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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Kolsch mash temp
View Poll Results: What temp for Kolsch mash?
147 1 3.33%
148 7 23.33%
149 6 20.00%
150 8 26.67%
151 4 13.33%
152 4 13.33%
Voters: 30. You may not vote on this poll

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Old 01-12-2010, 10:43 PM   #1
DrDirt
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Default Kolsch mash temp

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

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Old 01-12-2010, 11:22 PM   #2
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I used what one of the 'masters' on here uses....151

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

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Old 01-14-2010, 08:01 PM   #3
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bump. +ten characters

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Old 01-14-2010, 10:37 PM   #4
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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

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Old 01-14-2010, 11:12 PM   #5
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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?

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Old 01-15-2010, 01:51 AM   #6
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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.

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Old 01-15-2010, 02:11 AM   #7
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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.

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Old 01-15-2010, 02:14 AM   #8
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I mashed at 153. Can't comment on the taste as I am bottling this weekend

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Old 01-15-2010, 02:42 PM   #9
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150F here doing a single infusion with Weyermann Pils.

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Old 01-15-2010, 03:39 PM   #10
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Quote:
Originally Posted by DrDirt View Post
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.
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