2row instead of pilsner for kolsch? - Page 2

**humann_brewing** · 08-28-2009, 10:28 PM

I had Alaskan Brewing companies summer kolsch and really enjoyed it especially since I thought i didn't really like the style. I like it enough to email them asking for more details than their site gives but haven't heard a pepe in a few weeks.

At any rate, they say that they use 2-row on their website.

Alaskan Brewing Company - Our Brew - Alaskan Summer Ale
Ingredients:
Alaskan Summer Ale is made from glacier-fed water and a generous blend of European and Pacific Northwest hop varieties and premium two-row and specialty malts. Our water originates in the 1,500 square-mile Juneau Ice Field and from the more than 90 inches of rainfall Juneau receives each year.

So maybe if we all join in and email them for the recipe, they will give in

Beerrific · 08-28-2009, 10:59 PM

Quote:

Originally Posted by bkov

you think i should try adding alittle sugar to the recipe to get in alittle more dry and crisp like pilsner?

No.

Mash low and use a quality Kolsch yeast, pitch the proper amount of yeast, and oxygenate well, that will get it dry.

-Dan- · 08-29-2009, 01:31 PM

I usually brew my Kolsch with almost 100% us 2-row as I always have 2-row on hand, but not always German Pilsner malt. There IS a difference, but it is still a great beer. Don't worry about it and just give it a shot.

**Saccharomyces** · 08-29-2009, 01:35 PM

I definitely think it will be different because the pils malt has a higher sulfur content and the Kolsch flavor largely comes from that sulfery background note like you find in a lager. It will still be good though. Maybe call it a blonde ale.

Beerrific · 08-29-2009, 05:08 PM

Quote:

Originally Posted by Saccharomyces

I definitely think it will be different because the pils malt has a higher sulfur content and the Kolsch flavor largely comes from that sulfery background note like you find in a lager. It will still be good though. Maybe call it a blonde ale.

I am pretty sure that sulfur notes comes primarily from the yeast. I could be wrong but I do not think the malt will contribute and sulfur-like tastes/aromas with the exception of DMS.

ArcaneXor · 08-30-2009, 07:35 PM

You'd be brewing a Blonde, not a Koelsch. But that doesn't mean it won't taste good.

Beerrific · 08-30-2009, 09:40 PM

Quote:

Originally Posted by ArcaneXor

You'd be brewing a Blonde, not a Koelsch. But that doesn't mean it won't taste good.

I disagree. IMO, a beer style is an end results and an end result only. If you can use US 2-row to make a beer that tastes like a Kolsch from Cologne, then it is a Kolsch.

(Obviously, there are legal obligations on what can be called a Kolsch, that is not what I am talking about here, just the style.)

flyangler18 · 08-30-2009, 09:53 PM

Quote:

Originally Posted by ArcaneXor

You'd be brewing a Blonde, not a Koelsch. But that doesn't mean it won't taste good.

The fact that he has chosen to use the Kölsch yeast is more important than the grain bill, IMO. According to the BJCP guidelines for 6C, ingredients listed are:

Quote:

German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149°F. Fermented at cool ale temperatures (59-65°F) and lagered for at least a month, although many Cologne brewers ferment at 70°F and lager for no more than two weeks.

nealf · 08-31-2009, 11:43 AM

As Beerrific said earlier, I brewed a Kolsch using only 2-row because it was all that I had on hand, no other reason that that. If I would have had any pils then I would have used that. Nevertheless, the beer turned out very nicely and I wouldn't hesitate to brew it again.

In my opinion the yeast pitch rate and fermentation temperatures are more important than whether you use pils or 2-row.

That said, if you are brewing this strictly for a competition then I would probably go with the pils.

**Budzu** · 08-31-2009, 01:43 PM

I brewed a kolsch not too long ago, and I mixed half and half US 2 row and pilsner malt. No specialty malts, just a touch of vienna malt along with the base. It won a first place in the First Coast Cup in FL, and a 3rd place BOS. The pilsner malt flavor was commented on by the judges.
I think the most important thing is to keep the fermentation temp low, no higher than 60, and that should help give you the most characteristic Kolsch flavor.
Now if you're using UK 2-row, it might be a bit more off the mark.

Cheers