Kolschtoberfest Amber/Dark Kolsch Recipe/Protocol

[permo]

I decided recently to give my own spin to an octoberfest inspired beer using WLP029 fermented extra cool and using a very large pitch of yeast. Check this out

Pilsen Malt - 8 pounds
Dark Munich (srm 30) 1.5 pounds
debittered carafa III 4 oz
.60 oz magnum at 75
.50 oz willamette at 5
.50 oz willamette at FO
1 tbst yeast nutrient/energizer at 10
1 whirlfloc tablet at 10
4 liter WLP029 starter
pitched yeast at 55 degrees
Ambient temp is 65 degrees
6 gallon batch
OG = 1.045
FG = 1.008 or so.......
I will let the propogation phase take place cool and let fermentation naturally rise and approach 67-70 degrees. I am thinking I should get a darned clean and nice lager like ale using this protocol.

I really wasn't sure about the grain bill, but is tough to go wrong with pilsen and munich!

 

[lyacovett]

I had a similar idea. My recipe is different, but I am also using WLP029.

My recipe is :

4.50 lb Munich Malt (9.0 SRM) Grain 41.85 %
4.25 lb Vienna Malt (3.5 SRM) Grain 39.52 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.31 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.65 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.34 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.34 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 11.8 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 6.0 IBU
0.50 oz Hallertauer [4.80 %] (25 min) Hops 5.5 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale

I mashed too high at 157. I think My fg will be a bit high ... it's hovering at 1.018, and I will probably only get a few points lower. I am letting the temps rise now, I fermented right at about 60. So far its really clean, and nice and malty.

 

[permo]

I had a similar idea. My recipe is different, but I am also using WLP029.

My recipe is :

4.50 lb Munich Malt (9.0 SRM) Grain 41.85 %
4.25 lb Vienna Malt (3.5 SRM) Grain 39.52 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.31 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.65 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.34 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.34 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 11.8 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 6.0 IBU
0.50 oz Hallertauer [4.80 %] (25 min) Hops 5.5 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale

I mashed too high at 157. I think My fg will be a bit high ... it's hovering at 1.018, and I will probably only get a few points lower. I am letting the temps rise now, I fermented right at about 60. So far its really clean, and nice and malty.

I bet it is nice and malty! WLP029 is a beast, give it time and it will drop. But you have a lot of crystal in the grist and a super high mash, so I don't think it's gonna get super dry, but it is going to be tasty I bet!

 

[permo]

Just an update, I pitched the yeast with the wort at about 55 degrees and the put the fermenter in 65 degrees ambient. The fermentation started after about 8 hours and after 4 days the fermentation reached 68 degrees then descended to cellar temp at 65 after a day or two.

Today being day 11 I pulled a sample...

OG= 1.049 FG = 1.007


If I didn't know that I used WLP029 I would swear it was a lager. This is by far and away the cleanest ale fermentation I have ever tasted. I think the cold propogation of the yeast completely eliminated any sort of yeast esters. I am going to transfer to keg, add sugar and let this one carbonate naturally for a few weeks before putting it on tap......but boy is it good already.

So it looks like if you pitch a ton of WLP029 with plenty of O2 and nutrients, and pitch it cold...you get a super clean beer.... attenuation was pretty darned good too.

 

[JonK331]

I decided recently to give my own spin to an octoberfest inspired beer using WLP029 fermented extra cool and using a very large pitch of yeast. Check this out

Pilsen Malt - 8 pounds
Dark Munich (srm 30) 1.5 pounds
debittered carafa III 4 oz
.60 oz magnum at 75
.50 oz willamette at 5
.50 oz willamette at FO
1 tbst yeast nutrient/energizer at 10
1 whirlfloc tablet at 10
4 liter WLP029 starter
pitched yeast at 55 degrees
Ambient temp is 65 degrees
6 gallon batch
OG = 1.045
FG = 1.008 or so.......
I will let the propogation phase take place cool and let fermentation naturally rise and approach 67-70 degrees. I am thinking I should get a darned clean and nice lager like ale using this protocol.

I really wasn't sure about the grain bill, but is tough to go wrong with pilsen and munich!

Looks like an Alt to me. Sounds good though.

 

[permo]

Looks like an Alt to me. Sounds good though.

Sweet, altbier it is. I didn't really look at any style guidelines when I brewed it. With WLP029 being such a beast, I think I may add a pound of caramunich to the part next time to make it even maltier.