Kolsch Beer Recipe D.I.Y. - Build The Bottle Beer

Kolsch Beer Recipe D.I.Y.

Kolsch Beer Recipe D.I.Y.
Kolsch Beer Recipe D.I.Y.

Kolsch Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Samuel Adams Style Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Bitterness IBU: 16
  • Recipe Type: all-grain
  • Yield 5 US Gallons


  • 8 pounds Kolsch Malt
  • 4 pounds Pale malt
  • 1/2 pound Special Pale( high diastatic power 200-300)
  • 2 pounds flaked corn
  • 20 grams French Strisslespalt AA1.2%
  • 36 grams Hull Melon AA 8.1%
  • 2 Gram Safale BE-134
  • 8 Gram SafAle U-97
  • 1 tsp yeast nutrient
  • 1 cup of honey
  • 1 cup of Raw Cane Sugar

Additional Instructions


All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 8 pounds Kolsch Malt
  • 4 pounds Pale malt
  • 1/2 pound Special Pale

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 150F and hold for 60 min.

Step 2
  • Boil the flacked corn for 4 min then add it to the single infusion mash at 150°f for 60 min

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 70 min.

Step 3
  • 20 grams French Strisslespalt AA1.2%

30 min after the beginning of the boil.

Step 4
  • 36 grams Hull Melon AA 8.1%

After fire is out

Fermentation Through Bottling Kolsch Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 2 Gram Safale BE-134
  • 8 Gram SafAle U-97
  • 1 tsp yeast nutrient

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.


Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack.

Step 6
  • 1 cup of honey
  • 1 cup of Raw Cane Sugar

Warm up the honey and sugar in a up of water add to mix.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 7
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Kolsch Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Praglady from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.
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