paint_it_black

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HopheadNJ

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This is a must brew! In the keg two weeks after brew day and absolutely delicious. This is a real crowd pleaser, everybody loved it at a BBQ on Sat. Now I finally understand the "subtle fruitiness" of Kölsch...I can't get enough and I'm a serious hophead! A+++

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BraveSirRobin

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I just bottled this yesterday and I think it's going to turn out fantastic. I can't wait to try the finished product.

redbenn

Recipes 

Not yet into AG, but thinking about doing a partial mash of this.

How does this look:
3.3# Briess Pilsen Light DME
2.5# Pilsner (2 Row) Ger
2.5# Wheat Malt


1 oz Perle 8.1% AA for 60 minutes
1/2 oz. Hallertauer Mittelfrueh 3% AA for 15 min.
1/2 oz. Hallertauer Mittelfrueh 3% AA for 5 mi.
(what they have at the LBHS)
Wyeast Kolsch (2565)

Beer Calculus shows
Original Gravity
1.052
(1.046 to 1.054)
Final Gravity
1.013
(1.011 to 1.014)
Color
3° SRM / 6° EBC

33.5 IBU

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Flic

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Did you cold crash? If so, for how long? I just finished racking to secondary and set my freezer to 40 degrees. I also bottle so I don't want to keep it cold too long. This tasted fantastic out of the primary. Tastes similar to the new SA Noble Pils....

BraveSirRobin

Recipes 

I didn't really. I don't have access to a controlled environment in order to crash cool anything. I kept it in the primary for 14 days at about 62-63 then I transferred to the secondary and left it in there for 14 days at about 53-55. I'll probably end up bottle conditioning them about three weeks before drinking. Ideally I'd have liked to crash cooled, but I've found people who've had success with this yeast using similar methods as I did.

jmilton1987

Recipes 

ok so I made this last monday and i am raking it today and have some questions. first here is the recipe that I used:
7# RAHR Plisner Malt
2.5# White Wheat Malt

1oz Perle @60
.5oz US Tet @15
.5oz US Tet @5

Pitched on a yeast cake of Wyeast 2565 from a BdG

I ended up not having as rigorus of a boil as BS thought I would and ended with ~6 gal of 1.040 beer then after fermenting since last Monday I took a grav reading and it is at 1.006 which I would assume as done. When I tried the grave reading tho it had a twang to it like a miller lite from tap or an old high life. I know why should I even know what that tastes like but I am in college in mke and it is the cheap bar swill. Will this go away with time/cold conditioning? Also I was drinking a Genesee Cream Ale at the time just before trying the grav sample could this have anything to do with that twang? Thanks for the help.

steinsato

Recipes 

I don't have access to to White Labs Yeast without mail ordering so I am going to sub it out with the Wyeast Kolsch. Probably not a big difference but the fermentation range for Wyeast is much much larger 56F to 70F rather than 65F to 69F. I suppose I'll keep it on the high end to get the "fruity" flavors out of the yeast. This will also be my first attempt at an all grain. I'll let you all know how it turns out as it comes along. My swmbo loves Kolsch so I'm crossing my fingers on this one. Hopefully I won't screw it up too bad.

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grahamfw

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I made this recipe recently with my new Barley Crusher and GlobalMalt Kolsch malt. It was fantastic! Other than that, did everything by the book. I highly recommend trying the recipe with the kolsch malt (I got it from Brewmasters Warehouse).

Graham

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Primary: Belgian IPA, Belgian Wit
Kegged: Scotch Ale, Pumpkin Ale, Belgian IPA, Belgian Wit

SevenFields

Recipes 

Can someone post an extract version of this recipe? Please

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