Style: Kölsch
All StylesStyle Profile
BU:GU
0.49
Hops
3.5 g/L
Mash pH
5.57
Style Guidelines BJCP 2021 Beer
OG 1.049
FG 1.011
IBU 24
ABV 5%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
% of Kölsch recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 1.12 g/L
Flavour 0.75 g/L
Aroma 0.75 g/L
Whirlpool 0.67 g/L
Dry Hop 1.36 g/L
Common Hops
- 21% Tettnang
- 19% Hallertau Mittelfrüh
- 14% Saaz
- 10% Hersbrucker
- 10% Taurus
- 8% Magnum
- 8% Perle
- 6% Hallertau
- 5% Hallertau Tradition
- 5% Select Spalt
% of Kölsch recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2018 0.33 g/L
2019 1.24 g/L
2020 1.43 g/L
2021 0.91 g/L
2022 2.5 g/L
2023 0.51 g/L
2024 1.43 g/L
dated Kölsch recipes with at least one dry-hop addition
Common Fermentables
- 19% Pilsner (2 Row) Ger
- 14% German - Pilsner
- 10% Vienna Malt
- 8% American - Pilsner
- 8% German - Vienna
- 7% Munich Malt
- 6% Cara-Pils/Dextrine
- 5% German - Acidulated Malt
- 5% Wheat Malt, Ger
- 5% Pilsner (Weyermann)
Colour = malt category · bar = % of recipes
Common Yeasts
- 17% Kolsch Yeast (2565) Wyeast Labs
- 15% German Ale/Kolsch (WLP029) White Labs
- 11% German Ale II (WLP003) White Labs
- 10% SafAle German Ale (K-97) Fermentis
- 6% Safale American (US-05) Fermentis
- 4% Dieter (G03) Imperial Yeast
- 3% Kolsch II (OYL-044) Omega
- 2% German Ale (1007) Wyeast Labs
- 1% SafAle English Ale (S-04) Fermentis
- 1% Nottingham Lallemand
% of Kölsch recipes using each strain
Mash Profile
- 69% Single Infusion
- 28% Step Mash
- 4% Decoction
% of Kölsch recipes with mash data
Typical Water Profile
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 13 ppm Na⁺
- 67 ppm Cl⁻
- 61 ppm SO₄²⁻
- 80 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.