fermentation and possibly prevent full fermentation which will yield a lower than expected alcohol content and the taste of something other than the expected Kolsch result.
Best to stay within the recommended temperature range.
These wraps http://www.northernbrewer.com/fermotemp-electric-fermentation-heater work well but I suggest testing overnight with a fementer of water if you do not also buy a controller. You may need to adjust how much of the wrap is in contact with the fermenter depending on the desired temp..
steveGoing to brew my 3rd batch soon was considering adding Watermelon or Mango. Any suggestions on when to add and how much? I was thinking adding 4 or 5 cup to primary after 7 days.BEST ANSWER: I would not add it to the primary just because the yeast will ferment the sugars from the mango or watermelon juice. And you will get funky favors . I would add it to the secondary the day of kegging or bottleing that way your flavor stays fresh. if it stays cold enough your yeast will have a harder time fermenting the newly added juice and you desired flavor will last a lot longer.
Hope this helps
CheersWhat will the IBUs come out to be on this kit?BEST ANSWER: I calculated the IBU on my batch to be 31.
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