Murphy's Law of Kolsch (22)

Brew Method: All Grain

Style Name: Kolsch

Boil Time: 60 min

Batch Size: 6 gallons

Boil Size: 14.5 gallons (Split Batch)

Efficiency: 81% (brew house)


Original Gravity: 1.044

Final Gravity: 1.004

ABV: 5.3%

IBU: 26

Mash pH: 5.22


12 lb -Avangard Pilsner (70%)

2 lb -Avangard Vienna (11%)

3 lb - Briess Red Wheat Malt (17%)


2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 4.5 for 60 min

2 oz - Hallertauer, Type: Pellet, AA: 4.5 for 30 min

2 oz - Hallertauer, Type: Pellet, AA: 3.6 for 9 min


Infusion, Temp: 142 F, Time: 30 min, Amount: 10 gal.

Step 2: 162 F, Time: 30 min

Starting Mash Thickness: 2.0 qt/lb


Lallemand-LalBrew Koln Kolsch

Fermentation Temp: 60 F 14 days

Increase temp to 68 for 3 days.

Decrease temp 2 degrees until 33 degrees.

Hit with gelatin 2 days prior to packaging.


Bottle 1 gallon with 2 carb tabs.

Keg remaining 5 gallons

Method: co2

Amount: Keg with 12.5 PSI

CO2 Level: 2.3 Volumes


This beer came out well but I'm not totally in love it. Mainly because I feel the yeast character is being suppressed. I fermented this one colder than normal, which I'm kinda scratching my head as to why I fermented so cold. Anyway, still a solid beer, clean, crisp and delicious!

Appearance: Gold-Straw Yellow, fluffy white head that lasts the entire drink!

Aroma: Floral and herbal hops, malt sweetness and the only way to describe is the kolsch yeast smell.

Flavor: Malt forward with a nice balance from the hops. That distinct kolsch yeast flavor comes out more as the beer warms.

Mouthfeel: Light bodied, very quaffable!