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Old 01-08-2008, 10:25 AM   #1
MikeFlynn74
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Default Peach Kolsch

Im looking to make a Kolsch for the SWMBO in the summer. I was thinking since she loves Pyramids Apricot Ale- that a Peach Kolsch would be something shed like. The goal is a 6% abv kolsch with good peach flavor undertone thats not over powering like Pyramids Apricot.

I was thinking
Batch size 5gal
9lbs either Pils or 2row
1lb wheat malt
1lb Vienna malt or Carapils

Hops:

1.5 oz Hallertau for 60 minutes
1 oz Saaz (3.5% aa) for 30 minutes
1 oz Saaz (3.5% aa) for 5 minutes

Saflager S-23
1 tsp irish moss - added at cool down
1 can Oregon Peach Puree added to the secondary


Ive got 3.5 months to get this together and cannot load beersmith right now.


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Old 01-08-2008, 05:20 PM   #2
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You only want about 5% of wheat and 5% of munich, but i would think the vienna would work ok.

I like the saaz but only do a 60 min bittering and to the tune of 21 or 22 IBUs.

This way will get you a traditional kolsch that you can add the peach too.

I have a kolsch fermenting away right now as I type. My second make of this recipe and i can imagine the added peach to it. I think you may have a good beer.


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Old 01-08-2008, 05:37 PM   #3
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hrrmm

10lb Pale/Pils
.5 Wheat
.5 Munich
?
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Old 01-08-2008, 05:43 PM   #4
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The most important ingredient for a Kolsch is authentic liquid yeast from Cologne, Germany, without it one cannot truly make Kolsch.
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Old 01-08-2008, 05:45 PM   #5
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Iordz

Damn I was just gonna grow some in the back yard..... but now.

?
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Old 01-08-2008, 05:50 PM   #6
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Use whatever you can get your hands on, it's just that the yeast does make a difference with this style.
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Old 01-08-2008, 05:52 PM   #7
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I do understand that-

Just like the Parmasagne cheese I get thats made in Kansas....
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Old 01-08-2008, 05:57 PM   #8
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Quote:
Originally Posted by MikeFlynn74
I do understand that-

Just like the Parmasagne cheese I get thats made in Kansas....
Lol
I think the recipe looks solid.
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Old 01-08-2008, 06:05 PM   #9
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Quote:
Originally Posted by MikeFlynn74
hrrmm

10lb Pale/Pils
.5 Wheat
.5 Munich
?

looks more like it.

and for sure use pilsner malt.

what do you plan to do for the peach. as i said i am interested.
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Old 01-08-2008, 06:11 PM   #10
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1 can Oregon Peach Puree added to the secondary


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