Kölsch 'New England' Kolsch

[TandemTails]

Recipe Type

All Grain

Yeast

WLP029

Yeast Starter

1L

Batch Size (Gallons)

5

Original Gravity

1.049

Final Gravity

1.008

Boiling Time (Minutes)

60

IBU

27

Color

3.3 estimated (actually more orange)

Primary Fermentation (# of Days & Temp)

60'F for 15 days

Secondary Fermentation (# of Days & Temp)

65'F for 3 days

Additional Fermentation

45'F for 30 days

Tasting Notes

so much citrus and fruit. Not bitter at all. Like a NEPA in Kolsch form

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
10.00 g          Phosphoric Acid 10% (Mash)                       Water Agent   1          -             -             
5.00 g           Gypsum (Calcium Sulfate) (Mash)                  Water Agent   2          -             -             
9 lbs 4.0 oz     Pilsner (Weyermann) (1.7 SRM)                    Grain         3          90.2 %        0.72 gal     
8.0 oz           Vienna Malt (3.5 SRM)                            Grain         4          4.9 %         0.04 gal     
8.0 oz           Wheat Malt, White (Rahr) (3.2 SRM)               Grain         5          4.9 %         0.04 gal     
5.00 g           Gypsum (Calcium Sulfate) (Boil)                  Water Agent   6          -             -             
2.00 ml          Fermcap-S (Boil)                                 Water Agent   7          -             -             
1.00 oz          Azacca [15.00 %] - Boil 5.0 min                  Hop           8          10.6 IBUs     -             
1.00 oz          Citra [12.00 %] - Boil 5.0 min                   Hop           9          8.5 IBUs      -             
1.00 oz          Mosaic (HBC 369) [12.25 %] - Boil 5.0 min        Hop           10         8.7 IBUs      -             
1.00 oz          Amarillo [9.20 %] - Boil 0.0 min                 Hop           11         0.0 IBUs      -             
2.00 ml          Fermcap-S (Primary)                              Water Agent   12         -             -             
1.0 pkg          German Ale/Kolsch (White Labs #WLP029) [35.49 ml Yeast         13         -             -             
1.00 oz          Amarillo [9.20 %] - Dry Hop 5.0 Days             Hop           14         0.0 IBUs      -             
1.00 oz          Citra [12.00 %] - Dry Hop 5.0 Days               Hop           15         0.0 IBUs      -             
1.00 oz          Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days    Hop           16         0.0 IBUs      -

I started with RO water and added the above minerals to the water before separating it out for mash/sparge water.

Mashed with 15.3qt of water for a target mash temp of 148'F for 60 minutes.

Batch sparged with 5.65 gallons at 168'F.

Collected a little shy of 8 gallons and boiled for 60 minutes, adding hops / adjuncts at the times specified above. Boiled down to about 6.25 gallons. Chilled and did a 20 minute hop stand at 150'F, then cooled to 62'F. Collected 5.5 gallons into the fermenter.

I dry hopped @ 45'F without bagging the pellets 5 days before kegging.

 

[JimRausch]

Nice looking beer. How's the flavor?

 

[thehaze]

It's only a Kolsch because you used a Kolsch yeast, but it looks and sounds like it's a NEIPA. I bet there are many commercial breweries that use similar yeast, maybe Hefe yeast as well, to brew NEIPAs. I can vouch for K-97 - dry -. It's really good for hoppy styles and it does not really clear, unless you condition/cold crash/gelatin it.

Cheers!

 

[TandemTails]

Nice looking beer. How's the flavor?

It's really hard to go wrong with those hops. The amount of citrus and fruit aroma and flavor that the late addition and dry hopping provided is tremendous. I've brewed about 70 batches in my time as a home brewer and this is probably my favorite beer of them all.

 

[TandemTails]

It's only a Kolsch because you used a Kolsch yeast, but it looks and sounds like it's a NEIPA. I bet there are many commercial breweries that use similar yeast, maybe Hefe yeast as well, to brew NEIPAs. I can vouch for K-97 - dry -. It's really good for hoppy styles and it does not really clear, unless you condition/cold crash/gelatin it.

Cheers!

Yeah, I was thinking the same thing. There's not really any kolsch character since it's completely overpowered by the hops. I was debating if I should submit this into the pale ale category of a local competition that's coming up haha.

 

[Anyhowe]

Kölsch are fermented warm and then lagered. German noble hops only. Typ Pilsner and Vienna malts. That said I do like the head retention of a little wheat.

Never even thought of a citrus Kölsch before. But I bet it tastes great!

 

[JimRausch]

Interesting. My NEIPA, which I call 'Nova Scotia PA', has a Scottish ale grain bill and the WY Scottish ale yeast. But I hop it like a NEIPA, and this past year added Spruce tips. It turned out really quite nice.
I guess NEIPA, as an evolving style is open to a lot of different interpretations.

 

[spersichilli]

It's only a Kolsch because you used a Kolsch yeast, but it looks and sounds like it's a NEIPA. I bet there are many commercial breweries that use similar yeast, maybe Hefe yeast as well, to brew NEIPAs. I can vouch for K-97 - dry -. It's really good for hoppy styles and it does not really clear, unless you condition/cold crash/gelatin it.

Cheers!

i know Carton in NJ does this a lot - kolsch yeast in NEIPA

 

[VirginiaHops1]

Pinthouse Pizza uses K-97 in their hazy beers