Kolsch?

[ChrisJ02]

I attempted a kolsch but couldn't get a kolsch yeast. I went ahead with the following recipe. Is it a kolsch or what should I actually call it?
Thank you!

Grains
9.5lbs German Pilsner (4.3kg)
0.5lbs Vienna (.226kg)
0.5 Wheat (.226kg)

Hops
1.75oz Tettnanger (50g)

Yeast
Danstar Nottingham

Mashed @ 149 (65C)
Boil 90 mins, hops for 60 mins, whirfloc for 15 mins
OG 1.056 FG 1.01

 

[Desert_Sky]

Looks pretty close to the blonde ale I brew. Its your beer, and if youre not entering a competition, call it whatever you'd like

https://www.homebrewtalk.com/showthread.php?t=26312

 

[ChrisJ02]

Thanks!
It won't be going into a competition but I was curious to if it fell closer into another category. It looks quite close to what you brewed and it seems I have some work to do on formatting future brews I post!

 

[cswis86]

I would still call it a Kolsch. The yeast you're using ferments pretty clean at low temps with low esters just like a Kolsch yeast. In my experience the cold conditioning period (lagering) is what really mellows the beer out and makes it kolsch-like. If you lager the beer for a month at below 35F you'll enjoy the results and 9 out of 10 people won't know (or care) that you used the 'wrong' yeast.

 

[bstacy1974]

Try Saflager W-34/70 next time. Very nice in a kolsch.

 

[Schemy]

Does it taste like a kolsch? If not, don't call it a kolsch. If it tastes like a blonde ale, it's a blonde ale.

Always go with what the beer tastes like.