What do you think about this Kolsch?

[BikeAndBrew]

So, I am planning on brewing a "Kolsch" this weekend without using Kolsch yeast. Yea yea, I know it won't be a true Kolsch without the yeast but I'm not all that concerned with staying exactly true to style. Anyway...here's the recipe:

6 1/2 lbs Pilsner
2 1/2 lbs Red Wheat
1 oz. Perle for 60min.
1/2 oz. Tettnang for 15 min.
1/2 oz. Tettnang for 5 min.

I'm going to ferment it with Safale S-04. That's the big question here. I have never brewed with this yeast before but have heard it gives off some "fruity" flavors. I'm going to ferment it as cool as the yeast will allow, so hopefully it will only give me just a touch of fruit flavor. I am going for a Kolsch style with just a touch of fruit flavor, which SWMBO thinks she would like.

Any thoughts?

 

[sptaylor70]

I think that you should use US-05 instead. S-04 is an English style yeast, and fruitier throughout its range than is US-05. US-05 will start to give some slight fruitiness above about 68 degF, and has been used to brew Koelsch style ales (e.g. Biermuncher's Orange Kolsch). Assuming that you're going to stick with dry, S-33 might also be a good choice. Pretty neutral, slightly sweet.

S-04 is a great yeast and will make you a fine beer from this recipe. Be prepared for English style fruitiness, as well as some bubblegum flavor. It will be tasty,* but identifiably not a Koelsch. The most common complaint that I've seen about it is that it can be a slow starter, and has a tendency to stall out in higher gravity beers (which is not an issue with yours).

*English ale yeast is employed in several good blonde ales, such as Deep Ellum's Dallas Blonde.

 

[BigEd]

I would urge the use of a "real" Kolsch yeast but as sptaylor70 says the 04 is going to give the beer an English ale tinge with it's traditional UK esters. Anyways, most drinkers won't notice but you will have a blond ale rather than a "Kolsch". Beyond that I would cut the wheat way back from 27%. Frankly wheat is not mandatory and if you do use it keep it to 5-10%. BTW a German malted wheat is your best choice here. I would also suggest eliminating the late hop additions. An early addition is what the typical Kolsch would have although a small middle addition (~30 min) adds a nice subtle hop note.

 

[BikeAndBrew]

You said exactly what I wanted to hear! Again, I'm not all that concerned with it being a "true Kolsch." As it turns out, I am very close to Dallas and love Deep Ellum's Dallas Blonde for a summertime beer. I'm going to go ahead and stick with the S-04. Maybe I'll get something close!

I've brewed tons of beers with US-05, it's pretty much my house yeast. So, if this doesn't turn out like I want, then I'll try it again with the US-05. Pretty much can't go wrong with that yeast.

 

[Spartangreen]

Your recipe is quite the departure from a Kolsch. I make a ton of Kolsch that SWMBO really likes. Pretty simple.
10lb Pilsoner
0.5lb Vienna

1.5oz Hallertau for 60min
US-05 or Liquid WL-029 that I just dump in the carboy (no starter)
Mash for 90 minutes @149F, and boil for 90 minutes.

 

[sptaylor70]

First time I've heard Shreveport referred to as "very close to Dallas." We Garlanders think of it more as "not too far away to get our lose-all-of-our-money-at-the-poker-table fix on." When we lived in South Carolina, the Whataburger on Jewella Ave. was a mandatory stop.

I've been thinking about trying for something close to Deep Ellum's Darkest Hour and their Numb Comfort this summer to be ready for winter.

I hope that your English Blonde comes out great. Experiment with yeasts for this grain bill - try S-33 or US-05, or better yet a real Koelsch or Altbier yeast. Post your result.

 

[BikeAndBrew]

Well, I'm constantly traveling to Dallas for work so I guess I just think of it as close. Next trip is week after next for a convention at Legacy in north Plano. Can't wait to hit up The Gingerman! As far as the casinos go, I don't think I've stepped foot in any for a couple years. The locals as a whole kind of try to avoid them...

I'll go ahead and brew it as planned, then report back.

 

[BikeAndBrew]

Your recipe is quite the departure from a Kolsch. I make a ton of Kolsch that SWMBO really likes. Pretty simple.
10lb Pilsoner
0.5lb Vienna

1.5oz Hallertau for 60min
US-05 or Liquid WL-029 that I just dump in the carboy (no starter)
Mash for 90 minutes @149F, and boil for 90 minutes.

Thanks for the recipe suggestion. Maybe I'll try that one out next time. Like I said, I use US-05 all the time and like it for most any plain ale. Just curious--why the 90 minute mash & boil?

 

[zeekage]

Thanks for the recipe suggestion. Maybe I'll try that one out next time. Like I said, I use US-05 all the time and like it for most any plain ale. Just curious--why the 90 minute mash & boil?

A long mash generally makes for more fermentable wort. And a long boil is recommended for beers with a large percentage of Pilsner malt to drive off the DMS and its precursor SMM.

 

[BikeAndBrew]

For anyone who might care...

I brewed the recipe as planned, and it turned out awesome. It has the body and hop profile of a kolsch, but the English Ale Yeast gave it just a tiny hint of fruity flavor. Exactly what I was looking for. I fermented it at about 62 degrees. Came out just how I wanted it to. The fruity esters from the S-04 are just barely apparent, & give the beer a unique flavor. Will be adding this one to the Summer rotation for sure.

 

[Spartangreen]

Awesome!! Thanks for sharing.


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