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Honey Kolsch

A light and refreshing German style ale with a touch of honey sweetness, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 days
Servings: 15 ounces
Course: Beverage
Cuisine: German
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 lbs Pilsner malt
  • 1 lb Carapils malt
  • 1 lb Honey preferably local
  • 1 oz Hallertau hops bittering
  • 0.5 oz Saaz hops flavor
  • 1 packet Kolsch yeast
  • 5 gallons water

Equipment

  • Brewing kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Hydrometer
  • Sanitizer (like Star San)
  • Bottling bucket
  • Bottles and caps
  • Thermometer
  • Paddle or spoon (for stirring)

Method
 

  1. Sanitize all equipment to prevent unwanted bacteria.
  2. Heat 3 gallons of water to 150°F (65°C) in your brewing kettle.
  3. Add the Pilsner and Carapils malts to the heated water and steep for 60 minutes.
  4. Sparge the grains with an additional 2 gallons of hot water.
  5. Bring the collected wort to a boil and add Hallertau hops at the beginning.
  6. After 45 minutes, add Saaz hops for flavor.
  7. Cool the wort quickly using a wort chiller or ice bath.
  8. Transfer the cooled wort to the fermentation vessel, add the yeast, and seal with airlock.
  9. Let it ferment for about two weeks at around 65°F (18°C).

Notes

Honey Kolsch is best enjoyed chilled. Consider pairing with grilled chicken, salads, or light cheeses.