Authentic Kolsch Protocol and Technique

[Bowtiebrewery]

1 oz Tradition FWH
1 oz Tradition at 30 minutes.

Here's what you said before^^

Are you using Pellet Hops? If so you will still end up with about 33 IBU's
If you are using Whole hops, you will be at about 30 IBU's...

I'd double check which formula you are using in Beersmith... I use Promash so maybe there is some discrepancy that I am not aware of.

In response to your question regarding lagering temps...

The garage is just fine for that so long as you have even temperatures for about 3 weeks and longer... The main thing is to be sure that you are consistent in your aging temperature.

If you are looking for a Kolsch that is authentic, you should try to stay away from making it taste like a Pilsner, but again its all up to you... personally I think you will be fine either way.

 

[permo]

Here's what you said before^^

Are you using Pellet Hops? If so you will still end up with about 33 IBU's
If you are using Whole hops, you will be at about 30 IBU's...

I'd double check which formula you are using in Beersmith... I use Promash so maybe there is some discrepancy that I am not aware of.

In response to your question regarding lagering temps...

The garage is just fine for that so long as you have even temperatures for about 3 weeks and longer... The main thing is to be sure that you are consistent in your aging temperature.

If you are looking for a Kolsch that is authentic, you should try to stay away from making it taste like a Pilsner, but again its all up to you... personally I think you will be fine either way.

That is what i came up with FWH numbers as well. It was somebody else who said I would get 40 out of it.

I am also leaning towards the colder lagering temperature. I would assume that a longer colder period would help with a clearer and smoother beer

 

[pjj2ba]

I have hard water and besides treating my water to lower the carbonates, using a FWH addition helps to smooth out the bitterness. If I don't take these steps, then my bitterness is quite harsh. I FWH my Kolsch. Having recently been to Cologne, I can say that mine is certainly within the range I tasted there

 

[permo]

I just pitched the yeast. It went well. I went with a 90 minute boil because I had to add another half gallon of boiling water to get to temp. I think a 90 gallon boil may help me get some of that authentic german flavor I am after and maybe just a hint of caramelization in the wort. I decided to go with a first wort hop and late hop additions. I am going for a kolsch style with some pilsen qualities. I think the mild hop flavor and aroma will be quite nice, a little maltiness from the vienna and the bitterness is on the high end for the style..should balance the high for the style ABV nicely. Thanks for all the help and I will keep you all posted.

7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
1.00 oz Tradition [5.80 %] (90 min) (First Wort Hop) Hops 22.9 IBU
0.50 oz Tradition [5.80 %] (10 min) Hops 3.5 IBU
0.50 oz Tradition [5.80 %] (5 min) Hops 1.9 IBU



Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 28.3 IBU Calories: 229 cal/pint
Est Color: 4.0 SRM


Mash Profile

Total Grain Weight: 10.00 lb
Sparge Water: 5.15 gal
Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Hold at 148 for 60 minutes
dual 2.57 batch sparge

 

[permo]

Man I wish I had a picture...last time I brewed a kolsch it was in a bucket...I went glass this time with a 1" blow off tube. what a cruddy, messy fermentation. The good news is that I pitched a nice starter and it took off like a banchee!

This is going to be a great beer.

 

[BrianTheBrewer]

good luck permo