Kolsch beer in a stange glass. Crisp, light and flavored to please the senses.
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Peach Kolsch Style Ale

All grain recipe for Kolsch style ale conditioned with peaches. 
Batch size: 6.5 gallons | Brewhouse efficiency: 70% | OG: 1.054 | FG: 1.014 | IBUs: 24.22 | ABV: 5.36%
Author: CraftBeering


  • 10 lbs German Pilsner Malt
  • 1/2 lb Munich Light Malt
  • 1 1/2 lbs White Wheat Malt
  • 1.5 oz Strisselspalt at 60 min
  • 1 oz Strisselspalt at 10 min
  • Kolsch yeast (best to use a yeast starter)
  • 8 lbs peaches cleaned, peeled, cut, then frozen


  • Perform a single-step infusion mash at 147°F. 
    Use a thinner mash (approximately 3.75 gallons) to avoid over sparging and adjust the sparge water accordingly. Minimal splashing, avoid mash agitation.
  • Boil for 60 minutes, following the hops schedule.
  • Chill the wort to 65°F and pitch the yeast. 
    Place in a 60°F fermentation chamber for 7 days. 
  • After 7 days rack the beer into secondary, add the frozen peaches and age at 45-50°F for 21 days. 
    After 21 days remove the peaches, rack the beer and keg or bottle. If bottling, add priming sugar accordingly.