Kolsch Recipe ??? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Kolsch Recipe ???
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 04-05-2011, 01:52 PM   #1
bmcmahan
Recipes 
 
May 2010
Greenville, SC
Posts: 25


I’m looking at brewing a California Common and a Kolsch this weekend and needed some help with the Kolsch.

Here is what I’m looking at doing.

7.5lbs – Pilsner Malt
3lbs – Red Wheat
Mash @ 154 for 60min

.75oz Chinook – 60min (thinking about .5oz would drop the IBU to 26)
.5oz Tettnanger – 15min
.5oz Tettnanger - 5min

Wyeast 2565 Kolsch w/ 1liter starter
Ferment @ 62

OG: 1.053
SRM: 4
IBU: 36

Any suggestions? Thanks



 
Reply With Quote
Old 04-05-2011, 02:08 PM   #2
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,230
Liked 252 Times on 167 Posts


How "to style" do you want to be? Wheat malt is at most a small <10% addition to Kolsch. You are also a bit over on OG, IBUs, and finishing hops, but I did something similar last fall and really enjoyed it. I’d probably use something smoother than Chinook for bittering, if you want to go high AA% I’d use Magnum or Warrior. I'd also drop the mash temp a few degrees to make sure the beer dries out.

Good luck.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 04-05-2011, 04:16 PM   #3
Dang
Recipes 
 
Nov 2010
Roch, New York
Posts: 76

I love kölsch. The recipe I have brewed in the past is 7 lbs Bo pils, 1 lbs carafoam, 1 lbs wheat. However, I am convinced 100% bo pils is the way to go. There is really no reason to include wheat for head retention with pils malt.

Your recipe is on the very hoppy side for a kölsch. It's not a bad thing if that's how you prefer your beer. But, a kölsch should be (at least in the traditional sense) all about the malt and the yeast profile. I use 1 oz of spaltz at 60 and 1 at 15. Keep in mind that has been described as too hop forward in competitions I have entered.

Solid choice on the yeast and ferm temp. You could easily take that strain into the 50s if you'd like.

Lastly, I'd suggest lowering your mash temperature. I used a decoction mash, but an infusion at 150 should be preferable to 154.

 
Reply With Quote
Old 04-05-2011, 08:18 PM   #4
Pivovar_Koucky
Recipes 
 
Feb 2010
Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts


I agree with Dang. 36 IBU is really high for Kolsch, but it's your beer. I wouldn't use a bittering hop variety for Kolsch either, I have a Kolsch clearing now that I used Magnum to bitter and it seemed really harsh the last time I tasted it (I'm hoping that will go away with time).

Also, I haven't used the Wyeast Kolsch before, but the White Labs Kolsch is a total pain to deal with. It takes forever to clear and I really don't want to take up my lagering fridge with an ale. I'm pretty sure I will use US-05 from now on to make Kolsch unless it turns out really fruity. Maybe the Wyeast is more flocculent.

 
Reply With Quote
Old 04-05-2011, 08:42 PM   #5
Dang
Recipes 
 
Nov 2010
Roch, New York
Posts: 76

I always use wyeast and get absolute clarity (I could read a book through the filled glass). So give wyeast a try before switching to us05...I think you will end with something more along the lines of a blonde ale or a pseudo pilsner with us05.

 
Reply With Quote
Old 04-05-2011, 08:48 PM   #6
bmcmahan
Recipes 
 
May 2010
Greenville, SC
Posts: 25

Ok, i'm going to throw out the wheat.

9lbs Pilsner
.5lb Munich

1oz Tettnanger - 60min
.5oz Hallertau - 15
.5oz Hallertau - 5
IBU around 22

 
Reply With Quote
Old 04-05-2011, 08:54 PM   #7
Pivovar_Koucky
Recipes 
 
Feb 2010
Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts


Quote:
Originally Posted by Dang View Post
I always use wyeast and get absolute clarity (I could read a book through the filled glass). So give wyeast a try before switching to us05...I think you will end with something more along the lines of a blonde ale or a pseudo pilsner with us05.
How long do you have to let it rest? Do you cold crash?

I might give the Wyeast a try, although I'm really not crazy about yeasty flavors (and don't notice them in Gaffel Kolsch) so if the US-05 gives me a clean blonde ale with pilsner base and a noble hop aroma that might be close enough the Kolsch for my taste.

 
Reply With Quote
Old 04-05-2011, 08:56 PM   #8
JonK331
Recipes 
 
Nov 2009
Fremont, CA
Posts: 2,098
Liked 32 Times on 32 Posts


I'd add a little bit of Munich or Vienna malt to add some melanoidins. Kolsch was traditionally decocted.

 
Reply With Quote
Old 04-05-2011, 08:58 PM   #9
Pivovar_Koucky
Recipes 
 
Feb 2010
Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts


Quote:
Originally Posted by bmcmahan View Post
Ok, i'm going to throw out the wheat.

9lbs Pilsner
.5lb Munich

1oz Tettnanger - 60min
.5oz Hallertau - 15
.5oz Hallertau - 5
IBU around 22
Sounds fantastic, be carefull with your %AA values. It looks like you're using beercalculus (which is a fantastic tool in my opinion), and you will need to adjust the alpha acid values to those of your hops. If you are using your LHBS maybe call them in advance to check the AA numbers. Most online retailers list them.

 
Reply With Quote
Old 04-05-2011, 09:04 PM   #10
Dang
Recipes 
 
Nov 2010
Roch, New York
Posts: 76

I usually lager for a few months, but I can't help but pull a taste or so and it's pretty clear after a month from the day it goes into the fermenter. Of course it was in the keg in the chest freezer at the time so it was basically cold crashed and layered for about a week. You could always add a few whirlfloc tabs and cut on any wheat as well.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Kolsch recipe BrewMoreBeers Recipes/Ingredients 5 01-18-2011 03:34 PM
Kolsch recipe? pashley Recipes/Ingredients 5 07-08-2010 11:48 PM
New Kolsch recipe review Clonefarmer Recipes/Ingredients 4 12-09-2009 02:19 PM
Kolsch PM Recipe NCastle Recipes/Ingredients 3 01-04-2008 04:29 AM
kolsch recipe Lou Recipes/Ingredients 0 02-21-2006 03:42 AM


Forum Jump