1st attempt at a AG Kolsch recipe

[solbes]

Looks pretty good, my mouth is watering a little bit. Strange that it came out a tad darker like that. Did you use the Global Kolsch malt? And split it with Pils or straight up Global Kolsch?

Hopefully the yeast flavors come through. Very clean up front and then you get a little vinous flavor that is just a tad fruity. A very unique yeast that is unlike anything else I've tasted. I greatly prefer it to a straight up Pilsner lager as it's more interesting.

 

[dhuggett]

She' clearing up nicely now.

BTW, I picked up a tube of White Labs WLP029. Does anyone have preference between it and Wyeast 2565?

 

[dhuggett]

I am now wondering.... Should I be measuring mash pH at the mash temp or should it be measured at closer to room temp?

I am planning a second Kolsch for tomorrow using Weyermann Bohemian Pilsner malt (of which I just purchased a sack of) and acid malt if necessary.

 

[dhuggett]

Here is my second attempt...
Lagered for 7 weeks. Beautiful light color and it could not be clearer. Nice dry finish. I believe I did prefer the flavor of the Mittlefrueh in the previous batch to the Tettnanger this time around, but this is a much finer example of the style in my opinion!


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[dhuggett]

Oops! Forgot the photo...


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[Rockn_M]

Oops! Forgot the photo...View attachment 188490


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Looks tasty!

 

[solbes]

Looks really nice! My third batch used Tett for a 25 min addition. I did not like it as much as the Hersbrucker flavor additions that were in all other batches. I do like Tettnanger in a few other styles though (Alts being one of them).

Batch #5 is lagered, kegged, and ready to drink. But I have to clear out my chocolate porter keg first. Life is such a chore!