Kolsch with non kolsch yeast...

So I set out to brew a Kolsch.. Sort of.

I'm using Coopers Ale yeast and fermenting on the low side (165ish) I added a touch of wheat and a pound of sugar to dry things out a bit. here's the recipe... Any thoughts?

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Coopers Kolsch
Brewer: John T. Waldorf
Style: Kolsch
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.82 gal
Estimated OG: 1.044 SG
Estimated Color: 5.0 SRM
Estimated IBU: 22.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.58 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 28.99 %
3.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 21.74 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 2.90 %
2.00 oz Celeia [2.89 %] (60 min) Hops 10.2 IBU
2.00 oz Celeia [2.89 %] (30 min) Hops 7.8 IBU
1.00 oz Celeia [2.89 %] (15 min) Hops 2.5 IBU
1.00 oz Celeia [4.50 %] (5 min) Hops 1.6 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.80 %
2 Pkgs Cooper Ale (Coopers #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 16.25 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 20.31 qt of water at 161.4 F 150.0 F

Looks like it'll make some tasty beer. I'm not sure where I'd classify it, but I would never consider that to be a Kölsch. Its the wrong malt, wrong hops, wrong yeast, and the people of cologne would consider the addition of sugar offensive.

BierHerr said:

Looks like it'll make some tasty beer. But I would never consider that to be a Kölsch.

Click to expand...

I don't consider it to be a kolsch either... I was just looking for a light easy session beer with what I had laying around (didn't know I was brewing when I got up this morning)

Yeah not a kolsch in any way. It's a blond or a pale ale...

Well, in that case, brew on! This sounds like a very drinkable beer. I think you'll be pleased.

Before I begin, I think this will be a very refreshing, flavorful beer.

I do, however, want to bring something to your mind as food for thought.

You said you added sugar to "dry things out a bit". This is true. Non-malt adjuncts will reduce body and, being totally fermentable, will tend to enhance the beer finishing dry.

At the same time you've got 20%+ of your grist listed as Crystal malt. Crystal malt is used to enhance body and mouthfeel, and in amounts greater than 10-15% can risk making the beer cloyingly dextrinous. Crystal malt should be added when you want to increase body, not reduce it.

In other words, these two things are mutually exclusive and self-defeating.

You dig?

Still and all, I think it'll be yummy. Please let us know how it turns out, for I've never used that hops variety before.

Cheers!

Bob

Bob said:

Before I begin, I think this will be a very refreshing, flavorful beer.

I do, however, want to bring something to your mind as food for thought.

You said you added sugar to "dry things out a bit". This is true. Non-malt adjuncts will reduce body and, being totally fermentable, will tend to enhance the beer finishing dry.

At the same time you've got 20%+ of your grist listed as Crystal malt. Crystal malt is used to enhance body and mouthfeel, and in amounts greater than 10-15% can risk making the beer cloyingly dextrinous. Crystal malt should be added when you want to increase body, not reduce it.

In other words, these two things are mutually exclusive and self-defeating.

You dig?

Still and all, I think it'll be yummy. Please let us know how it turns out, for I've never used that hops variety before.

Cheers!

Bob

Click to expand...

I dig Bob, that's why I added the Sugar, like I said... this is a stuff I have laying around brew. This is the first time I've used the hops. Someone gave them to me, and after a quick google, I thought they might work well. It was said that they have sort of a "lemon zest" note to them. We'll see.