Kosch Recipe question

[HoppyMaltPoet]

So I want to brew a Kolsch either this weekend or next. Most recipes I have seen call for a Pilsner base malt. I have seen a few that are not using the pilsner malt but a Pale or brewers malt. I have plenty of brewers left over and would like to use this if possible, but was not sure how this would affect my final product. Any thoughts on substituting the Pilsner for Brewer's? I was a little against this at first but if I can use what I have on hand instead... Let me know your thoughts.

I was looking at the following:

8 - 10 lbs German Pilsner Malt (possibly replace with Brewer's)
.5 - 1 lbs German Munich Malt
Tettang or Spalt hops (light on the hop schedule)
White Labs WLP029

 

[brettwasbtd]

You will make a good light hybrid beer. It probably wouldn't fair the best in a competition as a kolsch though. Your color will probably be darker than a standard Kolsch and probably have a different flavor profile.

 

[Misplaced_Canuck]

Pale malt is not really the right malt for a kolsch unfortunately. It's a little bit too dark and too aromatic for a Kolsch. Pilsener is good, or regular two-row in a pinch.

M_C

 

[HoppyMaltPoet]

Yeah I was kind of thinking the same. Was just trying to pinch pennies everywhere I can. I think I will just pick up the pilsner malt. That way I won't question my results in the end. The brewer's malt won't go to waste.

 

[BigEd]

And don't forget to leave out that Munich malt.

 

[waldoar15]

Durst Pils malt is pretty cheap at my LHBS. I bought a 55 lb sack for $40. Cheaper than plain 2 row or pale.

 

[zgoda]

Most common original recipes (German) call for up to 10% of either light Munich or Vienna malt or are just plain 100% pilsner. These days in Germany, the grain bills for Kolsch are very similar to Munich Helles and this is noticeable.

I tried with both of them and while the colour is different, there's not too much difference in aroma or flavor.