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Old 01-26-2013, 02:16 AM   #1
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Default Kölschbier?

I picked up an extract kit of this Kölschbier.
Since I had an empty primary just sitting around. It's an Ale but it's supposed to have different Characteristics? Figured I'd brew it up.

Anyone have any feedback on this type of beer?


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Old 01-26-2013, 02:26 AM   #2
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Take a look at the BJCP guidelines for that style.


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Old 01-26-2013, 02:37 AM   #3
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Quote:
Originally Posted by osagedr View Post
Take a look at the BJCP guidelines for that style.
Looks like there is a ton on info. Thanks for the suggestion
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Old 01-26-2013, 03:22 AM   #4
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It's a great style, I've brewed it many times..Once I keg, I cold crash for a bit. It's a nice, crisp and light. I use a little wheat in my recipe. I was reading about a recipe that uses vienna. I think that's a little closer to the style.
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Old 01-26-2013, 03:54 AM   #5
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I brew a kolsch using German pilsner malt and a little white wheat. Ferment at 65 for 7 days then cold crash for at least 2 weeks.

It's a great beer and will appeal to almost everyone from bmc to craft drinkers. Very crisp and with a lot of similarity to a German pilsner.
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Old 01-26-2013, 04:22 AM   #6
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Nice,
I just got the kit for kicks while I was in the brew shop for DME for a yeast starter. Now I'm glad I did. Heard a lot of positive feedback. Now I'm getting excited.
My wife cringes every time I go there to get bottle caps or DME. I always end up with a bag of extras.
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Old 01-26-2013, 05:13 AM   #7
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I've got a Kolsch kit in my fermenter right now. Day 5 I believe. Can't wait to secondary in the 45° crawl space for about 3 weeks, should be good and tasty!
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Old 01-26-2013, 05:55 AM   #8
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Do you have temp control? For a Kolsch, it's hard to do without it. You're typically using yeasts that like to be kept cold and then lagering the beer for a while.

What yeast did they give you with the kit?
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Old 01-26-2013, 08:31 PM   #9
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It came with Ale yeast.
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Old 01-26-2013, 08:36 PM   #10
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It uses ale yeast but fermented lower than a typic ale and then lagered for a short time. Typically I will ferment a kolsch at 58-60F and then rest at about 68 for a day or two to clean up then lager at 32-34 for as long as I can stand it.


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