Brewing Kolsch

daveooph131 · 03-29-2009, 05:28 PM

I am wanting to brew a Kolsch. Everything thus far I've done has been from a kit, but I would like to step out from that.

Can you help me piece together a recipe.

What kind of yeast reccomendation / hops / extract / I would also like to try to steep some grains.

Yankeehillbrewer · 03-29-2009, 06:16 PM

Yeast-Wyeast 2565 Kolsch
Lightest LME/DME you can get
Maybe steep some Vienna or Munich, not sure if that will keep it in style
Hops-Saaz,Hallerteau,Fuggles to name a few

Ferment it fairly cool 60-65, and cold store it for about 4 weeks after bottling if you can.

Here's my AG version..

8lbs 2 row, Mash at 149 for 60 mins
.5 oz Chinook for 60
.5 oz Chinook for 30
1 oz Saaz for 5
Pitch Wyeast 2565

This is a little out of style in the hops department, but it comes across nice and mellow. OG is usually around 1.044.

Hope this helps

daveooph131 · 03-29-2009, 07:08 PM

what would be the result if I fermented a little warmer around 70?

nallanrex · 03-29-2009, 07:15 PM

It won't be as clean tasting.

**mmb** · 03-29-2009, 07:15 PM

More ester profile. Kolsch should be very clean something almost like a lager.

daveooph131 · 03-29-2009, 07:26 PM

The ester profile makes it a little "fruiter" right?

**HenryHill** · 03-29-2009, 07:30 PM

The whole point of a kolsch is to ferment very cold, using specific kolsch yeast. If you can't control ferm temps to the 50's, don't make a kolsch.

daveooph131 · 03-29-2009, 07:35 PM

I've got a fridge I can use, but there is no temp control on it. By turning the unit down I can get the fridge to around 50-55 f, but that could fluxuate as I keep it in the garage....would 55 be suitable for a kolsch?

**HenryHill** · 03-29-2009, 07:52 PM

Wyeast Laboratories. KÃ¶lschâ„¢ 2565

You need a dedicated temp controller like a Ranco or Johnson.

woodenbuick · 03-29-2009, 09:57 PM

I make a Kolsche with:
10 lbs German Pils and
1/2 lb Munich Malt. Mash at 150 for 90 minutes.
Sparge and boid for 90 minutes.
.75 oz Spalts hops at 60 minutes.
Pitch yeast at 68 and ferment 10 days at 68. Wyeast 2565 No starter.
Drop down to 36 for 5 days before kegging.

OG 1.040 FG 1.012