Kölsch Bee Cave Brewery Kölsch

[midfielder5]

IIRC, I have seen two extract versions on this thread and a PM version just a few responses above ^^^

Can someone post an extract version of this recipe? Please

 

[Clayton]

I know this is an old post but I can’t believe none of you commented on the babes drinking beer? it’s a damn shame when a man post smiling woman drinking homemade beer and no one says , Damn nice SWMBO, or dang I like the blond , or I my case hey you got the tall chicks number? Yeah the one in the middle that drinks fast I like that in a woman

BTW ED thanks for a great brew. I am brewing up a Party-Gyle where I will have one mash and the first 5gal of wort with make a Belgian Strong Golden Ale and the next 10gal with be used to make a Kölsch allot like this one. here here and cheers I will let you know how it goes.

The chicks dig Edwort's Kolsch.
SWMBO on left thinks its the best homebrew yet. 5.5 gallons lasted 3 days.

 

[EdWort]

Chick dig my brew.

Yeah baby! Great pic! Thanks.

 

[redbenn]

So after enjoying the PM version this weekend, I went to get some from the keg to find nothing but CO2 coming out of the tap. Opened the kegerator, and there was about 2.5" of Kolsch sitting on the bottom... not sure what happened to the keg, but not good... the other 2 kegs did not leak like the Kolsch... it was great while it lasted

 

[DZzero15]

Damn fine brew. I did this partial grain for simplicity sake and it was top notch! It takes me back to Cologne where I had way too much Kolsch one night. What do you think about adding flaked corn to this recipe? What would this do to the beer? I'm just starting to experiment with recipes and would love some advice. You see, I'm already planning to brew this again I like it so much!

Cheers,



(Edwort--speaking of experimenting with recipes, have any recipes for a good roggenbier? I like your recipes--they all seem very well balanced. Something that a lot of hopheads like myself forget is so important from time to time.)

 

[paint_it_black]

So I brewed this one up awhile ago. Gave it plenty of time to bottle condition, and I've left a few in the back of the fridge for a few weeks for a sort of post-bottling lagering, since I don't heave means of lagering my beer in the carboy. Here are my findings.

Beautifully carbonated, though it doesn't pour with much head, nor does it retain what little head it had at the start. Amazingly crystal clear. I'm blown away, really, at how clear it is. On to the taste.
I have never had a Koelsch(-style) beer before, so I have no real comparison... But I'm finding there to be an overly sweet-malty taste to it -- pretty much the same taste you get when you sip the sweet, unfermented wort prior to yeast pitching. Is it supposed to taste like this, or did something go wrong? I hit my original and final gravities, so it can't be that there is residual sugar that didn't get converted to alcohol...
Is this characteristic of this style, or did I not something right in my process? (Perhaps lagering properly?)

 

[Clayton]

Brewed this today!!
I brewed Parti-Gyle where I had one mash and the first 6gal of wort made the Belgian Strong Golden Ale and the next 10gal made the Kölsch
Thats a large sparge

I tweaked the grain bill just a bit
added more wheat for the Kölsch
so it was
31 lbs of pils malt
5.5 lbs of wheat malt
1 lbs Munich malt
It went real well, the BGS gravity hit at 1.085, will add the 3lbs of corn sugar in a few days.
the 10 gal of kolsch was 1.049 so both were a hair low but not really all that much considering this is my first attempt at the whole Parti-Gyle tech.
over all I really liked it. I think it adds a new lvl of fun to brew day and recipe formulation.
http://www.antiochsudsuckers.com/tom/parti-gyle.htm

 

[DZzero15]

So Ed, I loved this Kolsch so much, I want to use it as a template for my first "original" recipe. I haven't tweaked it that much, but I wanted to create a beer that had a little Let me know what you think!

All Grain

7# 2 row Pils Malt
2 # Flaked Corn
.5 # Wheat (for head retention only)
.25 # Honey Malt

Single infusion mash for 60 minutes at 151 degrees.

1 oz Perle 7.8% AA for 60 minutes
1/2 oz. Tettnanger 4.4% AA for 15 min.
1/2 oz. Tettnanger 4.4% AA for 5 mi.

Kolsch yeast.

 

[steinsato]

I've got a bunch of Cascade hops I want to use up. Would substituting the Perle for Cascade be an acceptable switch or not a good idea?

 

[NelsonNelson]

Thanks for the recipe EdWort!

Probably one of my smoothest brewdays ever! Everything hit spot on, including taste!

 

[WildGingerBrewing]

I'm thinking of making this my first AG beer. Since I am still reading and learning how to do an AG I have one stupid, but important question. With the single infusion mash, how much water do I use???? Do I use as much as I can boil or is there a method I am missing to calulate the mash amount?

 

[ChshreCat]

I'm thinking of making this my first AG beer. Since I am still reading and learning how to do an AG I have one stupid, but important question. With the single infusion mash, how much water do I use???? Do I use as much as I can boil or is there a method I am missing to calulate the mash amount?

That can vary depending on your system, the recipe and personal experience but about 1.5 quarts per lb of grain is a good starting point.

 

[WildGingerBrewing]

Thanks. I'm sure I'll have more questions when I start this one in a couple of weeks.

 

[GillandCo]

Brewed This and 2 others from you Ed...Excellent Batches my Friend!

 

[JBrady]

well I just ordered the ingredients for this one. It'll be my first kolsch.

 

[Donner]

Brewed this yesterday and checked my new fermentation chamber this afternoon and the thing is fermenting. I've never had blowoff before, but this thing was spitting yeast. Don't know if this is common for Kolsch yeast. I hope it's not infected... Oh well. i can see why my chest freezer has been keeping the beer at the upper end of the differential (68°). Looking forward to giving it a try.

I do want to ask one thing. I usually let my beers sit for four weeks before kegging. I've never been able to cold crash. Should i let this beer sit for longer than 10 days at 68° and then cold crash or would it be better to go ahead and cold crash for longer? I don't have enough experience to know if this yeast will clean up after it's cold crashed like other batches i've done.

 

[steinsato]

I used Wyeast Kolsch and mine blew out of the airlock as well. This yeast, from my experience, is fairly tough to clear. My keg has been in the kegerator for about a month now and its still a bit hazy. I would cold crash it for sure if you have the capabilities before kegging.

 

[Donner]

would adding gelatin to the keg help clear a beer like this? I've used it many times before with my other beers. Is there a reason i couldn't use it to help clear this beer if i can't get it to clear via cold crash?

 

[steinsato]

Next time I make this beer, I plan on using gelatin. I don't see why you couldn't. Not sure why I didn't it do it with the current batch I'm drinking either.

 

[zuesy]

I'll be brewing this up this weekend, and I have a question: The last brew I made with a high percentage of pilsner malt recommended a 90 minute boil (for DMS). I got my grain from Brewmasterswarehouse; it's Briess Pilsner. Should I stick with the 60 minute boil or bump it up to 90?

 

[Gritsak]

Brewed this up last week. Used a bit less pils malt and a bit more wheat because that's what i had on hand. I also bittered with .6oz Magnum and did .5oz of tettnang every 5min from 20-0. Fermented very quickly and is down to 1.009 as of today. I'm going to leave it at ~65-68 for another few days then cold crash for a week or so since my kegerator is backed up anyways.

 

[sorefingers23]

how would this recipe turn out if i am unable to crash cool it for 4 days?

i would be leaving it in the primary for 7 - 10 days at around 68, and then secondary for 2 - 3 weeks at around 72, then bottling.

 

[EdWort]

how would this recipe turn out if i am unable to crash cool it for 4 days?

i would be leaving it in the primary for 7 - 10 days at around 68, and then secondary for 2 - 3 weeks at around 72, then bottling.

No problem. It just helps the yeast settle out and you are doing a secondary which does just that.

I would leave it 2 weeks in the primary and let the yeasties finish cleaning up.

 

[mashhead]

what is the volume of water used in the mash

 

[mashhead]

what volume of strike and sparging water is used?

 

[GillandCo]

Different amounts are used for different systems...Use a program like BS. Or calculate roughly 1.25quarts of water per pound of grain. In my case I use 1.35

 

[Batinse]

Quarts! He means quarts, not gallons!

 

[GillandCo]

Thank you...I fixed it, he would of had some watered down beer. I try to keep my initial strike/sparge water somewhat equal. I know if your doin fly sparging theres no need to worry. Iv'e never done a decoction so im not sure how you heat things up and let things rest.

Also account absorption...I always do my initial dough in, collect running's then see how much water is needed to collect final volume. Normally my BS tells me correct, just takes some getting use to and knowing what works and what doesn't.

 

[nostalgia]

Just put another batch on tap. After fermentation, I let it sit in the fridge for two weeks before kegging it. It cleared so beautifully.



-Joe

 

[Allsup]

Edwort or someone smarter than I,

What (other than beer) would I have if I brewed these recipe with Wyeast 2112?
Would it be close to a Kolsch? Or closer to a CA steam beer?

Thanks