| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Koelsch-Style Ale | 1.040-48 | 1.008-13 | 4.0-5.0 | 16-30 | 3.5-5 |
| B. Duesseldorf Altbier | 1.040-55 | 1.012-19 | 5.0-5.5 | 40-60 | 11-19 |
| C. Northern German Altbier | 1.040-55 | 1.012-19 | 5.0-5.5 | 25-40 | 11-19 |
Aroma: Light hop aroma, German noble or Czech Saaz hops, giving a light fruitiness. Maltiness none to low. No diacetyl, as this is a lagered beer resulting in a clean finish with just a hint of fruitiness from primary fermentation at ale temperatures. Low sulfur aroma, similar to that of pale continental lagers, is acceptable, particularly in a young Koelsch.
Appearance: Very pale to light gold. Very clear/brilliant. White head lingers as Belgian lace on the sides of the glass.
Flavor: Soft, rounded palate; light hop fruitiness and a delicate dryness to slight sweetness in the finish. Clean fermentation with just a little residual fruitiness from ale fermentation temperatures. No diacetyl. Medium-low bitterness. Balanced toward bitterness but malt character should not be completely overshadowed.
Mouthfeel: Light side of medium body. Medium carbonation. Smooth, crisp mouthfeel.
Overall Impression: A delicately balanced beer with just a hint of flavor/aroma hops and fruitiness that finishes dry to slightly sweet with a crisply refreshing bitterness over a base of smooth, rounded Pils malt flavor.
History: As an appellation, the Koelsch name can only be used for beers brewed in Koeln (Cologne), Germany, where it is a native style.
Comments: Brewed at ale temperatures, then cold conditioned to reduce fermentation byproducts.
Ingredients: European hops only. Pils malt; small amounts of wheat may be used (<25%).
Vital Statistics:
OG: 1.040-1.048
IBUs: 16-30
FG: 1.008-1.013
SRM: 3.5-5
ABV: 4.0-5.0%
Commercial Examples: Available in Koeln only: Malzmuehle, Hellers, PJFrueh, Paeffgen, Sion, Kueppers. In the US: Hollywood Blonde.
Aroma: Munich malt aroma, with a restrained fruitiness. Hop aroma may vary from low to moderate.
Appearance: Orange-copper to brown color, with brilliant clarity. Thick, persistent head.
Flavor: Assertively bitter, with intense Munich malt-derived flavor to support. Fruity esters should be restrained; some chocolatey notes are often present. Hop flavor should be low to medium.
Mouthfeel: Medium-bodied, with moderate carbonation. Some commercial examples have a dry finish resulting from a combination of high bitterness, higher attenuation, and moderate sulfate in the water.
Overall Impression: Bitterness is very high, especially in relation to the (moderate) gravity. Munich malt character lends balance, resulting in a bittersweet character. Very smooth from fermentation at the lower end of the temperature range for ales, followed by a period of lagering.
History/Comments: A very bitter beer with a pronounced Munich malt character. Ingredients, fermentation at low temperature (for an ale), and a lagering period combine to lend a cleaner palate than for most ales. Predates the isolation of bottom fermenting yeast strains, though it approximates many characteristics of lager beers. Many Northern German Altbiers are lagers.
Ingredients: German Munich malt is essential to obtaining the necessary depth of malt character. Hops are traditionally Spalt, though other German varieties are often used.
Vital Statistics:
OG: 1.040-1.055
IBUs: 40-60
FG: 1.012- 1.019
SRM: 11-19
ABV: 5-5.5%
Commercial Examples: Zum Uerige, Zum Schluessel, Im Fuchschen, Widmer Ur-Alt, Schumacher.
Aroma: Little aroma; malt should dominate to the extent that any aroma is discernible.
Appearance: Copper to brown color; very clear. Good head retention.
Flavor: Assertively bitter yet balanced. Munich malt-derived flavor, along with a chocolate-like malt aspect, supports the bitterness. Esters are restrained, and hop flavor should be low to medium.
Mouthfeel: Medium body, with an overall balanced impression.
Overall Impression: A very clean and relatively bitter beer, balanced by Munich malt character. Less intense than the Duesseldorf version of Altbier.
Comments: Most Altbiers produced outside of Duesseldorf are of the Northern German style. Many are simply moderately bitter brown lagers.
Ingredients: Typically made with a Pils base and colored with roasted malt or some dark color syrup. May include Munich malt. Hops are traditionally Spalt, though other German varieties may be substituted.
Vital Statistics:
OG: 1.040-1.055
IBUs: 25-40
FG: 1.012-1.019
SRM: 11-19
ABV: 5-5.5%
Commercial Examples: DAB Dark, Diebels Alt, Alaskan Amber, Grolsch Autumn Amber.
No recipes at this time.
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 gives a little authentic dryness without making the beer bitter - very refreshing.
6 lbs. Alexander's Pale Malt Syrup
1 lb. Laaglander Light DME
1.5 oz. Hallertau (60 min)
.5 oz. Hallertau (10 min)
Wyeast Kölsch #2565
Another German oddity: an ale, with a secondary fermentation at lager temperatures. Our kit is light, pale, and clean with a hint of hops and fruit.
7.5# DWC Pils
1/2# Wheat
1 oz Liberty (60 min)
1 oz Crystal (20 min)
1 oz Crystal (5 min)
Wyeast Kölsch #2565
Kolsch is associated with the city of Cologne, Germany. Our Kolsch recipe is a light, slightly fruity beer that is hard to find at your local liquor store. This Unique recipe requires cool secondary fermentation. Wyeast is recommended for best results. Our ingredients for this recipe include:
6 pound of Light malt extract
Munich malt
Crystal 10 malt
Perle bittering hops
Tettnang aroma hops
yeast
priming sugar
muslin bag
7 lb Moravian well-modified
3 lb Munich
1/2 lb crystal 10
1.5 oz Northern Brewer
1 oz Tettnang
European Ale yeast
3/4 cup corn sugar
10 lbs Moravian well-modified
2 oz Northern Brewer
1 oz Tettnang
Kolsch yeast
1 cup corn sugar
German for "old," this ale predates lagers and has remained a beloved institution in northern German cities like Hanover and Dusseldorf. It has since been adopted by brewers around the world. Carry on the tradition in your homebrewery with this kit. Our Alt is a deep red-brown ale with a great balance between hop dryness and sweet malt.
3.3 lbs. Gold Malt Syrup
3.3 lbs. Amber Malt Syrup
3/4 lb. DWC CaraMunich
1/4 lb. DWC Special "B"
1 oz. Tettnang (60 min)
1 oz. Hallertau (45 min)
1 oz. Hallertau (45 min)
Wyeast German Ale #1007
The true nature of altbier is a subject of endless debate and mystification for American homebrewers. Our opinion: dark, hoppy, malty without being sweet, extremely clean, and very tasty.
4# Durst Pils
4# Munich
1/4# Durst Dark Crystal
1 oz Hallertau (60 min)
1 oz Hallertau (45 min)
1/2 oz Spalt (15 min)
1/2 oz Spalt (5 min)
Wyeast German Ale #1007
This traditional German Ale has many similar characteristics as pilsner. This recipe is full bodied, bitter and is reddish - amber to brown in color. Secondary fermentation at cooler temperatures is recommended, but not necessary. Our ingredients for this recipe include:
6 pounds of Amber malt extract
1 pound of specialty grains
3 ounces of hops
yeast
priming sugar
muslin bag
Malty German ale.
1 lb crystal 55
6 lb Marie's
1.5 oz Magnum
1 oz Hallertau
German Ale yeast
3/4 cup corn sugar