This batch will be very similar to my recent Spring Kolsch 3. It was delicious, and brewing all extract was so refreshingly fast and easy.

I’ll be trying a few small changes that I thought might improve the beer

• 24 IBU for ~20% less bitterness
• Slightly warmer ferment temp
• Reverse osmosis water
• Slightly higher OG

Another spring, another Kolsch. This is one of my favorite seasonal brewing traditions.

This time around I’m going to try a 100% extract version of this beer. For my last few brew days, I’ve done one all grain batch, and one extract. I can basically finish the extract beer while the mash is going for the all grain one.

It’s very time efficient. Brew two beers, but only really have to clean once.

This might be the simplest recipe I’ve ever made. Just light pils DME and some Hallertau hops.

More Kolsch!

I wouldn’t normally brew two nearly identical beers so close together, but I was really enjoying the last batch of kolsch when it kicked. Seeing how it’s still officially spring for a few more weeks, bring on “Spring Kolsch” round two.

For this batch I’m going to try a some of the changes I wanted to experiment with last time: Lower alcohol, and a hop bill of 100% Hallertau Mittelfrüh

This recipe is pushing the limits of what the BJCP would consider a kolsch. Compared to the traditional styles guides, this beer is a bit too light on alcohol, and a bit too heavy with the hops.

I’m not planning to send this to any competitions though. I just want to brew the ideal interpretation of koslch for my tastes.

I’ve been homebrewing for nearly 10 years, but in that time I’ve only made one German beer, my recent Berliner Weisse. This neglect of the German styles needs to be rectified!

I love kolsch, and I’ve been happy to see it gaining a small but significant popularity in the US in the last decade. I think the only reason I haven’t made one is just that I’ve been distracted making lots of English bitters/milds and Belgain wits to satisfy my low bitterness session beer needs. The time for Kolsch has arrived.

When making a new style for the first time, I like to go with a trusted recipe. This beer is very close to The Mad Fermentationist’s Fall Kolsch. His example is on the bitter end for this style, but I think that will be to my liking.

Since it’s the end of March, not early September, I’ll call my version “Spring Kolsch”