if i brew a kolsch with 2row instead of pilsner.....will there a big noticble taste difference? if so, how much? im asking if i decide to buy 2row in bulk then use that for when i brew the kolsch(would still use kolsch yeast though_
you think i should try adding alittle sugar to the recipe to get in alittle more dry and crisp like pilsner?
I definitely think it will be different because the pils malt has a higher sulfur content and the Kolsch flavor largely comes from that sulfery background note like you find in a lager. It will still be good though. Maybe call it a blonde ale.
You'd be brewing a Blonde, not a Koelsch. But that doesn't mean it won't taste good.
You'd be brewing a Blonde, not a Koelsch. But that doesn't mean it won't taste good.
German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149°F. Fermented at cool ale temperatures (59-65°F) and lagered for at least a month, although many Cologne brewers ferment at 70°F and lager for no more than two weeks.
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