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Old 04-05-2011, 01:52 PM   #1
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Default Kolsch Recipe ???

I’m looking at brewing a California Common and a Kolsch this weekend and needed some help with the Kolsch.

Here is what I’m looking at doing.

7.5lbs – Pilsner Malt
3lbs – Red Wheat
Mash @ 154 for 60min

.75oz Chinook – 60min (thinking about .5oz would drop the IBU to 26)
.5oz Tettnanger – 15min
.5oz Tettnanger - 5min

Wyeast 2565 Kolsch w/ 1liter starter
Ferment @ 62

OG: 1.053
SRM: 4
IBU: 36

Any suggestions? Thanks

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Old 04-05-2011, 02:08 PM   #2
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How "to style" do you want to be? Wheat malt is at most a small <10% addition to Kolsch. You are also a bit over on OG, IBUs, and finishing hops, but I did something similar last fall and really enjoyed it. I’d probably use something smoother than Chinook for bittering, if you want to go high AA% I’d use Magnum or Warrior. I'd also drop the mash temp a few degrees to make sure the beer dries out.

Good luck.

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Old 04-05-2011, 04:16 PM   #3
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I love kölsch. The recipe I have brewed in the past is 7 lbs Bo pils, 1 lbs carafoam, 1 lbs wheat. However, I am convinced 100% bo pils is the way to go. There is really no reason to include wheat for head retention with pils malt.

Your recipe is on the very hoppy side for a kölsch. It's not a bad thing if that's how you prefer your beer. But, a kölsch should be (at least in the traditional sense) all about the malt and the yeast profile. I use 1 oz of spaltz at 60 and 1 at 15. Keep in mind that has been described as too hop forward in competitions I have entered.

Solid choice on the yeast and ferm temp. You could easily take that strain into the 50s if you'd like.

Lastly, I'd suggest lowering your mash temperature. I used a decoction mash, but an infusion at 150 should be preferable to 154.

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Old 04-05-2011, 08:18 PM   #4
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I agree with Dang. 36 IBU is really high for Kolsch, but it's your beer. I wouldn't use a bittering hop variety for Kolsch either, I have a Kolsch clearing now that I used Magnum to bitter and it seemed really harsh the last time I tasted it (I'm hoping that will go away with time).

Also, I haven't used the Wyeast Kolsch before, but the White Labs Kolsch is a total pain to deal with. It takes forever to clear and I really don't want to take up my lagering fridge with an ale. I'm pretty sure I will use US-05 from now on to make Kolsch unless it turns out really fruity. Maybe the Wyeast is more flocculent.

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Old 04-05-2011, 08:42 PM   #5
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I always use wyeast and get absolute clarity (I could read a book through the filled glass). So give wyeast a try before switching to us05...I think you will end with something more along the lines of a blonde ale or a pseudo pilsner with us05.

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Old 04-05-2011, 08:48 PM   #6
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Ok, i'm going to throw out the wheat.

9lbs Pilsner
.5lb Munich

1oz Tettnanger - 60min
.5oz Hallertau - 15
.5oz Hallertau - 5
IBU around 22

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Old 04-05-2011, 08:54 PM   #7
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Quote:
Originally Posted by Dang View Post
I always use wyeast and get absolute clarity (I could read a book through the filled glass). So give wyeast a try before switching to us05...I think you will end with something more along the lines of a blonde ale or a pseudo pilsner with us05.
How long do you have to let it rest? Do you cold crash?

I might give the Wyeast a try, although I'm really not crazy about yeasty flavors (and don't notice them in Gaffel Kolsch) so if the US-05 gives me a clean blonde ale with pilsner base and a noble hop aroma that might be close enough the Kolsch for my taste.
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Old 04-05-2011, 08:56 PM   #8
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I'd add a little bit of Munich or Vienna malt to add some melanoidins. Kolsch was traditionally decocted.

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Old 04-05-2011, 08:58 PM   #9
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Quote:
Originally Posted by bmcmahan View Post
Ok, i'm going to throw out the wheat.

9lbs Pilsner
.5lb Munich

1oz Tettnanger - 60min
.5oz Hallertau - 15
.5oz Hallertau - 5
IBU around 22
Sounds fantastic, be carefull with your %AA values. It looks like you're using beercalculus (which is a fantastic tool in my opinion), and you will need to adjust the alpha acid values to those of your hops. If you are using your LHBS maybe call them in advance to check the AA numbers. Most online retailers list them.
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Old 04-05-2011, 09:04 PM   #10
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I usually lager for a few months, but I can't help but pull a taste or so and it's pretty clear after a month from the day it goes into the fermenter. Of course it was in the keg in the chest freezer at the time so it was basically cold crashed and layered for about a week. You could always add a few whirlfloc tabs and cut on any wheat as well.

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