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-   -   Kölschbier? (http://www.homebrewtalk.com/f14/koelschbier-384633/)

tone_s 01-26-2013 01:16 AM

Kölschbier?
 
I picked up an extract kit of this Kölschbier.
Since I had an empty primary just sitting around. It's an Ale but it's supposed to have different Characteristics? Figured I'd brew it up.

Anyone have any feedback on this type of beer?

osagedr 01-26-2013 01:26 AM

Take a look at the BJCP guidelines for that style.

tone_s 01-26-2013 01:37 AM

Quote:

Originally Posted by osagedr (Post 4827537)
Take a look at the BJCP guidelines for that style.

Looks like there is a ton on info. Thanks for the suggestion

Bulls Beers 01-26-2013 02:22 AM

It's a great style, I've brewed it many times..Once I keg, I cold crash for a bit. It's a nice, crisp and light. I use a little wheat in my recipe. I was reading about a recipe that uses vienna. I think that's a little closer to the style.

mammothkraken 01-26-2013 02:54 AM

I brew a kolsch using German pilsner malt and a little white wheat. Ferment at 65 for 7 days then cold crash for at least 2 weeks.

It's a great beer and will appeal to almost everyone from bmc to craft drinkers. Very crisp and with a lot of similarity to a German pilsner.

tone_s 01-26-2013 03:22 AM

Nice,
I just got the kit for kicks while I was in the brew shop for DME for a yeast starter. Now I'm glad I did. Heard a lot of positive feedback. Now I'm getting excited.
My wife cringes every time I go there to get bottle caps or DME. I always end up with a bag of extras.

Upthewazzu 01-26-2013 04:13 AM

I've got a Kolsch kit in my fermenter right now. Day 5 I believe. Can't wait to secondary in the 45° crawl space for about 3 weeks, should be good and tasty!

bwarbiany 01-26-2013 04:55 AM

Do you have temp control? For a Kolsch, it's hard to do without it. You're typically using yeasts that like to be kept cold and then lagering the beer for a while.

What yeast did they give you with the kit?

tone_s 01-26-2013 07:31 PM

It came with Ale yeast.

watersr 01-26-2013 07:36 PM

It uses ale yeast but fermented lower than a typic ale and then lagered for a short time. Typically I will ferment a kolsch at 58-60F and then rest at about 68 for a day or two to clean up then lager at 32-34 for as long as I can stand it.


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