Clean Ale, German, Top Picks

Kölsch Ale

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For fans of: lagered ales and those funny tube-shaped glasses.

More flocculent than most Kölsch strains, making it easier to serve up clear beer fast. Kölsch can also be used as a house yeast for a wide range of beer styles.

WLP029 Altbier Clean Malt-forward WY1007 lalbrew koln G03 dieter
Recommended pitch sizes are based on our standard pitch rates. Contact us if you're not sure how much yeast to order!
Key Characteristics
Attenuation

72–78%

Temperature

15–22°C (59–72°F)

Diastatic

Non-diastatic

Fermentation Rate

Medium Fermentation Rate

Suitable Beer Types

Kölsch, Blond Ale, Pale American Ale

Flocculation

Medium Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Non-phenolic

Biotransformation

Low Biotransformation

Flavour Profile

Red Apple, Clean, Malt-forward

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.