New Kolsch recipe review

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Clonefarmer

Clonefarmer

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I'm about to brew my first Kolsch recipe. Any suggestions? Should I use Ale or Lager pitching rates?

10 lb Pilsner
1.5 oz Hallertau (4.1% AA) at 60 min
.25 oz Hallertau (4.1% AA) at 15 min
Mash 149 for 90 minutes
Est. OG 1.050
IBU 25
Wyeast 2565 (Kolsch)
 
Looks good to me, although I might add a touch of vienna (10% aka 1 lb) to give it a bit more malty depth.

I would pitch between lager and ale assuming you are going to pitch and ferment in the high 50s to low 60s.

Enjoy.
 
Don't be stingy with the yeast. While technically an ale the Kolsch yeasts have a lot of lager characteristics. Resist any urge to add Vienna or Munich malt. A Kolsch is made with Pilsner malt. I am drinking a Kolsch right now. It's a wonderful style, enjoy.
 
Oldsock said:
Looks good to me, although I might add a touch of vienna (10% aka 1 lb) to give it a bit more malty depth.

I would pitch between lager and ale assuming you are going to pitch and ferment in the high 50s to low 60s.

Enjoy.
Click to expand...


I am thinking about a kolsch also...Why vienna over munich any reason?
 

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