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Old 02-08-2012, 01:37 PM   #1
Brulosopher
 
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In October, my Kolsch took 2nd place in a competition- not too bad for a first entry. I decided to rework the recipe a bit and brewed it up at the end of January. First, I'm a White Labs guy... mostly because my LHBS sells it, then I harvest it... so I use WLP029. This yeast gets a little flack for its less than great flocculation. Well, for whatever reason, my beer is brilliant after 3 weeks. Also, it spent most of the time fermenting at about 64F.

The biggest change I made was subbing Pils malt for Northwest Pale malt (85% of grist or so)... and it's amazing! I actually like it better than the original. I'm wondering if anyone has tried this?

If you're interested in the recipe (very simple), I can post it. Let me know

Cheers!
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Old 02-08-2012, 01:45 PM   #2
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Congrats! Pils malt is the way to go for Kolsch.

Post the recipe please!

 
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Old 02-08-2012, 02:29 PM   #3
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I agree, go with pils malt for a traditional Kolsch. You are making a blonde ale with pale malt.

 
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Old 02-08-2012, 03:40 PM   #4
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Quote:
Originally Posted by seyahmit View Post
I agree, go with pils malt for a traditional Kolsch. You are making a blonde ale with pale malt.
x2. It needs Pils malt.

MC
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Old 02-08-2012, 06:57 PM   #5
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Definitely post the recipe. I love a good kolsch. I always add a bit of Munich to mine as per JZ.
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Old 02-08-2012, 08:07 PM   #6
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Post your recipe, I would enjoy seeing it. I am brewing my favorite kolsch this weekend, I think it is the most true to style beer that I brew. It sure is not clear though. I too use 029 and think it is great for kolsch despite its problems. I use pils as the base with a little Munich and wheat.

 
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Old 02-09-2012, 03:45 AM   #7
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I fear some may have misperceived my post... I DID NOT use Pils malt this time around, but rather NW Pale... and it is better

Here's the recipe:

Tall Blonde Ale
Kölsch
Type: All Grain Date: 06/17/2011
Batch Size (fermenter): 5.50 gal Brewer: Bright Spot Brewing
Boil Size: 7.34 gal Asst Brewer:
Boil Time: 60 min Equipment: Bright Spot (Small)
End of Boil Volume 6.24 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt (2 Row), Rahr (1.9 SRM) Grain 1 82.5 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 10.0 %
12.0 oz White Wheat Malt (2.4 SRM) Grain 3 7.5 %
30.00 g Mt. Hood [3.50 %] - Boil 60.0 min Hop 4 15.2 IBUs
19.00 g Tettnang [3.10 %] - Boil 60.0 min Hop 5 8.5 IBUs
21.00 g Tettnang [3.10 %] - Boil 10.0 min Hop 6 1.9 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 7 -
Beer Profile

Est Original Gravity: 1.046 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 5.0 %
Bitterness: 25.6 IBUs Calories: 154.5 kcal/12oz
Est Color: 4.2 SRM
Mash Profile

Mash Name: BRIGHT SPOT - Light to Medium Body Total Grain Weight: 10 lbs
Sparge Water: 5.54 gal Grain Temperature: 56.0 F
Sparge Temperature: 168.0 F Tun Temperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 3.25 gal of water at 163.2 F 150.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.74gal, 3.79gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.8
Pressure/Weight: 18.39 PSI Carbonation Used: Keg with 18.39 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
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Old 02-09-2012, 03:57 AM   #8
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Rahr makes a pale malt, and a 2-row. (Yes, I know pale malt is 2-row, tell Rahr).

Their 2-row is 1.8L. I have this malt and Weyermann pilsner malt (1.7L) and I can't tell the difference. I have tasted both and they're the same.
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Old 02-09-2012, 04:02 AM   #9
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Quote:
Originally Posted by passedpawn
Rahr makes a pale malt, and a 2-row. (Yes, I know pale malt is 2-row, tell Rahr).

Their 2-row is 1.8L. I have this malt and Weyermann pilsner malt (1.7L) and I can't tell the difference. I have tasted both and they're the same.
Exactly! Also... Pale malt tends to be a tad more "toasty," akin to a UK Pale, when compared to domestic 2-row. Isn't Rahr great?!?
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Brulosophy is a place to experiment with home brews. If you've had a crazy idea or wondered how something worked please visit us at Brulosophy.com!

List of exBEERiments

How To Easily Harvest Clean Yeast from Starters

Make Good Lager in Less Time!

Marshall "Brulosopher" Schott

 
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Old 02-09-2012, 04:19 PM   #10
badhabit
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It sure looks like a Kolsch recipe, Pale or not. I add a half pound of honey malt to mine, gives a nice additional layer of flavor. I also use Hallertau and Spalt. Your HBU's are much higher than mine and I have a late addition for more finishing. It looks like you are not using a secondary, just a 3 week ferment in primary. I have been using a one week primary and a three week secondary but have not had any luck with yeast clearing. I think that I will go to the three week primary and see if I get a little cleaner beer. I also ferment for about the first 48 hours at 68F and then drop to 65F or a little less.

 
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