Strictly Business

I used approximately 35% RO water mixed with Kitchener tap water (by-passed water softener and added campden tablets).

Split the 10 gal into 2 fermenters and used Wyeast 2565 Kolsch yeast in one and Safale K-95 in the other. The 2565 turned out much better and was what earned 2nd place in the combined category and 3rd overall in one of the BOS rounds at the Barnstormer competition.

Fermented both carboys around 60F for about about 4 weeks and then cold crashed before bottling.

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Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
37.9 L90 min21.8 IBUs3.9 SRM1.0481.0114.8 %

Style Details

NameCat.OG RangeFG RangeIBUSRMCarbABV
Kölsch6 C1.044 - 1.051.007 - 1.01120 - 303.5 - 52.4 - 2.84.4 - 5.2 %


Pilsner (2 Row) Ger7.711 kg91.89
Munich Malt453.6 g5.41
Acid Malt226.8 g2.7


NameAmountTimeUseFormAlpha %
Hallertau52.4 g60 minBoilPellet4.5
Hallertau56.7 g10 minBoilPellet4.5


German Ale/Kolsch (WLP029)White Labs75%18.33°C - 20.56°C
Nottingham (-)Danstar75%13.89°C - 21.11°C


Mash In66.67°C60 min