Beer Style: German Kolsch and Altbier
Tettnang SMaSH Kölsch
Digital and Plus Members OnlyTettnang SMaSH Kölsch (5-gallons/19-L all-grain)OG = 1.040 FG = 1.008IBU = 20 SRM = 3 ABV = 4.1% Ingredients8 lbs. (3.6 kg) continental Pilsner malt4 AAU Tettnang hops (60 min.) (1 oz./28 g at 4% alpha acids)4 AAU Tettnang hops (10 min.) (1 oz./28 g at 4% alpha acids) White Labs WLP029 (Kölsch Ale), Omega Yeast OYL-044 (Kölsch II),
Step-Mashed Kölsch
Digital and Plus Members OnlyIt is possible to produce a Kölsch in less time, but Kölsch yeast is notoriously difficult to clear because it is a powdery yeast. Giving it sufficient classic lagering time does help it clear, and it also helps reduce some of the sulfur notes produced by the yeast. Kettle finings or post-fermentation clearing agents (even mechanical filtration) is recommended if the beer isn’t fully clear. Kölsch should be a brilliantly clear beer, so please pay attention to this important part of the style.
Unicorn Brewing Co.’s Cliffhanger Kölsch-Style Beer clone
FREEUnicorn Brewing Co.’s Cliffhanger Kölsch-Style Beer clone (5 gallons/19 L, all-grain)OG = 1.053 FG = 1.011IBU = 25 SRM = 4 ABV = 5.5% This is a scaled down version of
Altbier
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Devil’s Purse Brewing Co.’s Handline Kölsch clone
Digital and Plus Members OnlyIn the end, this beer just takes patience, unless you have a centrifuge. Cold lagering for a month should provide you with the clarity and crispness you’re looking for.
Gordon Strong’s Altbier
Digital and Plus Members OnlyIn the world of beer trivia, if you mention altbier, most people know two facts: That it comes from Düsseldorf in Germany, and that “alt” means “old” in German. But it’s nothing like an English old ale . . .
Potsdamer Stangenbier
Digital and Plus Members OnlyPotsdamer Stangenbier (5 gallons/19 L, all-grain)OG = 1.050 FG = 1.010IBU = 15 SRM = 3 ABV = 5.3% Ingredients6.5 lbs. (3 kg) Weyermann Barke® Pilsner malt 2.2 lbs. (1 kg) Weyermann Floor-Malted Bohemian Wheat Malt 0.84 lb. (0.38 kg) Weyermann Carafoam® malt0.84 lb. (0.38 kg) Vienna malt 3.3 AAU Tettnanger hops (60 min.) (0.65 oz./19 g at 5%
Kölsch One and Two
Digital and Plus Members OnlyI really do like the technique of first wort hopping, I feel that in such a delicately balanced beer, the hop flavor just seems more integrated without being overbearing.
Long Trail Brewing Co.’s Long Trail Ale clone
Digital and Plus Members OnlyLong Trail Ale, which has won multiple awards at GABF, is considered an altbier with several unique twists to it.
Cologne Kölsch
Digital and Plus Members OnlyThe word Kölsch has several connotations in the German language. If used as a noun, it refers to the distinct Cologne dialect and accent. As an adjective, it means “anything from Cologne.” Thus, it is a local joke that Kölsch is the only language that you can also drink!
Düsseldorf Altbier
Digital and Plus Members OnlyThe grain bill of the classic copper-colored altbier — which is internationally also known as a German Brown Ale — is almost Munich-like, but with a slightly less “caramelly” character than a Märzen, and less dark than a dunkel. It differs from a Munich brew, however, in its much more pronounced hoppiness. This creates a wonderful blend of malt-and-hop aromas in the finish, which is often described as bitter-sweet. The uniqueness of this beer — an ale after all — comes from the clean fermentation of a relatively cold-tolerant, top-fermenting specialty yeast.
Horst’s Kölsch
Digital and Plus Members OnlyOne of Germany’s summer session beers, Kölsch is a fairly recent development by beer-historical standards. The style has no exact birthday, but instead emerged gradually as a beer style in Colgne shortly after World War I. Frequent contributor Horst Dornbusch provides BYO readers with a recipe for this style of beer.