Kölsch is a simple style in so many ways, but a hard one to do well. After a few iterations, I perfected a recipe that works well for me. I first brewed Snowdrop Kölsch in 2023, and it’s a definite winner. I made a batch earlier this year, but it unfortunately (and frustratingly!) got infected, so I did a deep cleaning in the fermenters for my second attempt. This one succeeded!

Other than slight changes in malt brand (Rahr pilsner instead of Viking) and building up my water from scratch, this is identical to the 2023 edition of the recipe. There is no sense in messing with perfection! Sadly, Lallemand has discontinued their German ale yeast, so I will have to search for a different strain in future years. This is a shame, because I quite like it! I suppose it’s back to liquid yeast whenever my dry yeast supply runs out.

Snowdrop Kölsch

• 9.5 lb. pilsner malt (Rahr)
• 0.5 lb. Munich I malt (Weyermann)
• 0.5 tsp. BrewTanB (mash)
• 1 oz. Edelweiss hop pellets (5.8% alpha), 45 minute boil
• 0.5 tsp. BrewTanB, 10 minute boil
• 1 Whirlfloc tablet, 5 minute boil
• 1 oz. Edelweiss hop pellets (5.8% alpha), 5 minute boil
• 1 pkg. Köln Kölsch-style yeast (Lallemand)

Target Parameters

• 1.046 s.g., 1.010 f.g., 24 IBU, 4 SRM, 4.6% abv
• Full volume mash, 60 minute mash at 152°, 10 minute mash-out at 168°
• RO water with added minerals to hit target of 50 ppm Ca, 6 ppm Mg, 6 ppm Na, 54 ppm SO4, 72 ppm Cl, 0 ppm HCO3, -39 ppm RA

Procedure

• Starting with 7.25 gallons of RO water, I added 0.4 g of sea salt, 1.4 g of epsom salt, 1.7 g of gypsum, and 3.6 g of calcium chloride, in order to reach my target water parameters. I heated the water to 157° before adding the grains and holding the mash at 152° (with recirculation) for 60 minutes. Next, I heated the mash to 168° for a 10 minute mash-out, before pulling the grains.
• In total, I collected 6.6 gallons of runnings with a gravity of 1.041, for 73% mash efficiency.
• I brought the runnings to a boil, adding hops and finings per the recipe. After 60 minutes, I chilled the wort to 78°, let it settle for a bit, and transferred to the fermenter. I chilled the wort to 60° in the fermentation chamber before pitching the yeast, and fermented at 64°.
• I brewed this beer on 23 June 2024. Starting gravity was 1.048.
• I kegged the beer on 12 July 2024, using a closed transfer.
• Final gravity was 1.009, for 5.2% abv.

Tasting

• Appearance
  • Exceptionally clear, light yellow beer with somewhat persistent white head. It is pretty in the glass!
• Aroma
  • Grainy sweet aroma, light fruity character. Very subtle floral hop note.
• Flavor
  • Light malty character, medium-low bitterness. Slight fruitness, of the pear/apple variety (but not strictly apple; it has more depth than that!). Slight floral hop quality.
• Mouthfeel
  • Medium-light body, moderate carbonation, smooth and pleasant finish.
• Would I Brew This Again?
  • This is a very good kölsch! I don’t know that it’s my best–the hop aroma is a little more subdued than last year’s version–but this one still hits the notes!
• Overall
  • 9/10