Kölsch recipe thoughts

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Tony B

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So my lady and I really like a Kolsch from Hess brewing here in San Diego. It’s called Claritas if anyone might be familiar.
Anyhow, I asked one of the beer tenders I know if they could get me a recipe and all they offered was what is listed as the ingredients.
Pilsner, Munich and wheat malts. Tettnang and liberty hops.

I looked at a few Kolsch recipes and built mine as follows using grains I know my LHBS carries…
78.4% Weyerman pils
11.8% Weyerman Munich
7.8% Rahr white wheat
2% Weyerman acidulated

1oz liberty FWH
0.5oz liberty 45min
1.5oz Tettnang 15min
0.5oz Liberty 15min( only because I’ll buy a 2oz bag and I’m not keeping 0.5oz of anything)
1oz Tettnang 0min
Total IBU:28
SRM 4.5
OG 1.048
FG 1.010
I only get about 65% BE

Might seem like a lot of hops, but the Tettnang is only 2.1AA
I usually only do a 45 min boil.

What would you change?
 
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Interesting grain bill. The recipe I've always used is stupid simple at 94% pilsner and 6% vienna.
IBUs seem right, I use Hallertaur Hersbrucker at 60 and 15 to get to about the same number.

Big question is: what yeast are you thinking of using?
Kolsch yeast has been a point of interest this spring/summer as at least one player dropped out...

Cheers!
 
Interesting grain bill. The recipe I've always used is stupid simple at 94% pilsner and 6% vienna.
IBUs seem right, I use Hallertaur Hersbrucker at 60 and 15 to get to about the same number.

Big question is: what yeast are you thinking of using?
Kolsch yeast has been a point of interest this spring/summer as at least one player dropped out...

Cheers!
I have WLP029, so going with that.
What do you like for kolsch yeast?
 
I keep mine simple too. 95% Pils, 5% Munich I. I use Escarpment Labs Kolsch yeast because I live near the company that makes it. Hallertauer and Magnum at 60 min. I use Magnum because my Hallertauer is only 1.8% AA.
 
I am a big fan of Cologne malt in my Kolsch. If I were to make any changes to your recipe, I would cut the Pilsner malt by say 20% and replace that with the Cologne malt. WLP029 makes a very good Kolsch.
 
i have made about 5 full size kolsch and a half dozen 1 gallon experimentals since may.

90/10 pilsner/vienna

no wheat

no pressure

i have tried perle tetnang hallertau spaltz in many different combinations but generally keep it simple.

perle 60 and tetnang 10 work best imo

i have tried lallemand koln (no longer available) 2565, and even s04 (so4 under pressure made a good beer but not a kolsch)

ferment 61 degrees until it clears. this took 10 to 14 days with koln. and forever with 2565.

then keg it for as long as you can stand

lallemand and 2565 very similar but 2565 more kolschy ester like white grape.

lallemand cleaner no ester much dryer maybe slight slight apple.

both make really good beer.

i like llallemand casue its much quicker. i cant wait for someone to repackage it . i hope cellarscience makes a smaller package of there kolsch yeast . i have never had a bad yeast from that company.

your use of liberty tetnanag will prolly work well also.
 
So, like I said. We both really like the Hess Kolsch and my goal is to get pretty close to that beer and then make some tweaks to make it my own. I am going to use the WLP029 for this batch because I have some on hand. I will experiment with different yeast in future batches.

I have no ferm temp control. My plan is to chill the wort to the bottom of the “ideal” temp range as indicated by White labs, which I believe is 65F. Then I’ll wet towel it. I was originally considering using pressure, but from the input I got here, it doesn’t sound like a great idea. The wet towel worked well for my most recent batch that I was able to chill to and hold right around 68F through the first few days of fermentation and since I’ve let it rise to about 72F.

I guess my questions are more on the grain ratios with those 3 and my hopping schedule.
I appreciate all the input.
 
I've brewed several, and varied the ingredients over the years. The best ones have been the simplest. Pilsner and 5-10% Vienna or Munich I. Continental hops, like Hallertau, Hersbrucker, etc. With the diminishing AA in many of those, it may be best to bitter with a high-alpha, like Magnum, then use the nobles late boil.

I used to use Koln, but that's now discontinued. K-97 is OK, but not great. 2565 is good if you're pitching liquid.
 
One of my favorite styles. It is all about the yeast and temp control. That being said, I prefer Vienna over your Munich choice, and don't go over 5% on the wheat.

You need to figure out a way to control your temp, keep it closer to 60 then 65. Definitely don't let it rise to 68 or 72, you wont get a Kolsch. Not sure about pressure fermenting.

It's a simple beer, but hard to perfect.
 
My go to Kolsch is

6# cologne/kolsch malt (german)
0.5# vienna
perle hops, but any similar is fine

My 25kg sack of kolsch malt is running low so I've started 50/50 kolsch/pils blend.

cologne/kolsch is hard to source at a reasonable cost around here
 
One of my favorite styles. It is all about the yeast and temp control. That being said, I prefer Vienna over your Munich choice, and don't go over 5% on the wheat.

You need to figure out a way to control your temp, keep it closer to 60 then 65. Definitely don't let it rise to 68 or 72, you wont get a Kolsch. Not sure about pressure fermenting.

It's a simple beer, but hard to perfect.
I just double checked the WL app and for WLP029 the recommended ferm temp range is 65-69F, so my plan is to pitch at 65 and try to keep it under 70. 🤞🏻
 
I just double checked the WL app and for WLP029 the recommended ferm temp range is 65-69F, so my plan is to pitch at 65 and try to keep it under 70. 🤞🏻
It'll get off flavors if you don't keep it low. One of my temperature controllers is actually for seedlings and starts at 68. It's seems to have been the reason for my recipe not coming out the same. Other times I used my ferm chambers. I think I even had the batches under 65 but I didn't write it down. At 68, the temp will shoot post that once the yeast get active, so it was at least 70 maybe 71 or 72 using a heating mat in a cold room. It's a very simple recipe and it's the process and the yeast that affects it the most in my opinion.

Pilsner, Vienna, and some Carapils. Perle and Hallertaurer.

I've seen the Wyeast Kolsch 2 yeast mentioned favorably but have never tried it.
 
Omega Kolsch II (OYL-044) is a fantastic Kolsch yeast. We tried Koln from Lallemand and although it's not available, I actually wasn't a fan of that one. It was quite boring. OYL-044 has been a much better option. For lack of a better description, Koln really lacked the in what I would call a fruity nose, or like a white grape kind of aroma. It was just really one dimensional. OYL-044 definitely gave it that slight fruit note on the nose that I like in a kolsch.

We keep it simple and use all Barke Pilsner malt with about 6% white wheat. We haven't done Vienna in ours as others have stated but might try it actually to compare.

Hops, we really like hallertau blanc in ours for a total of 25 IBUs.
 
I have used Imperial Dieter (G03) many times for Kolsch's and highly recommend it. I've also used it for a delicious Marzen recipe because it is so clean (I know it's an ale yeast, but you would never had known that from the end product).
 
I’ll probably brew this recipe in about 10 days and report back here with stats and results.
I changed the recipe to 86.3% pils
7.8% Munich and 3.9% wheat.
 
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I brew Kolsch a lot! I do a 20g batch every spring and fall. I have a keg I’ve been sitting on since March. Hope it’s still decent.
Mine is simple
Any pils for me, my favorite is Best and can usually only find Avangard. I’m also not against North Star. I want to try Sugar Creek in the spring. I’m not an absolute purist. Seeing I’d really need to brew it in Kohln.
94 Pils
6 Wheat
Crystal/Saaz usually all Crystal to 20ibu
I’ve been running GigaYeast 021. I’m going on 5-6 years with it. I’ll 💩 when I lose it. Just overbuild my starter, decant, fill, and let that build up. I’ve used every liquid out there. I’m an 029 fan, start it low and climb to finish. Make a sizable starter, as I think 029 needs a larger pitch, just my opinion.
Try to limit cold side O2. Any German style loses that distinct Germanish flavor when they get too much cold side O2. Some of my favorite batches were bottle conditioned. I always keg it now, I’d have a dozen cases in rotation. 😃
I think any combo you want is fine. Pitch enough yeast and you’ll make a great beer. ✌️
 
So my lady and I really like a Kolsch from Hess brewing here in San Diego. It’s called Claritas if anyone might be familiar.
Anyhow, I asked one of the beer tenders I know if they could get me a recipe and all they offered was what is listed as the ingredients.
Pilsner, Munich and wheat malts. Tettnang and liberty hops.

I looked at a few Kolsch recipes and built mine as follows using grains I know my LHBS carries…
78.4% Weyerman pils
11.8% Weyerman Munich
7.8% Rahr white wheat
2% Weyerman acidulated

1oz liberty FWH
0.5oz liberty 45min
1.5oz Tettnang 15min
0.5oz Liberty 15min( only because I’ll buy a 2oz bag and I’m not keeping 0.5oz of anything)
1oz Tettnang 0min
Total IBU:28
SRM 4.5
OG 1.048
FG 1.010
I only get about 65% BE

Might seem like a lot of hops, but the Tettnang is only 2.1AA
I usually only do a 45 min boil.

What would you change?
Personally, my Kolsch is much different, but I see you're trying to replicate one you and your Mrs enjoy.

For any Kolsch I wouldn't use Munich at all, BUT definitely don't go over 7-10% or 5% for the wheat. Acid malt % to adjust mash pH to 5.3-5.4. Hops seem ok. 60 min boil at a minimum. Might want to go 75 min with so much Pilsner malt.
 

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