Ideas for Kolschwine?

[ericd]

Ideas on how to take a kolsch and bump up the ABV (to about 8%) and give it a more complex, vinous character? Just add a pound of table sugar? What do you think?

 

[malkore]

why? kolsch is not a strong beer, and table sugar will just make it very dry, maybe a little cidery, and likely make it less complex.

 

[ericd]

Okay then how would I do what I'm wanting to do?

 

[Chello]

If you want to make an "Imperial" kolsch i'd recommend adding more base malt rather than that much sugar.

 

[michael.berta]

I did something like this recently. It was basically a Kolsch brought up in ABV and IBUs. Not sure how it tastes yet since I only brewed it a week ago.

This is for a 10 gallon all grain batch:

Malts:
25# Pils
1# Wheat
1# Munich

Hops:
2.0 oz Warrior 60 minutes
1.5oz Saaz 30 minutes
1.5oz Saaz 10 minutes
1oz Saaz 1 min

Yeast:

Pacman w/ large starter.

60 IBUs Tinseth.
OG 1.073
Mash efficiency around 80% (i do decoction & protein rest to raise efficiency)

Adjust grains to your efficiency.

Hope this helps

Mike

 

[ericd]

Where does the winey character in some beers (like Trippels) come from? That's what I want. I always thought it was the sugar.

 

[Poindexter]

I have been through a fair sampling of trippels lately and don't recall vinous. Lots of plum and raisin with some floral notes that don't come from tale hops, I chalked all to yeast, the recipes call for fair to midling warm temperatures.

Have you tried any of the commercial US Kolsches? Alaskan Summer, Shiner Summer Stock and St. Arnold's Lawnmower are the three I can think of off the top of my head. I have never been to Germany, never mind Cologne.

If the native German Kolsches have something you want, please research your malt bills carefully. I used a Kolsch yeast once and I pretty much got Shiner Summer Stock.

 

[THart]

I think it's the Kolsch yeast gives it a lot of it's character. I think it's correct to bump up the malt instead of adding sugar, not sure exactly what you'll get at the levels your shooting for. I added some extra wheat malt (dme) to my last one, about a lb & it seems to have done no harm, still tastes like a kolsch to me but still below what you're shooting for. You'll need to adjust the hops too of course, I'd say. Try it & let us know, maybe you're on to something!

Just happened to think of a beer I've heard of but never seen, or tried, from Belgium called Deus I think. Supposed to be strong & somewhat champagne like. Saw it advertised as "The worlds most expensive beer" Haha, how's that for marketing. But maybe that would be a model for what you're after.

 

[Saccharomyces]

I'd bump up the gravity to 1.075-ish, mash low, and use 10% sugar in the grainbill so it will superattenuate. Ferment around 68* to get the fruity esters from the yeast, and carbonate around 3 volumes. This would be similar to a Tripel, but with Kolsch yeast, sounds like the effect you are looking for... (why is everybody afraid of sugar? )

 

[ericd]

I'd bump up the gravity to 1.075-ish, mash low, and use 10% sugar in the grainbill so it will superattenuate. Ferment around 68* to get the fruity esters from the yeast, and carbonate around 3 volumes. This would be similar to a Tripel, but with Kolsch yeast, sounds like the effect you are looking for... (why is everybody afraid of sugar? )

Because everyone's affraid of being accused of making hooch. If that's the case, the belgians have it down to an art :cross:

 

[Saccharomyces]

Because everyone's affraid of being accused of making hooch. If that's the case, the belgians have it down to an art :cross:

Loves me some Belgian quadrupel hooch.

 

[Freezeblade]

I've got some 'o dat quadrupel hooch in the primary fermenter right now! 20% dark candi syrup. what you gonna do suckahs?!

 

[THart]

could bring my ownn glassware....when're we pourin'?

 

[snazzy]

A brewery not far from me makes a Kolschwine.

Have not tried it but they say it does not resemble a beer. Next time I go I will try it and maybe pick one of the brewers heads a little and report back.