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DrDirt · 01-12-2010, 09:43 PM

What temp do you guys mash your Kolsch recipes at?
10lbs global Kolsch malt and 9 lbs weymerann pils. (10 gal batch)

**Hammy71** · 01-12-2010, 10:22 PM

I used what one of the 'masters' on here uses....151

http://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/

DrDirt · 01-14-2010, 07:01 PM

bump. +ten characters

**pjj2ba** · 01-14-2010, 09:37 PM

148*F for me, but not before first doing a 20 min. step at 122*F and then follow the 148 with a 158 step before mashing out. It is very easy for me to do step mashes. YMMV

DrDirt · 01-14-2010, 10:12 PM

Thanks. I won't have any problems doing steps because I use HERMS but is it really necessary to do a protein rest at 122 considering the modified malt in my grain bill?

**Bulls Beers** · 01-15-2010, 12:51 AM

I like BierMunchers Krisper Kolsch recipe and he suggests 153 for a single infusion mash. I've made it many times and it always comes out great.

OLDBREW · 01-15-2010, 01:11 AM

Kolsch shouldn't be mashed over 150*F You want a fermentable wort with a fairly dry finish. 146-148*F like you would mash a helles.

oceanselv · 01-15-2010, 01:14 AM

I mashed at 153. Can't comment on the taste as I am bottling this weekend

hal2814 · 01-15-2010, 01:42 PM

150F here doing a single infusion with Weyermann Pils.

**pjj2ba** · 01-15-2010, 02:39 PM

Quote:

Originally Posted by DrDirt

Thanks. I won't have any problems doing steps because I use HERMS but is it really necessary to do a protein rest at 122 considering the modified malt in my grain bill?

No it is not neccessary, but that doesn't mean it is automatically bad. I do a protein rest for all of my beers with a large amount of pilsner malt. I find I get a litle boost in body. It may not be much, but for me it is enough to continue doing them. I actually brewed some German Pilsners last year that had too much body. Great for Helles, Marzen, Bock, or Kolsch.