A Simpler Koelsch

[AnthonyMac]

Hi folks,

Long time, no post.

I'm having a crack this weekend (maybe) at my first Koelsh. I've researched varous websites (and used beersmith suggestions) to come up with the following recipe. Simple - and I also have all of the ingredients in stock:

4.35kg German Pilsner
0.25kg Wheat Malt
0.25kg Munich

I;m looking at hopping with Northern Brewer, 22gm at 60mins and 7 gm at 30mins, and using 2565 Koelsch yeast.

My query lies in mash temp, and whether or not it is deemed necessary to step the temperature over a period of time. By this I mean that I have come across suggestions to mash in at about 50deg, step up to 60deg and hold for 1/2 hour, again to 70 and hold for 15mins, then mash out at 80deg. Now to me, being the simple type of brewer, this seems a it too complex. Another suggestion was to decoct 40% of the mash after 60 minutes, boil for 10mins and return to the tun.

Does anyone have an opinion on the best and hopefully simplest method? Being my first, I want to keep it reasonably simple, and will increase complexity with my own confidence.

I look forward to you responses. I'm also open to comments re recipe (ie. first wort hopping with tettnang for a bit of spice perhaps??).

AnthonyMac

 

[therook]

Anthony,

This link may help you

Link

Rook

 

[AnthonyMac]

Cheers Rook, a little help, but not quite what I'm after. We'll see what ideas others might put forward.

But thanks again!

AMac

 

[Sammus]

My query lies in mash temp, and whether or not it is deemed necessary to step the temperature over a period of time. By this I mean that I have come across suggestions to mash in at about 50deg, step up to 60deg and hold for 1/2 hour, again to 70 and hold for 15mins, then mash out at 80deg. Now to me, being the simple type of brewer, this seems a it too complex. Another suggestion was to decoct 40% of the mash after 60 minutes, boil for 10mins and return to the tun.

According to the BJCP guidelines, a single temp rest at 149F = 65C can give good results.

edit: just realised that is already mentioned in the thread linked by therook...

 

[AnthonyMac]

Ah - I see. Ok. Definately noted. And apologies, Rook, I see where you were going now. It almost seems to be that koelsch can be as complex or as simple to brew as you please.

My general method is a mash in at about 66, mash out at 76. This works fine for the ales, porters and pilsners I do on a regualr basis. Venturing into new ground now.

 

[Punter]

looks like a nice recipe.
Similar to mine. I find I dont need to step or decoct
for my kolsch and it comes out very nice, slightly dry.
I just single infuse at 66*.
Just got the judging notes back from Bathurst and all 3 sheets
said it had perfect body for the style.

 

[mfdes]

If you're using a fully modified malt like the Weyermann German Pilsner malt, you should not need anything other than a single infusion (with or without mashout) to get a good result. I see you're adding some munich which has a bit of melanoidin. A decocted kolsch would not need it but you'll probably achieve a very similar result by using a proportion of munich instead.

The recipe sounds spot on. I might swap the hops for Hallertauer MF, Tettnanger or Saaz and omit the flavour hops, but that is personal preference and not stylistic. On such a light beer as this by using more of lower alpha hops you will get some hop character, even when boiled for 60 minutes.

MFS