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Old 03-28-2012, 09:56 PM   #1
SkiNuke
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Default Will this be a Kolsch?

My girlfriend likes light beers, as such I am attempting to make a Kolsch. Below is the recipe I have come up with.

Quote:
Batch size: 5.5 gal
Boil volume: 7.3 gal
OG: 1.047
FG: 1.012 [brew program I use doesn't account for different yeast attenuation]
Bitterness (IBU): 22.5
Color (SRM): 3.5
ABV: 4.6%

[Grains]
Pilsener (German) 7.500lb Grain 83.3%
Wheat (German) 1.000lb Grain 11.1%
Munich (German) 0.500lb Grain 5.6%

[Hops]
Magnum 0.40oz 12.0% AA Pellet @ 60 min, 17.2 IBU
Hallertauer 0.75oz 3.2% AA Pellet @ 20 min, 5.2 IBU

[Yeast]
German Ale yeast 2 step starter (250 ml, 1 L starter) [washed yeast, not sure on amount or viability both probably pretty low]
A couple things: First, I can't make up my mind if I want the munich in there or if I should just replace it with more pilsener. Also, I want to use wyeast German Ale yeast since I have some jars of it in my fridge, but after reading it sounds like I should go with a more specific Kolsch yeast.

Thoughts?
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Old 03-28-2012, 10:13 PM   #2
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Your grain bill is exactly the same as mine. The exception is I just use 1 hop addition and I use WLP029.

The German ale 1007 will make a kolsch, but I feel it's better suited for a alt. If you can get the kolsch strain from white labs. I feel it's superior to the wyeast strain IMO.

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Old 03-29-2012, 02:04 AM   #3
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Unless you are doing a decoction, I'd leave in the Munich to give a very faint touch of richness to the Pilsner. The 20min addition isn't necessary, but at .75oz its not going to hurt anything. Looks solid. Just make sure you keep the primary fermentation in the appropriate range for the yeast, and I bet your girl will love it.

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Old 03-29-2012, 02:55 AM   #4
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I just finished a Kolsch with wlp029. Definitely worth it. Fermented for 14 days at 62, then lagered at 30 for 3 weeks. Then kegged/carbed. Came out money. Super clean with a hint of that white wine/grape flavor. Made a 1000 ml starter.

I'd do a 90 minute boil if you are using pilsner malt. I only used wheat and pilsner grains.

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Old 03-29-2012, 08:46 PM   #5
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Thanks for the input. I think I am going to try the German Ale yeast from wyeast and see what happens. I heard somewhere that if I ferment this at 70-74 I will get fruity characteristics, would this be a bad idea for a Kolsch? Otherwise I was going to ferment at 58.

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Old 03-29-2012, 11:22 PM   #6
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Well, Kolsch is supposed to be real clean, when I was describing the flavor on mine, it's very subtle. I'd advise you to go on the lower end. Not sure if 58 is too low, but I wouldn't go higher than low 60s for sure.

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Old 03-30-2012, 04:50 PM   #7
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I did my Alt with that yeast at 58 as well which was why I was thinking that temp, German Ale yeast says its good from 55-68 i think.

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Old 03-30-2012, 06:34 PM   #8
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I'd seriously consider WY 2565 or WLP 029 if you really want a Kolsch. Ferment the 2565 at 58, rack to secondary and lager at 37 for 4 weeks. The WLP 029 needs to ferment warmer.

Global Kolsch malt is good stuff too if you can find it (I ordred from Northern Brewer). I had half my malt bill as Kolsch malt, the other half German pilsner. The kolsch malt definitely darkens it some, but adds some grainy sweetness that I thought was quite tasty.

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