Kolsch mash temp
- Thread starter DrDirt
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I used what one of the 'masters' on here uses....151
https://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/
https://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/
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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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.
oceanselv
Well-Known Member
I mashed at 153. Can't comment on the taste as I am bottling this weekend
hal2814
Well-Known Member
150F here doing a single infusion with Weyermann Pils.
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.
