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Old 08-26-2011, 02:53 AM   #1
jkatz419
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May 2011
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I just taped a keg of my first attempt at a Kolsch, and while it's a drinkable beer I'm a bit dissapointed that it tastes like Budweiser and is missing that slightly "grainy" Kolsch flavor. It's almost too clean and lacks any character. The only thing I can really pick out as a cause is the yeast. My LHBS was out of Kolsch yeast so I used trusty US-05. Here's the recipe:

Size: 6G (65% efficiency)
OG: 1.046
FG: 1.006
ABV: 5.2%
IBU: 27
Mash temp: 150 for 75 min, batch sparge to 6G

11.25 lb German Pilsner
0.75 lb Vienna Malt
2 oz Hallertauer Mittelfrueh 3.4% (60 min)
SafAle US-05 yeast (11g packet, no starter)

I fermented at 62 for 2 weeks and then racked to a Keg to cold condition and carbonate for 4 weeks before tapping. Any suggestions if I re-brew?

 
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Old 08-26-2011, 03:00 AM   #2
BigEd
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Nov 2004
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Use the Kolsch yeast. It's important. This is a very subtle beer and the yeast is a big part of the beer's profile. Also taste your beer again critically. I can't believe a brew made with all German pilsner malt is going to taste like an American mega lager with 60% domestic malt and 40% rice.

 
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Old 08-26-2011, 03:05 AM   #3
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I doubt it was the yeast's fault. Lots of people use US-05 for an alt and koelsch yeast substitute. Without getting into an argument about the "right" yeast to use for the style, there are differences between an alt yeast and a koelsch yeast, but they're more similar to each other than say, the Budvar lager strain.

US-05 will make a clean, crisp ale when fermented at low temperatures. Koelsches are clean, crisp ales. Without getting a "real" Koelsch strain, you're as close as you're gonna get.
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Old 08-26-2011, 10:37 AM   #4
zgoda
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Sep 2010
, Poland
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Quote:
Originally Posted by jkatz419 View Post
OG: 1.046
FG: 1.006
Here's the culprit. The FG is too low to give this beer expected flavor. My 1st kolsch was exactly the same (although fermented by WY2565 Kolsch yeast, so the problem is not your yeast), finished @ ~1.005.

I took the lesson and my next kolshes was mashed somewhat sweeter, targeting FG ~1.010. I'd suggest mashing bit higher (i do temperature step mashing so i cann't suggest any temperatures for single infusion mash).
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Old 08-26-2011, 02:22 PM   #5
elproducto
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It's still not a "Kolsch" without Kolsch yeast. You've basically made a cream ale, as you won't get the fruity notes from the US-05 yeast.

Get yourself some Wyeast 2565 and use Jamil's Kolsch recipe and you won't be disappointed, it's a great beer.

http://www.beerdujour.com/Recipes/Ja...milsKolsch.htm
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Old 08-26-2011, 02:23 PM   #6
permo
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Quote:
Originally Posted by elproducto View Post
It's still not a "Kolsch" without Kolsch yeast. You've basically made a cream ale, as you won't get the fruity notes from the US-05 yeast.

Get yourself some Wyeast 2565 and use Jamil's Kolsch recipe and you won't be disappointed, it's a great beer.

http://www.beerdujour.com/Recipes/Ja...milsKolsch.htm
+1 on Jamil's grain bill. I sub willamette and use WLP029 and it is some super beer.

 
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Old 08-26-2011, 02:34 PM   #7
solbes
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Gotta use the Kolsch yeast. I made an extract from 2565, fermented very low, and cold conditioned in the frige for a month. Tasted very much like some of the authentic Kolsch's I had over in Germany. I'm saddened that I only have 10 left, but I've got it returning to the lineup w/ partial mash.
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Old 08-26-2011, 02:41 PM   #8
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You made a blonde ale, not a Koelsch. Koelsch is a very subtle style of beer, and true Koelsch yeast is extremely finicky. But if you treat it right, it'll reward you with the most drinkable of beers!

 
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Old 08-26-2011, 02:42 PM   #9
elproducto
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Yeah, Jamil's Kolsch is unbelievably drinkable. After 4 weeks lagering, the beer just slides down your throat.
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Old 08-26-2011, 03:20 PM   #10
TopherM
 
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Quote:
unbelievably drinkable
That's a weird pairing of words to compliment a beer. Sounds more like a back-handed insult than a compliment. Like "I can't believe it was drinkable."

I'm going to tell my next waiter that my meal was "miraculously edible."
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