To Kolsch or not to Kolsch...

In October, my Kolsch took 2nd place in a competition- not too bad for a first entry. I decided to rework the recipe a bit and brewed it up at the end of January. First, I'm a White Labs guy... mostly because my LHBS sells it, then I harvest it... so I use WLP029. This yeast gets a little flack for its less than great flocculation. Well, for whatever reason, my beer is brilliant after 3 weeks. Also, it spent most of the time fermenting at about 64F.

The biggest change I made was subbing Pils malt for Northwest Pale malt (85% of grist or so)... and it's amazing! I actually like it better than the original. I'm wondering if anyone has tried this?

If you're interested in the recipe (very simple), I can post it. Let me know

Cheers!

Congrats! Pils malt is the way to go for Kolsch.

Post the recipe please!

I agree, go with pils malt for a traditional Kolsch. You are making a blonde ale with pale malt.

seyahmit said:

I agree, go with pils malt for a traditional Kolsch. You are making a blonde ale with pale malt.

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x2. It needs Pils malt.

MC

Definitely post the recipe. I love a good kolsch. I always add a bit of Munich to mine as per JZ.

Post your recipe, I would enjoy seeing it. I am brewing my favorite kolsch this weekend, I think it is the most true to style beer that I brew. It sure is not clear though. I too use 029 and think it is great for kolsch despite its problems. I use pils as the base with a little Munich and wheat.

I fear some may have misperceived my post... I DID NOT use Pils malt this time around, but rather NW Pale... and it is better

Here's the recipe:

Tall Blonde Ale
Kölsch
Type: All Grain Date: 06/17/2011
Batch Size (fermenter): 5.50 gal Brewer: Bright Spot Brewing
Boil Size: 7.34 gal Asst Brewer:
Boil Time: 60 min Equipment: Bright Spot (Small)
End of Boil Volume 6.24 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt (2 Row), Rahr (1.9 SRM) Grain 1 82.5 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 10.0 %
12.0 oz White Wheat Malt (2.4 SRM) Grain 3 7.5 %
30.00 g Mt. Hood [3.50 %] - Boil 60.0 min Hop 4 15.2 IBUs
19.00 g Tettnang [3.10 %] - Boil 60.0 min Hop 5 8.5 IBUs
21.00 g Tettnang [3.10 %] - Boil 10.0 min Hop 6 1.9 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 7 -
Beer Profile

Est Original Gravity: 1.046 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 5.0 %
Bitterness: 25.6 IBUs Calories: 154.5 kcal/12oz
Est Color: 4.2 SRM
Mash Profile

Mash Name: BRIGHT SPOT - Light to Medium Body Total Grain Weight: 10 lbs
Sparge Water: 5.54 gal Grain Temperature: 56.0 F
Sparge Temperature: 168.0 F Tun Temperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 3.25 gal of water at 163.2 F 150.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.74gal, 3.79gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.8
Pressure/Weight: 18.39 PSI Carbonation Used: Keg with 18.39 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Rahr makes a pale malt, and a 2-row. (Yes, I know pale malt is 2-row, tell Rahr).

Their 2-row is 1.8L. I have this malt and Weyermann pilsner malt (1.7L) and I can't tell the difference. I have tasted both and they're the same.

passedpawn said:

Rahr makes a pale malt, and a 2-row. (Yes, I know pale malt is 2-row, tell Rahr).

Their 2-row is 1.8L. I have this malt and Weyermann pilsner malt (1.7L) and I can't tell the difference. I have tasted both and they're the same.

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Exactly! Also... Pale malt tends to be a tad more "toasty," akin to a UK Pale, when compared to domestic 2-row. Isn't Rahr great?!?

It sure looks like a Kolsch recipe, Pale or not. I add a half pound of honey malt to mine, gives a nice additional layer of flavor. I also use Hallertau and Spalt. Your HBU's are much higher than mine and I have a late addition for more finishing. It looks like you are not using a secondary, just a 3 week ferment in primary. I have been using a one week primary and a three week secondary but have not had any luck with yeast clearing. I think that I will go to the three week primary and see if I get a little cleaner beer. I also ferment for about the first 48 hours at 68F and then drop to 65F or a little less.

passedpawn said:

Rahr makes a pale malt, and a 2-row. (Yes, I know pale malt is 2-row, tell Rahr).

Their 2-row is 1.8L. I have this malt and Weyermann pilsner malt (1.7L) and I can't tell the difference. I have tasted both and they're the same.

Click to expand...

I think they call one 'pale ALE malt', one just 2-row. They also have a pilsner malt, also pale 2-row.

badhabit said:

It sure looks like a Kolsch recipe, Pale or not. I add a half pound of honey malt to mine, gives a nice additional layer of flavor. I also use Hallertau and Spalt. Your HBU's are much higher than mine and I have a late addition for more finishing. It looks like you are not using a secondary, just a 3 week ferment in primary. I have been using a one week primary and a three week secondary but have not had any luck with yeast clearing. I think that I will go to the three week primary and see if I get a little cleaner beer. I also ferment for about the first 48 hours at 68F and then drop to 65F or a little less.

Click to expand...

This is the day after kegging, and only 2 weeks in primary... secondary, meh



I pitched at 64 an let it rip for about 4 days there, then let the temp rise to 68 for a D-rest over 4 days, crashed to about 45 for the last week, and kegged (shake method). It's truly delicious

BrightSpot said:

This is the day after kegging, and only 2 weeks in primary... secondary, meh

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=47284"/>

I pitched at 64 an let it rip for about 4 days there, then let the temp rise to 68 for a D-rest over 4 days, crashed to about 45 for the last week, and kegged (shake method). It's truly delicious

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Those at carb bubbles... woops!

Looks nice! Lots clearer than mine gets. Are you using anything other than Irish Moss? I for sure will try the D-rest. Put my yeast in the starter last night and will brew tomorrow!

badhabit said:

Looks nice! Lots clearer than mine gets. Are you using anything other than Irish Moss? I for sure will try the D-rest. Put my yeast in the starter last night and will brew tomorrow!

Click to expand...

Nope, just Irish moss and well controlled process