Hallertau Blanc Kölsch

First attempt at a Kölsch of my own recipe which I gave a couple of weeks to lager, hoping to get a lager-like result without the complex fermentation schedule.

Batch size: 20 Litres

Brewhouse efficiency: 73%

OG: 1.047

FG: 1.009

IBUs: 27

ABV: 4.9%

EBC: 6.2


3.0 kg Pilsner Malt

1.0 kg Vienna Malt

0.5 kg Wheat Malt


12g Magnum at 60 minutes

25g Hallertau Hersbrucker at 5 minutes

25g Hallertau Blanc at 5 minutes

25g Hallertau Hersbrucker Dry-hop for 7 days

25g Hallertau Blanc Dry-hop for 7 days


Fermentis SafAle K-97 German Ale


Mash at 66°C

Ferment for 4 days at 16°C, then another 3 days at 20°C to ensure full attenuation.  Add dry hops and drop temperature to 3°C.  Remove hops after a week, but continue to lager for another week.

Bottle or keg with 2.4 volumes or CO₂

Run off…
Boil on!


Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.