Your favorite Kolsch recipe with 34/70 and American hops?

[bstacy1974]

Just picked up a bag of Great Western Superior Pilsen malt and would like to put together a Kolsch brew day this weekend.
Right now my recipe is...
Pilsen 95%
Light Munich 5%
Crystal hops 2oz @ 60mins

Water is RO with additions to achieve...
Ca: 45ppm
SO4: 38 ppm
Cl: 55 ppm

Yeast
Saflager 34/70

Hows this look?
Should I add a touch of wheat?
Would Liberty or Cluster work better for bittering?

 

[michaeltrego]

A Kolsch yeast would be a better choice. I use WY2565 fermented at 60F and then lagered. I do use wheat in my recipe: 83% Pils, 10% Wheat, 7% Munich Light. Crystal hops are great in Kolsch too.

 

[odie]

Kolsch is an ale, not a lager. Use a german ale yeast if you can't source kolsch yeast.

 

[Gnomebrewer]

Recipe looks like a quite nice helles lager. As above, IMO it it's not kolsch yeast, it's not kolsch. I'd happily brew that recipe as is (no wheat) with any of the three hop choices.

 

[bstacy1974]

Unfortunately, I'm limited to dry yeast by my local shop. I'll check in tomorrow to see if they have any K97.

 

[rhys333]

Just picked up a bag of Great Western Superior Pilsen malt and would like to put together a Kolsch brew day this weekend.
Right now my recipe is...
Pilsen 95%
Light Munich 5%
Crystal hops 2oz @ 60mins

Water is RO with additions to achieve...
Ca: 45ppm
SO4: 38 ppm
Cl: 55 ppm

Yeast
Saflager 34/70

Hows this look?
Should I add a touch of wheat?
Would Liberty or Cluster work better for bittering?

Recipe looks good. As others say, a kölsch strain would be ideal. K97 will get you there in a pinch, and you could even try kveik yeast. I've picked up kölsch aromas from the Voss strain.

 

[SonomaBrewer]

Nothing like a fresh Kolsch beer in the summer! Looks like a great recipe but as others have pointed out not quite on style. Agree with using a Kolsch yeast, have had great results with 2565. Why American hops? Hallertau/Tettnang/Spalter are traditional choices.

 

[monkeymath]

Don't fret the classification of yeast too much. Lots of people brew their Helles using WLP029 "German Ale", lots of people rage you couldn't call it a Helles if you're using an ale yeast. Turns out, the classification of yeasts is not always so simple, and WLP029 appears to be hard to put a label on. (This is just the upshot I got from some discussions on here by much more knowledgeable people.)
And if WLP029 might actually be called a lager yeast, and people are brewing Kölsch with it, then yes: you can brew a Kölsch using lager yeast.

Don't fret the classification of beers too much. Brew it, drink it, enjoy it. Call it a Pils, if you like. Call it a Kölsch, if you like. Call it a Helles, if you like. It won't change the beer.

 

[Gnomebrewer]

Don't fret the classification of beers too much. Brew it, drink it, enjoy it. Call it a Pils, if you like. Call it a Kölsch, if you like. Call it a Helles, if you like. It won't change the beer.

If it looks like a duck, quacks like a duck and swims like a duck, we'll call it a duck.
34/70 quacks like a lager, not a kolsch. Not that it can't be enjoyed for what it is.

 

[Beermeister32]

Agreed - use a Kolsch yeast for a Kolsch.

W34/70 is a favorite of mine but if you want a Kolsch, use the right yeast. The W34/70 and 2 oz of hops will make the beer more of a Helles almost going on to a Pilsner.

Would be a great beer that way too!

 

[Beermeister32]

BTW the wheat would not be Reinheitsgebot, but 4 oz will help head retention and lacing...!

 

[ByrdMass]

I've used K97 like three times brewing Kolsch and I always get a lot of yeast expression (fruity esters). I tried playing around with ferm temp, but that character shows up every time I use it. Is this common?
The only Kolsch I've had is from New Glarus and it was very clean in my opinion, nothing at all like the ones I've brewed. I almost suspect S-189 fermented warm or US-05 fermented cooler would get you close to the New Glarus version.

 

[monkeymath]

BTW the wheat would not be Reinheitsgebot, but 4 oz will help head retention and lacing...!

Depending on what you mean by "Reinheitsgebot", wheat is fine as long as he's using an ale yeast.

 

[Beermeister32]

W34/70 being a lager yeast..

 

[Twinkeelfool]

Don't fret the classification of yeast too much. Lots of people brew their Helles using WLP029 "German Ale", lots of people rage you couldn't call it a Helles if you're using an ale yeast. Turns out, the classification of yeasts is not always so simple, and WLP029 appears to be hard to put a label on. (This is just the upshot I got from some discussions on here by much more knowledgeable people.)
And if WLP029 might actually be called a lager yeast, and people are brewing Kölsch with it, then yes: you can brew a Kölsch using lager yeast.

Don't fret the classification of beers too much. Brew it, drink it, enjoy it. Call it a Pils, if you like. Call it a Kölsch, if you like. Call it a Helles, if you like. It won't change the beer.

I love 029, it’s my house yeast for anything non Belgian or british. Great for hoppy beers too but I use 2565 if I want to brew a kolsch. I find 029 super clean and crisp, where 2565 gives that white wine kind of character to beers.

 

[Twinkeelfool]

BTW the wheat would not be Reinheitsgebot, but 4 oz will help head retention and lacing...!

Why wouldn’t wheat be compliant with the reinhetsgebot? Not that I care much about it but wheat should be ok, shouldn’t it?

 

[day_trippr]

Strictly interpreted, the Reinhetsgebot allowed the use of barley, water and hops.
Didn't even include yeast!

 

[soccerdad]

Sorta off topic. Back when I was brewing mostly kits I got somebody's Honey Kolsch. The yeast was Safeale 05

 

[Twinkeelfool]

Strictly interpreted, the Reinhetsgebot allowed the use of barley, water and hops.
Didn't even include yeast!

What about Hefeweizen?

 

[monkeymath]

What about Hefeweizen?

Only the breweries affiliated with the ruler were allowed to use wheat. It served a dual purpose of reserving wheat for baked goods and creating a state-owned monopoly on Hefeweizen.
And yes, it is dumb that you often find "In line with the Reinheitsgebot of 1516" on bottles of Hefeweizen.

Today, beer production is regulated by the "vorläufiges Biergesetz" (or "preliminary beer law"). This law is still often alluded to as "Reinheitsgebot" (a term which is itself of unclear origin). In particular, it allows the use of grains other than barley in ales, but not lagers. Therefore, wheat can be used in Kölsch, although it is not a typical ingredient.

 

[soccerdad]

Therefore, wheat can be used in Kölsch, although it is not a typical ingredient.

This was always my understanding .. That wheat in a kolsch was atypical. But over the years, as I have looked at recipes, I have seen it widely used.

 

[T Murph]

Depending on what you mean by "Reinheitsgebot", wheat is fine as long as he's using an ale yeast.

Come on guys, let him brew to tell us about it. Besides if he isn't brewing in Koln it isn't truly a Kolsch

 

[Broothru]

Don't fret the classification of yeast too much. Lots of people brew their Helles using WLP029 "German Ale", lots of people rage you couldn't call it a Helles if you're using an ale yeast. Turns out, the classification of yeasts is not always so simple, and WLP029 appears to be hard to put a label on. (This is just the upshot I got from some discussions on here by much more knowledgeable people.)
And if WLP029 might actually be called a lager yeast, and people are brewing Kölsch with it, then yes: you can brew a Kölsch using lager yeast.

Don't fret the classification of beers too much. Brew it, drink it, enjoy it. Call it a Pils, if you like. Call it a Kölsch, if you like. Call it a Helles, if you like. It won't change the beer.

WLP-029 "German/Kolsch Ale" is a very good choice. Supposedly the strain is from PJ Fruh brauerei in Koln which has been serving up the ultimate Kolsch for over 300 years.

 

[bwible]

Strictly interpreted, the Reinhetsgebot allowed the use of barley, water and hops.
Didn't even include yeast!

They didn’t know about it. 1516 was about 300 years before Louis Pasteur. And Pasteur was ex-communicated for stepping on the church’s turf. Talking about invisible beings and all that.

 

[burtom]

Reinheitsgebot or Purity Law as was probably stated above was only applicable to “beer” which was defined as brewed with bottom fermenting yeast/lager. I think ales were called ales and exempt.

 

[couchsending]

A beer brewed with American ingredients and lager yeast is no Kolsch. I’m rather militant about Kolsch. That and Altbier are about as specific as it get when it comes to style. If you’re gonna make something and call it a Kolsch (or technically Kolsch style ale) make it with the correct ingredients or just call it something else.

What you’re making sounds like a great blonde ale.

Yes I know 34/70 is technically lager yeast but wlp029 is also genetically lager yeast if we’re splitting hairs.

 

[Twinkeelfool]

Well if it’s not brewed in cologne it’s not a kolsh either . Anyway, personally style adherence doesn’t really bother me, as long as it tastes good

 

[Broothru]

A beer brewed with American ingredients and lager yeast is no Kolsch. I’m rather militant about Kolsch. That and Altbier are about as specific as it get when it comes to style. If you’re gonna make something and call it a Kolsch (or technically Kolsch style ale) make it with the correct ingredients or just call it something else.

What you’re making sounds like a great blonde ale.

Yes I know 34/70 is technically lager yeast but wlp029 is also genetically lager yeast if we’re splitting hairs.

Having spent a fair amount of time in both Dusseldorf and Koln, I have a fondness for both styles. On my "to brew" list this summer is one of each, so I'm dusting off some archived recipes I've brewed in the past. Mind sharing your favorite Kolsch recipe?

 

[couchsending]

Having spent a fair amount of time in both Dusseldorf and Koln, I have a fondness for both styles. On my "to brew" list this summer is one of each, so I'm dusting off some archived recipes I've brewed in the past. Mind sharing your favorite Kolsch recipe?

I’ve got v19 of a Kolsch fermenting right now. V18 was my favorite so far. It was

Barke Pils
15% Cologne Malt
4% Carafoam

145/154/162/170

I think. I used sauergut for the mash and kettle pH adjustment. Fermented it with this East Coast Kolschbier strain at 64. Spunded it and lagered it for 4 weeks. I don’t remember the exact hops I used but most likely Perle at 70 and Tradition or Spalt at 10.

Present one is Ireks Pils and 15% Ireks Vienna with 2% Acidulated. Tradition at 70 and Spalt/Tradition at 10. Fermenting a bit colder at 62.

 

[Broothru]

Thanks for the recipe. I'm not familiar with Cologne malt. Similar to Carahell or Caravienne, or more like Light Munich?

Totally agree on the step mash temperatures, and especially the hops. Spalt and Perle definitely, and Tradition as well. Thinking WLP-029 for the Kolsch and either -036 or Imperial "Dieter" for the altbier.