DetailsThis hard-to-find beer at the local stores is one you can easily brew at home. Named after the famed, beer-loving city of Cologne, Germany, this lager/ale recipe is smooth to the palate with a bit of a fruity taste. A cool secondary fermentation and liquid yeast make it a hit among light beer drinkers. It’s one you’ll want to brew again and again.
- Blonde color
- Light, slightly fruity flavor
- Cool, secondary fermentation brings this beer to life
- Liquid yeast (not included) is recommended for best results
- Ingredients include: 6 lbs. Pilsen liquid malt extract, 12 oz. Bonlander Munich, 4 oz. Crystal 10L, 1 oz. Perle, 1 oz. Spalt pellet hops, yeast, priming sugar and a grain bag
- Blonde color
- Details & Instructions
4.9 / 5.0119 ReviewsExcellent Light Ale with refreshing flavor, excellent for summer parties.I have tried probably 25 different kits in the 5 years I have been brewing and I think the Kolsch is the best so far. I recently had a pool party of about 45 people where the temperature was 99. I served up a 5 gallon keg chilled in ice and it was gone as fast as the pressure could pump it out. What a hit. I then brought out the second keg which I was wanting to save for personal consumption and that was gone by the end of the night. This is a delicious light ale full of flavor that goes down real smooth and when it is ice cold, there is nothing that I like better. I highly recommend this for parties because everyone loves it, even people who are not beer drinkers.July 4, 2012Excellent German AleThis is a must-try brew! Has a great 'German' flavor in an ale package. Definitely purchase the liquid yeast... if you don't get the Kolsch yeast, then don't bother with a Kolsch. Be aware, the yeast will produce some curious flavors early on, but this will mellow into a very tasty brew. I will choose a Kolsch over an American Cream Ale every time.June 29, 2010Really enjoyed itThis recipe kit makes a very good Kolsch and reminded me of the ones I had when stationed in Germany. Nice easy drinking beer. 1 week in primary, 3 in secondary, and 3 weeks bottle conditioning.March 5, 2014Great First Brew!This was my first home brew attempt. Thought I made a few mistakes along the way, (i.e. agitated wort after yeast addition, used commercial bagged ice to cool wort) but I have to say, I am on brew 5 and this has been our favorite so far. I just followed the directions and even used dry yeast. I was very pleased with the outcome. I've been saving the last 2 bottles for a special occasion:) Since this is so difficult to find in the liquor stores I plan to brew this one again soon so it is ready for summer!April 14, 2012excellentCold conditioning appears to be the key here. I cold-conditioned half my batch, and conditioned the rest at cellar temperature. While similar, the cold-conditioned batch had a cleaner flavor. My brother-in-law, who spent a year at the University of Colgne, pronounced it an excellent example of the style...and therefore, delicious.May 9, 2012WOW, this is a good beer...This is the best beer I've brewed from Midwest so far. I used the White Labs yeast WL029. It took several days before fermentation started. I found the yeast really sensitive to temperature. I also had to agitate the fermentor once or twice a day to keep it going for the first few days. Final gravity was 1.012 so it fermented fine. It has a really unique taste. It's very very good. I will definitely do this many times over.March 12, 2014Tastes about perfect for JuneI finally brewed this one up after six months of waiting for time, and it so far has been worth it. It cooked up leaving me worried about the aroma hopping, but after fermentation was complete a drew a glass while bottleing and it was a very nice little brew. Top Notch for the Midwest team on this one.June 11, 2012Great beerI added 2 bags of frozen blueberries to my secondary and at bottling added about 2/3 of a bottle of blueberry extract. It was great. The blueberries gave it this awesome purplish color. Could have used a little more blueberry flavor though but I was afraid it would make it taste too artificial. Next time I may add a little lactose to sweeten it just slightly. Head retention was great. looks nice when served in a kolsch glass.April 5, 2014Fantastic Beer!I really wasn't expecting much, we have a good Kolsch beer made in our hometown of Holland, MI. But this surpassed it in taste, IMO!_x000D__x000D_This is a perfect beer to start bringing friends over to home brewed beer! It won't be in the Keg long!June 30, 2014Easy drinking and outstandingThis is the best kit I have brewed so far. It has been loved by every beer drinker that has tried it as well. Very sessionable and has enough flavor to elevate above offering simply an easy drink.April 16, 2015
- Customer Q&A
Browse 4 questions Browse 4 questions and 7 answerswhats the temp of the primary and secondary fermentation? says cool secondary fermentation but doesn't give a temp. thanksBEST ANSWER: Primary fermentation should start at room temperature. The secondary fermentation can be as low as 55 degrees. Although Kolsch is an ale, it improves clarity and overall quality with a few weeks of lagering in a refrigerator as well.My Cologne Kolsch came out much darker than I expected. It looks more like an Amber than a Pilsner. Could the reason be the steeping temperature was too high, I steeped the grains for too long, and/or the amount of water used was too low?BEST ANSWER: Darker color could be due to high temperature or extract caramelizing on the bottom of your kettle. If you had a lot of evaporation during your boil and did not top-up to 5 gallons, this would also make your beer darker.I can't seem to find what the ABV is for this brew. What is it?BEST ANSWER: I brewed this last spring and it ended up right about 5% maybe a bit less. Good brew for summer!When talking secondary fermentation, does that mean after two weeks and beer has reached final gravity to bottle the beer and the secondary fermentation be done in the bottles?BEST ANSWER: No, secondary fermentation is different than bottle conditioning. Basically, secondary fermentation means allowing the beer to mature and clarify in a second vessel, without the yeast cake. Bottle conditioning means adding sugar when bottling so the beer will carbonate naturally in the bottle.