Kolsch is a great style to homebrew because it’s fermented at ale temperatures. This clean and crisp style can be brewed to be as refreshing as a lager in a fraction of the time. Using high quality Pilsner malt, Noble hops, and Kolsch yeast, a crowd pleasing light beer is achievable for any level of homebrewer.
The current Beer Judge Certification Program style guidelines correctly indicate that this is rare in authentic Kölsch. A small portion of wheat malt is OK; the same as adding Vienna malt. Wheat can add a gentle bready note to the beer and can improve head retention. Overall, try to keep it simple.
Kölsch is best served fresh and around cellar temperature. If you can serve your Kölsch in a tall, narrow, straight-sided glass, it will also make a difference in your perception of the beer. The all-grain version of this recipe uses a small amount of Vienna malt.
Since Kölsch is a “hybrid,” you want some light esterification, but not so much that it overwhelms the flavor profile. This is accomplished through a cooler-than-usual (if using an ale strain) or warmer-than-usual (if using a lager strain) fermentation.