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Old 04-30-2012, 11:49 PM   #11
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Originally Posted by seatbelt123

Did you brew this? I'm planning on doing a Kolsch and I'd like to hear how this turned out. Thanks!
I did, but it's sitting in a keg waiting to be carbed. Not sure if any good yet.
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Old 05-12-2012, 08:00 PM   #12
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I'm doing this batch agaon, but I'm trying czech saaz throughout.

I can't believe there hasn't been more posts on this recipe.

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Old 06-01-2012, 04:06 PM   #13
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Subscribed. Sounds like the Kolsch to make.

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Old 06-07-2012, 02:27 PM   #14
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Just took this one to a homebrew club meeting. Got 4th out of 10. Here's the thing it was only force carbed for 14 days, so not sure it's still not too young for a kolsch. I've been taking sample tastes for about 5 days now and the sulfur taste people seem to worry about with this yeast is there but has gone down from day one to now. Regardless this recipe is a winner. I enjoy this beer quite a bit.

p.s. I single infused at 152

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Old 06-19-2012, 04:56 PM   #15
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What is the gravity supposed to be after the first 14 days of fermentation? Will it drop down to the estimated 1010 after the 28 lager process? Reason I ask is because I took at gravity reading last night at day 14 and got 1020 @_@

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Old 06-21-2012, 03:35 AM   #16
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Probably should be down to 1.010 by 14 days. I checked mine at 9 days and it was there by then. Maybe you could rouse your yeast, but I'm think 1.020 is probably your terminal gravity. Never hurts to wait another week tho.

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Old 06-21-2012, 10:19 PM   #17
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I would wait another week and then check your gravity. You should be around 1.008.

I just brewed this batch again today using all saaz. I tastes my previous all saaz kolsch and loved it! Make sure to do a step mash.

Has anyone else tried this with all saaz?

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Old 07-03-2012, 08:35 PM   #18
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Old 06-18-2013, 08:22 AM   #19
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This took a bit to clear in the keezer but it is the best tasting hot weather beer I have ever tasted.

It's absolutely a delicious beer.

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Old 06-19-2013, 06:08 PM   #20
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This is my go to beer.

I have made it 6 times now and it is a real winner.

I follow the recipe with the following edits -
2 # wheat
.5 flaked barley
.25 acid malt

I use Tettanger hops and second addition of Saaz to keep the IBU at 21.

I use RO water with 4 grams of calcium chlroide added.

The local craft brewery uses WLP029 exclusively, so they are always gracious to give me some slurry.
I start that yeast/wort at 62-63 then by day2- usually I am up to 66 then by day 3 68 and day 4-5, I am D resting at 70-71.
I will leave it at 70 for about another 9-10 days, 2 weeks in primary, then crash the primary to 2 days then rack it to a keg with gelatin in the bottom.

When the main fermentation starts slowing down, usually 36-48 hours, start ramping up, dont be afraid about off flavors, etc.

I scored 40 and took 1st out of 23 beers in division 6 with this recipe and process.

Good luck and thanks to the OP for this great recipe.
Kevin

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