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Old 06-19-2009, 03:12 PM   #1
BADS197
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Jul 2008
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I'm "creating" a kolsch recipe with beersmith. If I keep within the Kolsch guidelines I'll have:


5 gallon batch
-9lbs base malt (2-row)
-.25lb flaked wheat (for body/head)

I'm adding saaz hops at 60 and 30 minute. (just because i like them)



Thats it!

Is there anything missing from this recipe? I mean seriously I would think there's more to it than just a base malt.

If I add anything else, the color or SG changes and it goes "out of style".


 
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Old 06-19-2009, 03:19 PM   #2
macabra11
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I would ditch the wheat. I know BJCP says it is OK to have a small amount in a Kölsch, but there is not one brewery in Cologne that uses wheat. I would sub in some quality german munich for the wheat (1/4 to 1/2 lb or so) and call it good. Also, just use noble hops and get a good quality Kölsch yeast (Wyeast 2565 is better than WLP IMO). Also, if you can, try to really focus on the water profile. If you research water profiles of Kölsch beer, you will see that Cologne Germany has some unique attributes that you could replicate.
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Old 06-19-2009, 03:24 PM   #3
HenryHill
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I use a recipe that was given a gold award. I was instructed that by using only German pilsener malt, and Wyeast 2565, you will make an excellent kolsch style beer. Mash for at least 60 minutes if not longer at 149*. Ferment from high 50's to low 60's with this yeast, then lager (cold condition) as you would with a lager. You will need a huge starter, I make a 4l starter for 11 gallons.

It is said that only one or a few breweries in Koln (Cologne) use any wheat at all. The German pils, by itself, will give an adequate head.

It is said to boil for 90 minutes to alleviate DMS precursors, with pils malt.
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Old 06-19-2009, 03:30 PM   #4

That's about it. I just brewed a Kolsch last weekend and since I hadn't brewed one in quite awhile, I read up on it a bit. Jamil Zainasheff had a good article on Kolsch in the May/Jun 2009 issue of BYO. Here's one of his recipes. Mine was very similiar to yours except I used Munich where you're using wheat. In the BYO article he give two recipe examples, one with wheat malt and one with Munich. He stated that wheat malt isn't really used in any true Kolsch beers brewed in Cologne. More info here.

 
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Old 06-19-2009, 04:10 PM   #5
BADS197
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Thanks.

I just assumed a recipe had to have more than one grain in it.

I'll drop the wheat and give it a whirl.

jake

 
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Old 06-19-2009, 04:26 PM   #6
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Kolsch recipes are really simple. The yeast and fermentation are what make it a true kolsch.

 
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Old 06-20-2009, 12:01 PM   #7
BigEd
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Quote:
Originally Posted by BADS197 View Post

I just assumed a recipe had to have more than one grain in it.

jake
Not true. As to wheat in a Kolsch if you do use any it should be malted wheat not wheat flakes. As has been stated wheat is not a required ingredient in the beer. I generally use a small addition, 3-5%, just to get a whiter shade in the foam. Have fun, I think Kolsch is a great style to homebrew.

 
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