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Kölsch Ale V2


This is round two, of my 2013 Kölsch project.  Both recipes were based on research I’d done through books and the internet.  I don’t know if either one was specifically based on any one source, though BYO Magazine probably played a factor in one of them.

This second Kölsch reuses the same yeast from the first Kölsch I brewed. I brewed this batch 2 weeks after the first one, and strained the wort directly on to the yeast cake from the recently fermented batch.

All-Grain Recipe: Kölsch Ale V2



  • 10.3 lb. – Pilsner Malt
  • .4 lb – Vienna Malt

Hop Additions / Boil Additions:

  • 1.5 oz. – Hallertau (4.5%) – added during boil, boiled 60 min
  • 1 Whirlfloc Tablet & Wort Chiller – added during boil, boiled 10 min



Additional Details / Notes

  • Style based on Kölsch – 6C
  • OG 1.060 / TG 1.010
  • 6.5% ABV | Color: 4.1 °SRM | ~24 IBU’s
  • Brewed: 05/12/2013, Secondary: none, Bottled/Kegged: 06/02/13
  • Mash Temp: ~149°, Thickness: 1.35 qt/g, Efficiency 80%, Attenuation 83%

Brewing the Kölsch V2


Kind of a problematic batch, with a few dumb missteps, but the final product didn’t seem to suffer as a result.

The Mash. Missed the mash in temp by a ton, to about 156°.  Cooled with ice, but too far, then heated with more water, used about 4 gallons total.  Final temp was 148.5°, so should have been pretty close, maybe over cool.  Mashed for 90 minutes.  Stirred really well before doing the 3 cycle vorlauf, hoping to help efficiency.  Pulled off first 4 gallons and started heat.  Added 2 more gallons 20 min later.    Very cloudy wort.

The Boil.  Crazy bubbly.  Boiled over on first boil, then foamed to the top with first hop addition.  Boiled for probably 30 minutes before adding hops. Added whirfloc with 10 minutes remaining in the boil.

Cooling. Outdoor cooling using hose water. ~30 min.  Cooled to 68°.


Fermenting. No oxygen on this one, lots of stirring. Fermented at about 60° in temp controlled fermentation fridge. Kept cool for 2 weeks.  Primary stayed in fridge at about 50-55° after fermentation.

Racking to Secondary & Bottling. Chose to rush things for no good reason, skipping the secondary.  Bottling same day is Kölsch V1.  TONS of yeast in the primary.  Was worried about additional fermentation in bottles, but nothing bad happened. 

Super cloudy at bottling. Should have settled for a week or two in secondary.  Bottled 3 growlers and keg.  Flavor nowhere near as good at bottling, but probably due to yeast.  Kölsch V1 wasn’t great when racked over either.

Drinking the Kölsch V2


Really liked this one.  Simple flavors, but really let that Kölsch yeast shine through.  Even with all of the weird issues along the way, things turned out well.

I think the yeast health was a little better on this batch, from using a healthy yeast cake.  That seemed to give the batch an overall better flavor than my first effort.  As mentioned in my Kölsch V1 write up, this beer was better from the keg, while the other batch was better bottled.

Definitely something I can improve upon, but really happy with both Kölsch batches of homebrew.


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