Citrus Wheat Kolsch Critique

[crusader1612]

3kg German Wheat Malt
2Kg NZ Pilsner malt
500g Caramalt/Crystal 20L
0.5oz Zythos@60
0.5 Zythos @ 10
0.5 Pacifica @ 10
0.5Zythos @ 5
0.5 Pacifica @ 5
1oz Cascade US @ flameout
0.5 Zythos @ Flameout

1oz Pacifica @ 5 days dryhop
1oz Zythos @ 5 days dryhop

Wyeast 2565 Kolsch (1 Litre Starter)

Its my first recipe design, tell me what you think, as I'm sure every one whos desiugned their own recipe, it feels like theres something missing or something i can do to make it better?

 

[crusader1612]

Nudge nudge

 

[14thstreet]

I'll bite, as I've just used the Kolsch II strain (similar) in a side-by-side Kolsch/pale ale. I felt the yeast itself needed a bit more conditioning time than a more regular ale strain but when the yeast cleared up it got out of the way letting the hops shine. Your pale looks tasty, if not for a bit much crystal malt. The amount is personal preference, but if it were me I'd scale back at least by half. However, with the additional conditioning time I'd recommend, I think the amount you have would meld better by then (in my experience). With the conditioning time I'd hold off on the dryhopping until you are ready to bottle/keg/serve. That is, I'd cool condition in a secondary vessel for 1-3 weeks depending and then dryhop and package. If not, the suspended yeast might suck up a lot of hop character.

 

[Poobah58]

We'll help you if you stop calling it a Kolsch!

 

[crusader1612]

we'll help you if you stop calling it a kolsch!

sorry, lets call it "beer".

 

[crusader1612]

I'll bite, as I've just used the Kolsch II strain (similar) in a side-by-side Kolsch/pale ale. I felt the yeast itself needed a bit more conditioning time than a more regular ale strain but when the yeast cleared up it got out of the way letting the hops shine. Your pale looks tasty, if not for a bit much crystal malt. The amount is personal preference, but if it were me I'd scale back at least by half. However, with the additional conditioning time I'd recommend, I think the amount you have would meld better by then (in my experience). With the conditioning time I'd hold off on the dryhopping until you are ready to bottle/keg/serve. That is, I'd cool condition in a secondary vessel for 1-3 weeks depending and then dryhop and package. If not, the suspended yeast might suck up a lot of hop character.

Thanks for the advice, I think I'll stick with the Same Crystal, mainly because I like it. Do you think I'd be better off with a different yeast? 8wired do, whats called a haywired, good brew. 50/50 pale malt and wheat malt. with nz and american hops, a little citrusy hint, done with an english ale yeast. thats also an option, I'm trying to do something yummy and different really.

 

[Poobah58]

sorry, lets call it "beer".

OK, I'll help!
I don't know what you're looking for as far as hops go. Zythos is a blend of hops that is on the citrusy/grapefruit side. Pacifica has orange/tangerine qualities that may get muted by the Zythos blend (IMO). It will just make another blend. Consider using Zythos for bittering and Pacifica at 10/5/FO then dry hop with Cascade & Pacifica. I think the orange/tangerine will go well with a wheat beer (someone say Blue Moon?). On the other hand you could reverse the hops as well if you prefer a C-hop flavor/aroma.

 

[Poobah58]

Just checked a recipe I did a few days ago for a Rye IPA that I may be doing in December. Very similar grain bill. I plan on bittering with Zythos and adding Pacifica at 20/10/0. Also DH'ing with Pacifica and Palisades. Please post how this one turns out...

 

[crusader1612]

Just checked a recipe I did a few days ago for a Rye IPA that I may be doing in December. Very similar grain bill. I plan on bittering with Zythos and adding Pacifica at 20/10/0. Also DH'ing with Pacifica and Palisades. Please post how this one turns out...

Can I ask your recipe layout?? Would be interested to compare notes. Shame we can't swap a bottle with the whole other side of the world thing lol.

 

[Poobah58]

Here it is:

10 lbs Pale Malt (2 Row) Can (2.7 SRM) 74.1 %
2 lbs Rye Malt (4.7 SRM) 14.8 %
1 lbs Vienna Malt (3.5 SRM) 7.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 3.7 %
1.50 oz Zythos [10.00 %] - Boil 60.0 min 65.2 IBUs
1.00 oz Pacifica [5.50 %] - Boil 20.0 min 8.1 IBUs
1.00 oz Pacifica [5.50 %] - Boil 10.0 min 4.8 IBUs
1.00 oz Pacifica [5.50 %] - Boil 0.0 min 0.0 IBUs
1.00 oz Pacifica [5.50 %] - Dry Hop 10.0 Days 0.0 IBUs
1.00 oz Palisade [8.40 %] - Dry Hop 10.0 Days 0.0 IBUs

 

[crusader1612]

Looks like a good recipe. What yeast r u using

 

[Poobah58]

Looks like a good recipe. What yeast r u using

Don't know yet. Thinking about that new dry west coast yeast.

 

[crusader1612]

Don't know yet. Thinking about that new dry west coast yeast.

Oh ok, I have never seen that one before, I am thinking about getting rid of Kolsch yest, and using a British liquid yeast, make more of a haywired clone.

http://8wired.co.nz/our-brews/haywired Its quite tasty, I think it just needs a bit more citrusy flavour/aroma to it.