Best grain bill for a authentic Kolsch

[jdauria]

Buddy of mine is a head brewer at local brewery and he just put out a Kolsch that is fantastic and like drinking the real thing over in Germany, except it's just a tad deep gold instead of light gold...he used Weyermann Isaria and Cologne Malt (or sometimes seen as Kolsch malt)...that's it. He gave me the percentages but asked that I not share. Let's just say it's around 2/3 of the first malt and 1/3 of the other, that gets you close enough.

 

[OakIslandBrewery]

Cologne Malt (or sometimes seen as Kolsch malt)

Could your buddy expand on the type of Kolsch malt he used? That would be helpful for at least two of us that have been posting.

Thank You!!

 

[jdauria]

Could your buddy expand on the type of Kolsch malt he used? That would be helpful for at least two of us that have been posting.

Thank You!!

Pretty sure is was Weyermann's. Weyermann® Brewing Malt (Type Cologne) | BSG | Bulk Brewing & Beer Supply Company

 

[OakIslandBrewery]

Pretty sure is was Weyermann's. Weyermann® Brewing Malt (Type Cologne) | BSG | Bulk Brewing & Beer Supply Company

Thanks for checking and posting the info! That's seems to be the one that lots of folks are using and have used in some older posts I have read. It appears the old Schill Kolsch grain I used has gone by the wayside. I'm going to try another batch with the Weyermann real soon.

Thanks again!!

 

[jdauria]

Thanks for checking and posting the info! That's seems to be the one that lots of folks are using and have used in some older posts I have read. It appears the old Schill Kolsch grain I used has gone by the wayside. I'm going to try another batch with the Weyermann real soon.

Thanks again!!

You're welcome! Happy Brewing!

 

[Christoff]

Well, here’s the final products. 2-Row on left, Pilsner base on right. Slight colour difference in the two row but almost not noticeable. As expected, I like the two-row better. Off the top of my head, my process was nearly identical for both. Obviously all hops, yeast etc were exactly the same. The hops are more apparent in the Pilsner based kolsch. Is that to be expected? The Pilsner doesn’t hold head as good as the two row. The two row is cleaner, more one note where as the Pilsner has a layer or two. The yeast is also more noticeable in the Pilsner. I’m assuming these differences are because the Pilsner malt is light? Strangely enough, I didn’t really like either of them until I carbonated them. I didn’t think co2 would make that big of a difference.

 

[OakIslandBrewery]

Thanks for posting your results and tasting. Color wise is about where I'd expect it to be. As far as CO2 changing the flavor it would change it some. Over time, as they age, you'll notice changes in the flavor too. I've found that beers with maltier type grains take on some better flavors as they sit/age but it might be hard not to be sampling them.

Good Job!

 

[Christoff]

Thanks for posting your results and tasting. Color wise is about where I'd expect it to be. As far as CO2 changing the flavor it would change it some. Over time, as they age, you'll notice changes in the flavor too. I've found that beers with maltier type grains take on some better flavors as they sit/age but it might be hard not to be sampling them.

Good Job!

Thanks for the response. Ha! Yes this is the problem with small batch brewing. I always try to keep a couple bottles but it gets hard when you get thirsty!

 

[OakIslandBrewery]

I brew ten gallon batches so I can afford to let a lot of it "age". One thing I've been trying to do is a batch of beer I can split. My last brew was a blonde doppebock; half of it I left as is and the other half is mixed with bourbon and tart cherries. The cherry version I'm trying to let sit longer but it's hard not to sample it, I'll have it gone before no time just sampling it!

 

[Christoff]

I brew ten gallon batches so I can afford to let a lot of it "age". One thing I've been trying to do is a batch of beer I can split. My last brew was a blonde doppebock; half of it I left as is and the other half is mixed with bourbon and tart cherries. The cherry version I'm trying to let sit longer but it's hard not to sample it, I'll have it gone before no time just sampling it!

Ha. I like to have so many different types of beer on hand I’d have a pickled liver if I brewed that much beer each time

 

[OakIslandBrewery]

Ha. I like to have so many different types of beer on hand I’d have a pickled liver if I brewed that much beer each time

I used to be that way too but after brewing beer since 1985 I've zoned in on a dozen or so recipes I brew most of the time. I have three beer taps so I occasionally put something new/different on tap. I had five beer taps before covid so I had lots of variety and lots of folks over for sampling and food. Now with three taps I try to sick to two "house" brews and the third can have something different if I want.

I do love beer but there just isn't a lot of them I want to brew and have on tap.

 

[Christoff]

I used to be that way too but after brewing beer since 1985 I've zoned in on a dozen or so recipes I brew most of the time. I have three beer taps so I occasionally put something new/different on tap. I had five beer taps before covid so I had lots of variety and lots of folks over for sampling and food. Now with three taps I try to sick to two "house" brews and the third can have something different if I want.

I do love beer but there just isn't a lot of them I want to brew and have on tap.

I even bought beer like this. I always have a few ciders, multiple types of wine, and numerous beers on hand. I can't drink the same thing for too long without tiring of it. The problem then is when I hit on a recipe, it's gone so quickly. I am expanding my keezer now to accomodate five taps. I figured three would have been ok, but nope.

 

[JaxBrewerSahti]

6lbs Pilsner
4lbs Vienna

 

[Broothru]

Here's what I've got planned for April:

4# Weyermann Kolsch (35%)
4# Barke Pilsner (35%)
2# Best Malz Heidelberg Pils (17%)
1# Weyermann Barke Munich (9%)
4 oz. Carafoam (2%)
4 oz. acidulated (2%)

1 oz. Perle (FWH)
2 oz. Spalter ( :15 mins)
1 oz. Perle ( :20 min steep @ 70C)

Imperial G03 "Dieter" (PJ Fruh)

I've been trying to dial-in a great (not 'good') Kolsch for years. Hoping this one might finally be the one. Roughly 87% pilsner, 9% Munich, 4% "other" for foam and pH. Perle and Spalter because, well I like them, and it seems to me that a lot of northern German brewers use them, though perhaps more in Dusseldorf than Koln. That, plus I use so much Tettnanger and Hallertau in my southern Germany beers that I want some variety.

Targets are 5% ABV, 28 IBUs, SRM 4.0. Wish me luck.

 

[OakIslandBrewery]

Can't wait to hear how your recipe turns out. Looks good - good luck with your brew!

 

[jdauria]

Following up on my previous post (#61)...here is the color on my version with just Cologne Malt and Isaria, like my buddy brewed at his brewery. As I said, it's more of a deep gold color, but sure is pretty. It's been cold crashing for two weeks, still hazy post ferm, so need to hit it with gelatin. I added a little acidulated to hit pH target and used Tradition hops.

 

[OakIslandBrewery]

Following up on my previous post (#61)...here is the color on my version with just Cologne Malt and Isaria, like my buddy brewed at his brewery. As I said, it's more of a deep gold color, but sure is pretty. It's been cold crashing for two weeks, still hazy post ferm, so need to hit it with gelatin. I added a little acidulated to hit pH target and used Tradition hops.

View attachment 816406

That looks delicious, very nice color too!!

 

[Broothru]

Following up on my previous post (#61)...here is the color on my version with just Cologne Malt and Isaria, like my buddy brewed at his brewery. As I said, it's more of a deep gold color, but sure is pretty. It's been cold crashing for two weeks, still hazy post ferm, so need to hit it with gelatin. I added a little acidulated to hit pH target and used Tradition hops.

View attachment 816406

Awesome is an understatement! If it only tastes half as good as it looks, it would still be one of the best beers I'd had in quite some time. What'd you say your address was again?

 

[bloombrews]

I just got a BIG upset, on the real water Profile of Koln Germany. I thought it was very soft and used distilled water in the past for the Mash and half of the sparge.... BUT in the most recent issue of Craft Beer and Brewing magazine, Spring 2023 issue, page 60 - "Defend Kolsch", the article says, contrary to popular belief, the water is hard at around 150-225 bicarbonate ppm
Now I have to rethink my Kolsch I'm making today......

 

[wepeeler]

I just got a BIG upset, on the real water Profile of Koln Germany. I thought it was very soft and used distilled water in the past for the Mash and half of the sparge.... BUT in the most recent issue of Craft Beer and Brewing magazine, Spring 2023 issue, page 60 - "Defend Kolsch", the article says, contrary to popular belief, the water is hard at around 150-225 bicarbonate ppm
Now I have to rethink my Kolsch I'm making today......

I saw that too. Going to have to exBEERiment soon myself!

 

[Cheshire Cat]

My grain bill is
90% Pilsner malt
8% Vienna malt
2% Belgian biscuit malt
Hops are
EKG
HH
Saaz

 

[Franktalk]

For another option, Hop Craft Supply carries Weyermann Cologne Malt.

 

[Oleson M.D.]

I just got a BIG upset, on the real water Profile of Koln Germany. I thought it was very soft and used distilled water in the past for the Mash and half of the sparge.... BUT in the most recent issue of Craft Beer and Brewing magazine, Spring 2023 issue, page 60 - "Defend Kolsch", the article says, contrary to popular belief, the water is hard at around 150-225 bicarbonate ppm
Now I have to rethink my Kolsch I'm making today......

This is the area of Cologne. Not far from Frankfurt. North Germany has hard water!!!
Munich (Bavaria) on the other hand, has much softer water.
Now you know.

 

[beren]

Buddy of mine is a head brewer at local brewery and he just put out a Kolsch that is fantastic and like drinking the real thing over in Germany, except it's just a tad deep gold instead of light gold...he used Weyermann Isaria and Cologne Malt (or sometimes seen as Kolsch malt)...that's it. He gave me the percentages but asked that I not share. Let's just say it's around 2/3 of the first malt and 1/3 of the other, that gets you close enough.

I appreciate what you can share, but surprised your friend cared about the %. Even with the % there's so much more to making a beer that can drastically change it's taste. Mash (temp/infusion/decoction/step), Yeast, ferm temp profile, water profile, etc. I've only been brewing 1.5y but I've noticed how even the same recipe can change with minor variations. Luckily I try to record everything so I can track what's different and if it improved the beer or not. I've read a short single decoction helps the style but have not been able to made any lagers yet. Hopefully soon.

 

[bloombrews]

Who "says" underpitching WLP-029 Kolsch, is bad?
I didn't have time to step up the one 40 Ml PurePitch (not the newer "next generation" package), and accidently bought WLP-840 Am Lager, as the "second" yeast pack I was to pitch with no starter...
So I did a last second "step up" using about 400 Ml of unboiled wort, fresh out of the MashTun, and the only 1 pack I had of WLP029. Kept shaking it up in the flask for the next 1.5 hours off-and-on, as the BK was boiling. Kept initial temperature high to try and help a fast start (71F)
Woke up this morning and went to check for activity, and Shazam! - 1 bubble/second blowing off in bucket! OG went from 1.045 to 1.041 already. Now lowering Profile back to Kolsch Temperatures (65-69F)
(Shown here - 2 Tilts, with Tiltbridge by @Thorrak , here on HBT) Unitank on right is the Kolsch)

 

[TheCache]

Glad this thread was here, I read it all before starting two 2.5G batches I just brewed in the same way/recipe to compare different hops. Both mashed at 148 for 75 minutes then warmed to 160 over 15 minutes before removing bag (BIAB). I don't think this last bit is necessary, but its one of those weird brewing myths I made up and totally believe for no reason at all. I used Beersmith's yellow dry water setting (I start with R/O). And kept the pH around 5.3.

Boiled for 75 minutes. Adding an ounce of hops total split for 60, 20, and 5 minute additions for an IBU around 22. Left in kettle for about 10 minutes after boil to start cooling and settling, then ice bath until cooled to 64˚.

Grain bill was:
Pilsner (Weyerman Barke) - 88%
Vienna (Weyerman Barke) - 7%
Carafoam (Weyerman) - 2.5%
Acidulated (Weyerman) - 2.5%

Used Tettnanger in one and Hallertauer Mittelfrueh in the other.

In fermenter for 16 days, then 14 days bottle carbonating, then lagering as long as I could avoid drinking it (14-30 days).

I think I've finally settled on a Kölsch recipe I like. So far, I like the tettnanger version just a little better. Tettnanger is a bit more floral/fruity than Hallertauer which is more herbal/earthy. I think the floral aromas go well with the lightness of the Kölsch brew.

I used OYL-044 (Omega Kölsch II). It recommends a little higher fermentation so I set it at 64˚ for 5 days then raised to 68 over 2 days, then let sit until crashing from day 14 to 16. It is the first time I have used it and the flavor/aroma is great. It does not settle out too quickly so gelatin may have helped, but after a month of lagering it's pretty clear and this is one of my standard beers for home, so hyperactive clarity is just not that important.

So far I think these are the best tasting Kölsch brews I've done out of around 9 attempts, some from kits, some recipes, some extract, some all grain.

 

[Broothru]

My Kolsch is progressing nicely in the third day of fermentation. OG 1.045, now down to 1.023, using Imperial G03 Dieter 1 liter starter @ 65F. At this rate I’ll start spunding tomorrow.

Took a sip of this morning’s sample and it seems spicy sweet (on target) for a balanced malt/hop finished profile. Too early to pass final judgement but feel like I may have finally broken the code on brewing this style.

 

[sleev-les]

Man, seeing all the variances here. I just use Pilsner, Tet and a Kolsch yeast. Simple, yet have been very happy with the turn out. Very crushable beer. Now you guys have me wanting to try with Vienna in the mix.

 

[Broothru]

In fairness, my most recent recipe is 87% Pilsner, thought 3 distinct pilsner malts, and 6% Munich, with the remainder split evenly between acidulated and carafoam. Hops were Northern Brewer for bittering, Spalter Select @ :15 minutes, and Mittelfruh in a :20 min./70C whirlpool.

I did a Hoch-Kurz mash at 145F/158F which resulted in an after boil OG that was 6 points higher than target, so I had to dilute with distilled water to bring it down to 1.045 OG.

This is my first time using G03 “Dieter” and so far I’m pleased. Fermentation was started @ 68F and was active within 4 hours, at which time I lowered it to 65F. It has been a constant strong fermentation ever since with 30+ bubbles per minute from a ½” blowoff line.

Brewing water was midway between “soft” Southern Germany and the “harder” North, though I haven’t recalculated the possible effects of the post-boil distilled water addition.

 

[jdauria]

I appreciate what you can share, but surprised your friend cared about the %. Even with the % there's so much more to making a beer that can drastically change it's taste. Mash (temp/infusion/decoction/step), Yeast, ferm temp profile, water profile, etc. I've only been brewing 1.5y but I've noticed how even the same recipe can change with minor variations. Luckily I try to record everything so I can track what's different and if it improved the beer or not. I've read a short single decoction helps the style but have not been able to made any lagers yet. Hopefully soon.

I think the fact that he is also a part owner was a factor...protecting his property I guess. But you are right, there are lots of variables that can change a recipe. On a side note, while his beer was great, and mine was beautiful and crystal clear post boil, the finished product did not turn out anything close to his. I knew it was never going to be the same, but expected it to be similar. It won't clear at all, even after two separate gelatin additions, and it's pretty astringent. So bummed. I took it off tap and put it back in the lager fridge and going to let it sit for a month to see if it improves. If not, it will be only my second dumper in 13 years of brewing.