Best grain bill for a authentic Kolsch

[Bobby_M]

I love brewing kolsch even spring. Before I built my fermentation chamber I would watch the weather and brew when we had a string of 50°-60° days and put the bucket on the porch. I used a highly rated beer smith recipe that was 75% German pilsner, 20% Vienna and 5% carapils. Hallertuer hops (60 and 20. min) and LalBrew Koln Kolsch dry yeast. While I cannot speak on the final product being worthy of comparison with the real deal, I really enjoyed these, especially as a change of pace from all those hopped up ales I would brew. I recall my neighbors had tapped a keg of Coors Light and so I filled a growler of my Holsch and brought over some for them to taste. While I have often seen them with limit pushing hoppy craft ales before, I thought a good opportunity to let them compare what is possible versus the coors keg. They loved it, like ravingly surprised as they discovered how good beer can be when malt is the star.

It's too bad you never see Kolsch on shelves unless you go to a distributor so that you can pick up some on an impulse buy. IMO it's too good a style to limit to a seasonal thing - I guess it just doesn't have the wow factor in the fight for shelf space.

I didn't catch if you mentioned which maltster's pils you've tried, but certainly stick with something European and they are plenty available in the states.

Weyermann Barke
Avangard
Best Malz
Ireks

Some Kolsch recipes will have some low additions (5%) of Vienna or a touch of Melanoidin to simulate a decoction mash. No problem with doing that for some extra interest.

 

[Christoff]

I didn't catch if you mentioned which maltster's pils you've tried, but certainly stick with something European and they are plenty available in the states.

Weyermann Barke
Avangard
Best Malz
Ireks

Some Kolsch recipes will have some low additions (5%) of Vienna or a touch of Melanoidin to simulate a decoction mash. No problem with doing that for some extra interest.

Any preference of these. Weyermann was mentioned here by few. I'm probably going to grab some. I'm not sure I have come across weyermann barke in my searches yet but I also dont know many places to look

 

[AlexKay]

I can't taste the difference between Pilsner malts from different maltsters. I've tried. Munich can be night and day. English pale, ditto. But Pilsner malts all taste the same to me.

Except for Crisp Hana Heritage, that stuff is special. I may repeat a side-by-side Pilsner SMaSH test to see just what it brings to the table.

I don't know that Hana is the best choice for Kolsch, though.

 

[OakIslandBrewery]

I have done a quick search of some of the bigger malt suppliers and I didn't find Schill Kolsch grain. Where do you find it when you can?

Looks like you have gotten a few other suggestions on this subject.

I did a little searching too and I don't see Schill Kolsch malt around either except for the last spot I bought a bag from, Point Brew Supply, part of O'So Brewing near Stevens Point Wisconsin. Their website still has it listed but that's not saying they have it or can get it. I just sent them an email asking so I can post back if I hear from them, but it sounds like you might have other options. Northern Brewing Supply had it at one time too but I havent shopped with them in years.

I believe I read somewhere that Cargill bought up the Schill malting company but looking now I can confirm that. Businesses are constantly changing hands.

Personally, I have not tried other malts for my Kolsch but it looks like I might be. Sorry I couldn't be more help.

 

[OakIslandBrewery]

Any preference of these. Weyermann was mentioned here by few. I'm probably going to grab some. I'm not sure I have come across weyermann barke in my searches yet but I also dont know many places to look

I did a search on Northern Brewing Supply, and I see they list a lot of Weyerman malts, you might find something with them.

 

[Christoff]

I did a search on Northern Brewing Supply, and I see they list a lot of Weyerman malts, you might find something with them.

Me and NB are rather on the outs lol I have found weyermann in a couple places, but not Barke so far. If NB would actually crush their grains, I may be more inclined to give them another shot. I'm guessing they are partially responsible for my inconsistent efficiencies.

 

[Christoff]

Looks like you have gotten a few other suggestions on this subject.

I did a little searching too and I don't see Schill Kolsch malt around either except for the last spot I bought a bag from, Point Brew Supply, part of O'So Brewing near Stevens Point Wisconsin. Their website still has it listed but that's not saying they have it or can get it. I just sent them an email asking so I can post back if I hear from them, but it sounds like you might have other options. Northern Brewing Supply had it at one time too but I havent shopped with them in years.

I believe I read somewhere that Cargill bought up the Schill malting company but looking now I can confirm that. Businesses are constantly changing hands.

Personally, I have not tried other malts for my Kolsch but it looks like I might be. Sorry I couldn't be more help.

View attachment 812283

Thanks. I am looking into those too. That Schill sounded interesting though. Still looking for W. Barke. Ill take a look at those companies you mentioned. Thanks

 

[odie]

best grain for authentic kolsch???

umm....German kolsch malt? hard to find but it's what you want if you want authentic. I personally mix it 50/50 with pilsner since by sack of kolsch will not last forever and getting more will be difficult.

yeast...kolsch yeast? it's available. It's what I use. K-97 would be an acceptable substitute. But it's not a kolsch strain

 

[AlexKay]

As far as dry goes, Lallemand's Koln yeast is very good. Better than K-97.

 

[balrog]

No-defunct GigaYeast-021 was my fav. Nice light white wine esters. I have to go back to WY2565 now. K97 and Lalemand Koln were uninspiring. To me.

 

[Christoff]

best grain for authentic kolsch???

umm....German kolsch malt? hard to find but it's what you want if you want authentic. I personally mix it 50/50 with pilsner since by sack of kolsch will not last forever and getting more will be difficult.

yeast...kolsch yeast? it's available. It's what I use. K-97 would be an acceptable substitute. But it's not a kolsch strain

I'd definitely like my starting point to be authentic and grow my recipe from there. But I also want it to be repeatable. I still crave food and drinks I have had in foreign countries. No need to add to the growing list lol. I enjoy (most) of the Kolsch's I have had in the US but looking at online recipes, it seems like they may have large quantities of vienna, munich, etc. so it's entirely possible it's those recipes I am enjoying, and not the predominantly pilsner grain bills its supposed to be

 

[z-bob]

I think mostly pilsner with up to (but probably less than) 20% Munich is authentic but I don't know where I got that info, I might have just imagined it, LOL. You should be able to make a good Kolsch using any light malt, like plain vanilla 2-row or half Vienna and half pilsner, etc. With an all-pilsner recipe, maybe do a decoction. Use good malt whatever the mix, and appropriate hops and yeast and you'll come out with something tasty. Then iterate making small changes until you get what you're looking for. As has been mentioned there are specific Kolsch malts, but I don't know if there's anything special about them or if it's just a gimmick. I assume they are real but you can blend your own.

A miss can still be an enjoyable beer and it's a chance to learn. (if you get it right the first time, what's the fun in that?) But I totally understand that you wanna get close.

Just don't do what I do and keep doing research but never get around to brewing it.

 

[Christoff]

Just found weyermann barke on great fermentations' website

 

[Jag75]

I use weyermann pale malt , light Munich and carapils. K-97 . I've tried Ireks pilsner which is good .

 

[rallenhall]

I've used the Schill malt a couple of time in other beers, but it's too dark to serve as a base for a kolsch. At somewhere around 4L it's a bit dark for even Vienna malt. It would probably be a good secondary addition to a kolsch recipe.

 

[PCABrewing]

I'm guessing they are partially responsible for my inconsistent efficiencies.

Always a gamble when you rely on someone else to crush the grain. Have you looked at low cost mills? Even a cheap one will give you more control and it doesn't take me any longer than 30 minutes to process 18-20 lbs.
I usually do it the night before and store in a bucket with lid till mash-in the next morning.

 

[Christoff]

Always a gamble when you rely on someone else to crush the grain. Have you looked at low cost mills? Even a cheap one will give you more control and it doesn't take me any longer than 30 minutes to process 18-20 lbs.
I usually do it the night before and store in a bucket with lid till mash-in the next morning.

It's next on my list. I have been trying to find the best middle of the road mill, prefurably with one that has a decent hand crank. I like things to work away from electricity too. The grid is bad here. I'm taking suggestions if you have any.

NB's crush sometimes is so bad it doesn't even look crushed. Needless to say I have stopped ordering grain from them

 

[PCABrewing]

It's next on my list. I have been trying to find the best middle of the road mill, prefurably with one that has a decent hand crank. I like things to work away from electricity too. The grid is bad here. I'm taking suggestions if you have any.

NB's crush sometimes is so bad it doesn't even look crushed. Needless to say I have stopped ordering grain from them

I won't give a recommendation to avoid being immediately wrong.
There are others here that have a more intimate knowledge of the current hardware market, I'll let them provide that guidance.
I bought a two roller that comes mounted to a piece of particle board that fits over a 5 gal. bucket.
It has a hopper that allegedly holds 7lb.
It has a removable crank/handle so it can be manual or drill operated.
It didn't break $150 I'm pretty sure of that and it works well for me and has lasted ~8yrs so far.

I will recommend that you pickup a set of feeler gauges and record your various gap settings for different grains/crush.
That will save time for subsequent batches.
You can get one at any auto parts store that sells tools and probably Walmart and Menards. They're cheap.

 

[Dog House Brew]

No-defunct GigaYeast-021 was my fav. Nice light white wine esters. I have to go back to WY2565 now. K97 and Lalemand Koln were uninspiring. To me.

I’m still rejuvenating slurry of 021. No doubt it is my favorite all the way.

 

[z-bob]

It's next on my list. I have been trying to find the best middle of the road mill, prefurably with one that has a decent hand crank. I like things to work away from electricity too. The grid is bad here. I'm taking suggestions if you have any.

NB's crush sometimes is so bad it doesn't even look crushed. Needless to say I have stopped ordering grain from them

If you're doing BIAB, a Corona does a good job and you don't have to worry about the rollers wearing out. It does create a lot of flour, that's why I said BIAB. Not sure if the flour would cause stuck sparges for traditional lautering.

 

[balrog]

I’m still rejuvenating slurry of 021. No doubt it is my favorite all the way.

I have one last bit left, but it got tucked behind things and I've not rejuvinated/re-startered/refreshed it in over 14 months now.

 

[OakIslandBrewery]

Me and NB are rather on the outs lol I have found weyermann in a couple places, but not Barke so far. If NB would actually crush their grains, I may be more inclined to give them another shot. I'm guessing they are partially responsible for my inconsistent efficiencies.

I know you're getting alot of good suggestions from the folks here for a Kolsch but your post has had me searching for my old standby even though it appears to be gone.

Another site I spotted that lists "Cologne (Kolsch)" grain is Adventures in Homebrewing. They are located in Michigan and I have ordered from them in the past with good results. They also stock a few of the Weyermann Barke grains.

 

[z-bob]

I have one last bit left, but it got tucked behind things and I've not rejuvinated/re-startered/refreshed it in over 14 months now.

Someone on Amazon still lists it for sale; only 5 left. (no idea how old it is) It might be worth a gamble.

 

[Christoff]

If you're doing BIAB, a Corona does a good job and you don't have to worry about the rollers wearing out. It does create a lot of flour, that's why I said BIAB. Not sure if the flour would cause stuck sparges for traditional lautering.

I have a spike solo that I typically use but it’s too cold in my shop from November through February. So I bought the BIAB so I could do small batches and play with ingredients to better familiarize myself. I am guessing too much flour would cause some stuck lautering. I actually haven’t found it to be fantastic anyways. But then again, maybe this is the issue across the board. Maybe my LHBS is causing that issue too. They said the crush is at Spike’s specs though. I don’t have much of a reference point for what the appropriate crush / flour creation looks like (being relatively new to this).

 

[Dog House Brew]

I have one last bit left, but it got tucked behind things and I've not rejuvinated/re-startered/refreshed it in over 14 months now.

It will still take off

 

[Christoff]

I know you're getting alot of good suggestions from the folks here for a Kolsch but your post has had me searching for my old standby even though it appears to be gone.

Another site I spotted that lists "Cologne (Kolsch)" grain is Adventures in Homebrewing. They are located in Michigan and I have ordered from them in the past with good results. They also stock a few of the Weyermann Barke grains.

great thank you!

 

[z-bob]

I've been reading about Kolsch-style beers and most of the articles say pilsner malt plus a little (10%-ish) wheat malt.

 

[Dog House Brew]

I've been reading about Kolsch-style beers and most of the articles say pilsner malt plus a little (10%-ish) wheat malt.

That is all I use anymore. I tried all of it with Vienna, and others. Plain Jane with a touch of wheat. (8%) 20ibu and it is FW, no other additions. I mash @ 49 for 90, 20ibu FW only. I generally use Crystal, but will be using something new the next batch. I brew Kolsch, by gallons, more than anything else. 25 gallons at a time…… secretly.

 

[Christoff]

That is all I use anymore. I tried all of it with Vienna, and others. Plain Jane with a touch of wheat. (8%) 20ibu and it is FW, no other additions. I mash @ 49 for 90, 20ibu FW only. I generally use Crystal, but will be using something new the next batch. I brew Kolsch, by gallons, more than anything else. 25 gallons at a time…… secretly.

Is the brewing secret? or the drinking? lol

 

[Dog House Brew]

Is the brewing secret? or the drinking? lol

Have to have a little for myself. Friends come out of the woodwork when it is on. I’m glad only a few like IPA.