Honey Kolsch

[crbrown25]

Getting ready to brew an extract Honey Kolsch...Couple questions...What's the ideal primary fermentation temp? (using Wyeast 2565 Kolsch)...Is there any benefit to a cold secondary fermentation? (what temp?) I plan a 2 week primary and a 1 week secondary before i keg.

 

[jaycount]

per Wyeast: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=144 56* - 70* F

In a Kolsch I would probably err to the cold side and keep it around 58-60, looking to get that crisp, clean taste.

 

[crbrown25]

Crisp & clean is what i'm going for...thanks for the info. I couldn't find the temp recommendations on the wyeast website. Thanks for the link.

 

[breadbohn]

Oh man, just the words "Honey Kolsch" got my attention. Would you be willing to post the recipe?

 

[crbrown25]

Briess LME 3.3#
Pilsen Light DME 3#
Lt. Munich 8 oz.
Vienna 4 oz.
Hallertau 1 oz. (Bittering)
Hallertau .5 oz. (Aroma)
Orange Blossom Honey 1#
Wyeast 2565 Kolsch

--I'm reading that the best time to add the honey is anywhere from last 10 mins of boil to right at flameout. Not sure what I'll do yet. I plan to brew on Friday, keg it, and roll it out at my 4th of July picnic. I'll let you know how it turns out.

 

[jaycount]

I did my honey brown's honey addition right at flameout, it was tasty, a little bit of honey flavor but a fair amount of dryness because the honey tends to ferment dry.

Good luck!

 

[Cowbizzoy]

FWIW i added honey (orange blossom) at approx high krausen.... (different style of beer)...wonderful results.

 

[crbrown25]

So you added the honey right into your primary bucket/carboy? what style was it? what effect did the honey have?

 

[Cowbizzoy]

So you added the honey right into your primary bucket/carboy? what style was it? what effect did the honey have?

Yessir exactly - after it had been fermenting for a day or two and was still nice and foamy on top, i tossed in the orange blossom honey. Hard to say exactly the effect of this, it was my first time trying it. I THINK it retained a bit more of the smells the honey had...I did warm (not boil) it on the stove with a bit of water so i could pour it in a carboy a bit easier.

 

[crbrown25]

Oh man, just the words "Honey Kolsch" got my attention. Would you be willing to post the recipe?

sorry...light LME too.

 

[breadbohn]

Yeah, light LME would've been my guess. Thanks for posting, and let us know how it turns out. I once made Papazian's Kolsch, but felt it lacked "something." I'm hoping you've found the right something here!

 

[crbrown25]

The Kolsch turned out pretty good. It was a crowd pleaser (but maybe because it lacked any real intense tastes)...very light, sweet & malty...which is the idea for the style...worked well at a picnic with 90 degree temps & people used to drinking miller lite-type beer. I decided against using honey, which looking back, would've increased dryness & probably made it better.