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Old 03-12-2011, 12:21 AM   #1
Tiber_Brew
It's about the beer.
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Apr 2010
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Recipe Type: All Grain   
Yeast: Split - WLP029 & WY2565   
Yeast Starter: 1600mL   
Additional Yeast or Yeast Starter: See below   
Batch Size (Gallons): 11   
Original Gravity: 1.048   
Final Gravity: 1.010   
IBU: 25   
Boiling Time (Minutes): 90   
Color: 4 SRM   
Primary Fermentation (# of Days & Temp): 62-64F for 10 days   
Secondary Fermentation (# of Days & Temp): 43F for 3 weeks   
Tasting Notes: See below   

Of course, perfect is relative to preference. This recipe has done well in competition as well as with BMC drinkers, advanced brewers, and connoisseurs alike.

This is for an 11 gallon batch, using 85-90% efficiency. Adjust for your efficiency and batch size if necessary.

Grain:
14 lb German Pils malt
1 lb white wheat malt
1 lb German Munich malt (light)

**(NOTE: Text in Red is updated information 07-12-2015)

Option 1: (This is the method I used with floor malted undermodified Pils malt):
Step Mash:
Strike @ 131F, ramp to 149F over 25 minutes.
Hold at 149F for 30 mins.
Ramp to 152F for 15 mins.
Ramp to 155F for 30 minutes.
Slowly ramp to (and mash out at) 168F for 10 minutes.

Using fully modified Pils malt:

Strike at 140F and hold for 20 minutes
Step up to 152F for 30 minutes
Step up to 158F for 10 minutes
Mash out at 168F for 10 minutes


Fly sparge with 170F water. Acidify sparge water to prevent sparge runoff from exceeding 5.8 pH.

Option 2:
Infusion Mash:
Single infusion at 151-152 is recommended. Mash out at 168-170F for 10 mins.

Boil:
90 minute boil. Scrape off hot break before boil begins (as you're lautering). Add first hop addition at the 60 minute mark.

.75 oz. Hallertau 3.9%aa 60 min
1 oz. Saaz 5.5%aa 60 min
.5 oz. Hallertau 30 min
.5 oz. Saaz 30 min
Irish moss 15 min

Whirlpool and chill to 65F. Important: try to keep the fermentation temperature around the low 60's F! I've had the best results at 62F.

I split into two carboys, one with White Labs 029 Ger Ale/Kolsch and other with Wyeast 2565 Kolsch. Both turned out great. The WY version fermented a bit cleaner, but that's not necessarily favorable if you prefer more German Ale character in your Kölsch. Also, the WY strain took a few more weeks to clear up (flocculate) than the WL strain, so plan accordingly.


Partial mash option: (thanks, toastermm)

Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
Efficiency: 70%

Fermentables:
4.76 lb Pilsner Liquid Extract

Partial mash with:
2 lb Pilsner grain (2 row)
0.5 lb white wheat malt
0.25 lb German Munich malt (light)

Boil:
90 minute boil. Scrape off hot break before boil begins. Add first hop addition at the 60 minute mark.

0.5 oz. Hallertau 3.9%aa 60 min
0.5 oz. Saaz 5.5%aa 60 min
0.25 oz. Hallertau 30 min
0.25 oz. Saaz 30 min
0.25 tsp Irish moss 15 min

1 Pkgs Wyeast Kolsh Yeast #2565

Steep crushed grains 45-60 minutes before boil at ~145-150 degrees in steeping bag.

Some Pics:









Appearance:

Golden, brilliantly clear with white head about 3/4" thick that diminishes slowly, with lacing that lasts.


Aroma:

Predominantly malty, but some noble hop aroma is also present. Very slight yeast character detected in the nose, which is pleasant.


Flavor:

Very well balanced. Adequate malt presence, complimented with noble hop flavor and aroma. Crisp, somewhat dry finish preceded by some yeast character. Very clean, drinkable, and appropriate alcohol content.

I've had good Kölsch beers from Germany, and this stands right there with them. Local enthusiasts and brew club members agree.

Cheers,
TB


Some additional feedback:

Quote:
Originally Posted by bknifefight View Post
Tiber, thanks for the recipe. I just won first place in Wootown Brewer's competition "Barley Legal 2" for light hybrid ale with this recipe!
Quote:
Originally Posted by Powers View Post
Tiber, I had to check back in and give you a kudos on this excellent brew! I brewed the first batch for the Kegs for the Cure cancer benefit, and it was a hit. There were six other home brewers at the event, and this was the easy crowd favorite. After a couple weeks of lagering, this beer was super clear. I followed your directions on scraping off hot break and did some other clarifying work (vorlauf, lagering). Very fine beer. Thanks for the recipe--I was damn glad I bought enough ingredients for a second batch after the event!
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

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Old 03-12-2011, 12:38 AM   #2
dmbRedGetta
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Nov 2008
Louisville, KY
Posts: 147
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How would you do this as an extract?

 
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Old 03-12-2011, 03:28 AM   #3
Tiber_Brew
It's about the beer.
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Apr 2010
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Honestly, I'm not entirely sure, bud. I've only done one extract brew, and that was 7 years ago!

Hopefully someone will chime in and help convert this recipe to extract.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 03-12-2011, 04:09 AM   #4
dmbRedGetta
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Nov 2008
Louisville, KY
Posts: 147
Liked 3 Times on 3 Posts


Since my wife and my friends all prefer light beer, this sounds like both a good summer session beer and (hopefully) a gateway beer for them. Thanks for posting!

 
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Old 03-12-2011, 07:20 AM   #5
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
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This beer is a big hit amongst many different beer drinkers, and certainly is a sessionable beer. If you brew it, let me know how it works out for you!

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 03-15-2011, 12:38 PM   #6
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
Liked 208 Times on 146 Posts


Anyone with good brewing software want to convert this to extract please?

Thanks!
TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 03-15-2011, 01:06 PM   #7
michaeltrego
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Sep 2009
Amherst, NH
Posts: 391
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TB - looks great! I have a batch of Kolsch in the primary, and used a fairly similar recipe and process. This will be my first time cold crashing before bottling, and I'm worried about having enough yeast left for bottle conditioning. Did you bottle or keg?

 
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Old 03-15-2011, 02:17 PM   #8
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
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Quote:
Originally Posted by michaeltrego View Post
TB - looks great! I have a batch of Kolsch in the primary, and used a fairly similar recipe and process. This will be my first time cold crashing before bottling, and I'm worried about having enough yeast left for bottle conditioning. Did you bottle or keg?
I kegged mine and force carbonated. In the past, I haven't had problems with carbonating in bottles after a cold crash. I would think you'd be fine. Hope it turns out!

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 03-21-2011, 02:25 PM   #9
toastermm
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Jun 2008
The Northern Rockies
Posts: 152
Liked 1 Times on 1 Posts


I clicked the "convert to partial mash" button in Beer smith, after halving the recipe to 5.5 gallons, here is what it spit out:

Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
Efficiency: 70%

Fermentables:
4.76 lb Pilsner Liquid Extract
Partial mash with:
2 lb Pilsner grain (2 row)
0.5 lb white wheat malt
0.25 lb German Munich malt (light)

Boil:
90 minute boil. Scrape off hot break before boil begins (as you're lautering). Add first hop addition at the 60 minute mark.

0.5 oz. Hallertau 3.9%aa 60 min
0.5 oz. Saaz 5.5%aa 60 min
0.25 oz. Hallertau 30 min
0.25 oz. Saaz 30 min
0.25 tsp Irish moss 15 min

1 Pkgs Wyeast Kolsh Yeast #2565

Steep crushed grains 45-60 minutes before boil at ~145-150 degrees in steeping bag.


Good luck!
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Bottled: Quad, Cherry Dubbel, Sour Brown, Flanders Red, 12-12-12 Wee Heavy.

 
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Old 03-21-2011, 02:46 PM   #10
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
Liked 208 Times on 146 Posts


Thanks a bunch, bro! I'll edit the OP to add this option.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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