Kölsch Bee Cave Brewery Kölsch

[cd2448]

If I wanted to do this as a partial mash, could I mash 2.5# of wheat with 2# of 2-row and make up the rest of the 2-row with LME or DME? Or is there an issue with the balance of wheat/2-row in the mash?

 

[EdWort]

Good question. I have no idea. Only one way to find out though...

 

[cd2448]

so there's no known rule, that you need to have so much 2-row in there? i could technically mash the wheat on its own?

as you say, only one way to find out, trouble is, i'm still new to this and wanted to know if i was falling into a known trap. otherwise... well, it always comes out as beer...

edit: found this page about grains, seems that it would be no problem in the mash: http://www.realbeer.com/spencer/FAQ/grain.html

 

[TerapinChef]

Genius. I just tasted the first of this batch, brewed January 7th.
Now it's another brew that I have to keep making, but can't claim for my own....

 

[drunkatuw]

My most recent batch of beer has a severe case of DMS. Since this recipe is mostly pilsner malt, would it benefit from a 90 min boil or is it ok with a 60 min boil?

 

[BierMuncher]

My most recent batch of beer has a severe case of DMS. Since this recipe is mostly pilsner malt, would it benefit from a 90 min boil or is it ok with a 60 min boil?

A...HA

Caught'ya over here perusing another recipe did I?

Heh..heh...

Definitley want to boil a pils malt hard for 90 minutes.

Never cover.

Cool as quickly a possible to below 140 (the DMS safe zone).

 

[EdWort]

I gave my SWMBO a small galss to sample and in typical SWMBO fashion she remarked..."this is better than yours...did you get the recipe???".

I recon that about sums up the overall review of this great beer. When the SWMBO has a Kolsch named after her "Colleen's Kolsch" and she declares another's Kolsch is better...that must be a good beer.

Well, after your glowing endorsement (and Mrs. BierMuncher), can you blame him?

 

[BakerStreetBeers]

Genius. I just tasted the first of this batch, brewed January 7th.
Now it's another brew that I have to keep making, but can't claim for my own....

I feel the same way. My list of beers I'm serving looks like a billboard for the Bee Cave Brewery. But what can you do, the recipes are all awesome.

 

[EdWort]

Ah, they're all your beers. You brewed them. The recipe only gave you some guidelines to get pointed in the right direction.

 

[TwoHeadsBrewing]

I know the Kolsch style is supposed to be very light in color, and crystal clear. Right now I only have the ability to bottle, so will crash cooling for 4 days @ 39F per the recipe kill my yeasties? Would it be better for bottling to use a secondary, and let it clear for another 10 days 55-60F?

 

[EdWort]

If you are going to bottle, a secondary will help with clearer beer.

 

[TwoHeadsBrewing]

I'm going to do this today...just got my ingredients. I think I will secondary this in order to clear it up, and since I will be bottling not kegging. I'm thinking that I'll ferment for 14 days @ 65F, then rack to secondary for another 14 days @ 60F. I suppose I could secondary at lower temps, then dump a packet of Nottingham in...has anyone done that with good results?

 

[EdWort]

You should not need to add nottingham. Just let your bottles condition at 70 degrees for 3 weeks and you will be fine.

 

[user 574]

Just a quick kudos Ed on this recipe. Just pulled my 1st glass off the tap and is outstanding. I had to change the hops up a wee bit (shortage) but an excellent brew. I'm going to do my 1st 10g batch this weekend as this isn't gonna last long.

Thanks.

 

[bottleopener]

This recipe sounds delicious and exactly what I want my second batch to be.

However, due to experience/equipment issues I'd prefer to do an extract version. From looking around at other recipes/fiddling with promash, this is what I came up with for a substitution:

3.3lbs Muntons LME Extra Light
3.3lbs Muntons LME Extra Light
8oz Crystal 20L

Hops / Yeast would remain the same.

Would this be an acceptable substitute? Any other possible recommendations?

 

[Soulive]

I'm thinking of making this with what I have on hand. Do you think this will work out Ed?

7.50 lb Pale Ale (Crisp) (4.0 SRM) Grain 75.00 %
2.50 lb Wheat Malt, Ger (2.0 SRM) Grain 25.00 %
0.65 oz Magnum [12.00 %] (60 min) Hops 27.0 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.9 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.6 IBU
1 Pkgs Nottingham Ale Yeast

Estimated Original Gravity: 1.051 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 5.5 SRM (3.5-5.0 SRM)
Bitterness: 32.4 IBU (20.0-30.0 IBU)
Estimated Alcohol by Volume: 5.03 % (4.40-5.20 %)

 

[EdWort]

I'm thinking of making this with what I have on hand. Do you think this will work out Ed?

7.50 lb Pale Ale (Crisp) (4.0 SRM) Grain 75.00 %
2.50 lb Wheat Malt, Ger (2.0 SRM) Grain 25.00 %
0.65 oz Magnum [12.00 %] (60 min) Hops 27.0 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.9 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.6 IBU
1 Pkgs Nottingham Ale Yeast

Estimated Original Gravity: 1.051 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 5.5 SRM (3.5-5.0 SRM)
Bitterness: 32.4 IBU (20.0-30.0 IBU)
Estimated Alcohol by Volume: 5.03 % (4.40-5.20 %)

That looks like it will make a fine pale ale, but it won't be a Kolsch. You need Pils malt and Kolsch yeast.

Still, with that Magnum for bittering and spicy Tett for aroma combined with Notty yeast, it will finish out dry & crisp for nice pale ale. Give it a go and if it turns out tasty, put it in the database!

 

[Soulive]

That looks like it will make a fine pale ale, but it won't be a Kolsch. You need Pils malt and Kolsch yeast.

Still, with that Magnum for bittering and spicy Tett for aroma combined with Notty yeast, it will finish out dry & crisp for nice pale ale. Give it a go and if it turns out tasty, put it in the database!

Yeah I may consider it Blond Ale (6B), but it should still turn out fine. I'll see if I can get the WLP029 in time to brew...

 

[ohiodad]

Just about to start another 11 gallon boil of this great brew! The mash on this one smelled so bready delicious!! I just wanted to eat the spent grains with a spoon! This is a great recipe Ed. I sent it to the NHC regionals and scored 40+ with it! The comments said "Very Pilsener like!" I know it is a big hit around my house! Thanks for sharing!

 

[EdWort]

Just about to start another 11 gallon boil of this great brew! The mash on this one smelled so bready delicious!! I just wanted to eat the spent grains with a spoon! This is a great recipe Ed. I sent it to the NHC regionals and scored 40+ with it! The comments said "Very Pilsener like!" I know it is a big hit around my house! Thanks for sharing!

Congrats! It is very Pilsener like. Kinda like Bit Burger Pils, but an Ale. One of my favorite summer beers. Gonna brew 10 gallons this weekend if I can get it past SWMBO. When It's done, I'm pouring my Oktobefest Ale on the yeast cake. It kicks off in 3 hours. Yumm!

 

[AnOldUR]

. . . I'm pouring my Oktobefest Ale on the yeast cake . . .

I was planning on an Oktoberfest and this sounds like a great combination.

The Tettnanger and Hallertau are hard to find or expensive. Do you think that Vanguard will change the recipes much?

In another thread I asked this question, but hoped to get a better response here. Sorry for the lack of patience.

 

[JMD87]

I was planning on an Oktoberfest and this sounds like a great combination.

The Tettnanger and Hallertau are hard to find or expensive. Do you think that Vanguard will change the recipes much?

In another thread I asked this question, but hoped to get a better response here. Sorry for the lack of patience.

I used Argentine Cascade as a substitute for Hallertau, and I believe someone in this thread used it for their own Kolsch, so I'd say try Argentine's, they're pretty cheap.

 

[ohiodad]

Congrats! It is very Pilsener like. Kinda like Bit Burger Pils, but an Ale. One of my favorite summer beers. Gonna brew 10 gallons this weekend if I can get it past SWMBO. When It's done, I'm pouring my Oktobefest Ale on the yeast cake. It kicks off in 3 hours. Yumm!

Oh I brewed BierMuncher's Octoberfast a couple of weeks ago. I might put your recipe on the cake of this kolsch when it is done and see how the 2 compare! Who has time to lager?

 

[drunkatuw]

I had a Goose Island Summertime Kolsch while walking Navy Pier in Chicago yesterday and it tasted remarkably similar to the bee cave brewery kolsch I have on tap at home. Excellent recipe! Glad I made 10 gal so I'll have another one ready to switch in when the current one is empty.

 

[planenut]

I just brewed this recipe yesterday. First AG by the way. I was advised to up the grain to 12 lbs total (8.8 2 row pils and 3.2 wheat malt) to make up for expected less than perfect efficiency. It checked out at 1.044 before the boil with 6 1/3 gallons and came out at 1.051 post boil.

Any way it is resting at 68 F with a little foam at the top and I realize I should have made a starter. What would you expect w/out the starter? I used the WLP029 yeast.

Thanks

 

[EdWort]

Any way it is resting at 68 F with a little foam at the top and I realize I should have made a starter. What would you expect w/out the starter? I used the WLP029 yeast.

You can expect to wait up to 36 hours before you see any airlock activity if you did not use a starter. It takes a while for a vial of 029 to get up to speed on a 5 gallon batch. Keep the temp at 68 or below.

 

[planenut]

Thanks,

It stays dead on at 68 in my study.

I imagine it will need an additional 3-7 days as it will start slower.

Do you think it will affect the flavor?

Do you use the keg for the Cold crash or should I use a 5 gallon carboy?

I'm really looking forward to this recipe and plan on trying one of your IPA's next.

 

[EdWort]

I would leave in the primary for at least 2 weeks, 3 would be better. I cold crash in the fermenter so the yeast falls out for clearer beer.

 

[TwoHeadsBrewing]

I would leave in the primary for at least 2 weeks, 3 would be better. I cold crash in the fermenter so the yeast falls out for clearer beer.

Question about cold crashing: this batch has been fermenting for over 3 weeks now, and I'm ready to cold crash. What temperature do you set this at, and for how long?

 

[EdWort]

Question about cold crashing: this batch has been fermenting for over 3 weeks now, and I'm ready to cold crash. What temperature do you set this at, and for how long?

I take mine down to 34 degrees for a few days. The yeast drops out and the cold temp makes for a very firm yeast cake when I rack it so I get very little transferring when I open the spigot.