You had me at Kölsch. You kept me at dry-hopped!
Our friends at Imperial Yeast custom-built this recipe for Chop & Brew fans to brew ahead of or on Big Brew Day 2022.
We decided to throw tradition out the window with this one and combine our love for a delicate and crisp Kölsch with our NW hop loving roots. Below you will find a traditional Kölsch recipe that takes a wild turn at the end of fermentation with the addition of two ounces of Amarillo hops. It’s our experience that the combination of the G03 Deiter yeast’s delicate ester profile and crisp finish will play nicely with the big orange and orange peel flavors created by the dry hop addition. If you are looking to change this recipe up, consider fermenting with G02 Kaiser for a cleaner, crisper and zingy-er finish. You could also consider a more floral or spicy hop for the dry-hop addition such as another does of Hallertau Mittlefruh or Spalter Select.
Get your ingredients ready to brew it for Big Brew Day. Or… Brew it now to have on tap for Big Brew Day and brew it again that day so friends can taste the beer at the same time they see how it’s brewed.
Before you brew, sure to watch our video interview with Imperial Yeast on Pro Tips to Fermenting Dry-Hopped Kölsch!
Also see Imperial Yeast’s Big Brew Day recipe for Fool’s Spring Saison.
Dry-Hopped Kölsch
Size: 5 gallons
Target OG: 12.2ºP (1.048)
Target FG: 2.5ºP (1.010)
Target ABV: 5.0%
Target IBU: 21
Grain Bill
- 6 lbs Pilsner Malt
- 2.0 lbs Malted White Wheat
- 1.5 lbs Vienna Malt
- 0.3 lbs Acidulated Malt
Hops
- 1.5 oz Saaz (3.5%AA) @ 60 minutes
- 1.0 oz Hallertau Mittlefruh (2.5%AA) @ 10 minutes
- 2.0 oz Amarillo (9%AA) @ Day 4, or just a bit before fermentation completes.
Water
- A few grams of Gypsum and CaCl per 5 gallons should work well for most water.
Mash
- 148ºF (60 minutes)
Yeast / Fermentation
- G03 Dieter. Pitch at 62ºF and let rise to 64ºF.