Kölsch recipe feedback

**kuphish** · 02-17-2009, 09:59 PM

I'm going to brew a Kölsch and would like some feedback on the recipe that I've put together. If I've left any crucial information out, please let me know and I'll add it.

Batch Size: 5 gal.
Boil Volume: 2.43 gal.

2 lbs. Pilsen Light DME (Boil for 60 mins)
3 lbs. Pilsen Light DME (Boil for 5 mins)
.5 lb. CaraPils (Steep for 30 mins @ 155-160F)
.25 lb. Caramel/Crystal 10L (Steep for 30 mins @ 155-160F)
.5 oz. Perle 8% (60 minutes)
.25 oz. Perle 8% (40 minutes)
1 oz. Hallertauer 4.8% (5 minutes)
1 Kölsch Yeast (Wyeast 2565)

BeerSmith provides the following statistics for the recipe.

OG Est.: 1.044
FG Est.: 1.011
Est. Color: 3.7
IBUs: 25.0

Any questions, comments or feedback would be much appreciated!

Stef1966 · 02-17-2009, 10:03 PM

I usually enjoy a good amount of roasted barley in mine, but it's just a non valid home made recipe.

babalu87 · 02-17-2009, 10:17 PM

Drop
.5 lb. CaraPils (Steep for 30 mins @ 155-160F)
.25 lb. Caramel/Crystal 10L (Steep for 30 mins @ 155-160F)

Add some Wheat extract to 10% of total

ArcaneXor · 02-17-2009, 10:49 PM

I'd drop the Caramel and the 5-min hop addition (use Hallertau for your flavor addition instead). Adjust your OG up to 12 Plato/1.048. I wouldn't add any significant amounts of wheat malt and just a handful of Carapils for maximum authenticity.

That said, I have spiced up a Koelsch with some leftover amber DME before (which has some Crystal malt and Carapils in it), and it tasted pretty good.

BigEd · 02-17-2009, 11:06 PM

I agree with AX for the most part. Eliminate the crystal (Kolsch should be fairly dry) and drop or cut back on the late hop addition. While I use a touch of carapils in an all-grain Kolsch I don't think you need to worry about it in an extract beer. Perhaps cutting it back to 1/4 would be good. As for wheat, it is strictly an optional not a required ingredient in a Kolsch. Overall I think you're off to a good start.

**kuphish** · 02-17-2009, 11:51 PM

Quote:

Originally Posted by ArcaneXor

I'd drop the Caramel and the 5-min hop addition (use Hallertau for your flavor addition instead).

So would you put in the Hallertau at 15 minutes or so?

**Bulls Beers** · 02-18-2009, 01:02 AM

I just brewed a Kolsch this past weekend and used,
1oz Hallertau at 60 min
.25oz Saaz at 15 and 5 min

I've used this Hop schedule many times and it has come out great.

**thataintchicken** · 02-19-2009, 10:06 PM

Everything above is worth remembering. great advice.

My Kolsch uses .75 Hallertau and .50 Saaz. saving the saaz for 15 minutes and 5 minute aroma boils.
My favorite yeast for this style was the Wyeast Kolsch II yeast - it was a VSS from last year. The standard Wyeast Kolsch yeast is incredible.

I really hope the Kolsch II comes out again this year... that yeast really made the beer special.

**kuphish** · 02-19-2009, 11:27 PM

Thanks for all the feedback - it's much appreciated. Any other feedback or advice is welcome before next Saturday the 28th, which is when I plan on brewing this beer. I will let you know how it goes and how it tastes after 6 weeks or so.