The Kölsch Malt Dilemma

[SipalayBrew]

Hello everyone,

Next week, I'd like to brew a melon Kölsch, using Weyermann Pilsner as base malt, along with Hallertau Blanc and Huell Melon. I'd like this beer to be gently hop-forward, something like a Session IPA. As usual, I'll be using Lalbrew Voss Kveik yeast.

Now, I've found this recipe online but I have a few questions:

• Should I use Pilsner or Extra Pale Pilsner?
• Should I add specialty malt or use pilsner only?
• If yes, which specialty malts would you recommend?

Again, the recipe must highlight Hallertau Blanc and Huell Melon flavors, so the malt profile should remain discreet but I wouldn't want it to be completely bland

Thank you for reading!

 

[Cheshire Cat]

Why aren’t you using a Kolsch yeast?

 

[SipalayBrew]

Why aren’t you using a Kolsch yeast?

I live in the Philippines and I don't have any temp control system, so Kveik is basically the only yeast compatible with the climate here (30-35 celsius all year).

Let's call it a Kölsch-inspired kveik beer.

 

[fluketamer]

hes also not using kolsch hops so i think its more of a "kolsch"

but i like this idea.

i have used those hops also in attempts to make a melon lager.

i have only used extra pale once and it seemed to be very unforgiving stick with pilsner (also unforgiving but not as bad)

definately add specialty malt i like 90/ 10 pilsner to vienna for kolsch and closer to 80/20 for lagers. Munich will also work

i dont like either of those hops;

the blanc was kind of blah
and the melon dont taste like melon . if you can get zamba hops they taste like strong honeydew/ cantaloupe

and as for the recipe the madarina dont taste like madarin either.
citra and mosaic taste a lot more like mandarin to me. then madarina bavaria

good luck

 

[SipalayBrew]

hes also not using kolsch hops so i think its more of a "kolsch"

but i like this idea.

i have used those hops also in attempts to make a melon lager.

i have only used extra pale once and it seemed to be very unforgiving stick with pilsner (also unforgiving but not as bad)

definately add specialty malt i like 90/ 10 pilsner to vienna for kolsch and closer to 80/20 for lagers. Munich will also work

i dont like either of those hops;

the blanc was kind of blah
and the melon dont taste like melon . if you can get zamba hops they taste like strong honeydew/ cantaloupe

and as for the recipe the madarina dont taste like madarin either.
citra and mosaic taste a lot more like mandarin to me. then madarina bavaria

good luck

Thank you for your reply.

Regarding specialty malt, this is what I have in stock:

• Château Melano
• Château Biscuit
• Château Cara Ruby
• Château Crystal

I also have Weyermann pale ale.

Which one would you recommend as a subtitute for Vienna/Munich?

 

[fluketamer]

google AI suggests biscuit may be an acceptable substitute for munich in small amounts. . if its for small color adjustments, i have replaced munich and vienna with caramel malt but it def changes the beer

. but understand at this point you are not making a kolsch.

you are making a some kind of pseudolager i think

why not try to just make a session ipa

pale ale with biscuit or crystal 80 /20 or 90/10

bitter with half or even a quarter of the blanc at 60 then throw in the rest of the HM at say 10 or 5 then the melon at flameout. do you have the mandarina also?

 

[SipalayBrew]

google AI suggests biscuit may be an acceptable substitute for munich in small amounts. . if its for small color adjustments, i have replaced munich and vienna with caramel malt but it def changes the beer

. but understand at this point you are not making a kolsch.

you are making a some kind of pseudolager i think

why not try to just make a session ipa

pale ale with biscuit or crystal 80 /20 or 90/10

bitter with half or even a quarter of the blanc at 60 then throw in the rest of the HM at say 10 or 5 then the melon at flameout. do you have the mandarina also?

I've been using Pale Ale for most of my brews. I love malt-forward beer but this time I wanted to explore with (extra pale?) pilsner for a crisper/cleaner feel.

My original idea was a SmaSh Pilsner/Melon but I've read melon wasn't solid enough to handle a whole batch by itself.

Sadly, Mandarina is not available in my country

 

[madscientist451]

Just use 100% of this:
https://www.weyermann.de/en-us/product/weyermann-brewing-malt-type-cologne/

 

[THC 13]

In my experience Hallertau Blanc has a slight harshness about it which generally disappears during lagering. The harshness may be the batch or the harvesting year. Huell Melon tastes like strawberry to me and I like it very much.

Here's a recipe that uses both hops and attempts to clone the Wimbledon Lager which was probably created by Derek Prentice, formerly at Young's, Fuller's and now Wimbledon Brewery

BeerSmith 2 Recipe Printout
Style: Munich Helles
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 20.00 L
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.1 IBUs
Est Color: 3.2 SRM
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 93.7 %
Boil Time: 60 Minutes

Ingredients:
------------
3600.00 g Extra Pale Malt (Crisp) (1.7 SRM) 88.8 %
227.00 g Dextrin Malt (Crisp) (1.5 SRM) 5.6 %
227.00 g Light Munich Malt (Crisp) (11.2 SRM) 5.6 %
20.00 g Perle [8.00 %] - Boil 60.0 min 7.8 IBUs
14.00 g Huell Melon [7.20 %] - Steep/Whirlpool 30.0 min @ 90°C 4.2 IBUs
7.00 g Hallertau Blanc [10.50 %] - Steep/Whirlpool 30 min @ 90°C 3.1 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70)
14.00 g Huell Melon [7.20 %] - 3.0 Days Before Packaging
7.00 g Hallertau Blanc [10.50 %] - 3.0 Days Before Packaging


Mash Schedule: Single Infusion

 

[doug293cz]

In my experience Hallertau Blanc has a slight harshness about it which generally disappears during lagering. The harshness may be the batch or the harvesting year. Huell Melon tastes like strawberry to me and I like it very much.

Here's a recipe that uses both hops and attempts to clone the Wimbledon Lager which was probably created by Derek Prentice, formerly at Young's, Fuller's and now Wimbledon Brewery

BeerSmith 2 Recipe Printout
Style: Munich Helles
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 20.00 L
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.1 IBUs
Est Color: 3.2 SRM
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 93.7 %
Boil Time: 60 Minutes

Ingredients:
------------
3600.00 g Extra Pale Malt (Crisp) (1.7 SRM) 88.8 %
227.00 g Dextrin Malt (Crisp) (1.5 SRM) 5.6 %
227.00 g Light Munich Malt (Crisp) (11.2 SRM) 5.6 %
20.00 g Perle [8.00 %] - Boil 60.0 min 7.8 IBUs
14.00 g Huell Melon [7.20 %] - Steep/Whirlpool 30.0 min @ 90°C 4.2 IBUs
7.00 g Hallertau Blanc [10.50 %] - Steep/Whirlpool 30 min @ 90°C 3.1 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70)
14.00 g Huell Melon [7.20 %] - 3.0 Days Before Packaging
7.00 g Hallertau Blanc [10.50 %] - 3.0 Days Before Packaging


Mash Schedule: Single Infusion

Mash temp & time?

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