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Doc

Doctor's Orders Brewing
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I'm going to brew another Kolsch style beer this weekend.
The last one I brewed was pretty good, but I wasn't overly happy with the hopping schedule (I used Tettnang at 45 and 15 mins).

This time I'm thinking of using either Spalt, Perle or NZ Hallertau Aroma. All these fit the profile and recommendations, so I'm looking for input from you guys that have brewed Kolsch style beers before. What hops, quantities and time of additions have worked best for you ?

TIA,
Doc
 

Gough

Maintain the Rage!
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Hi Doc,

I've brewed two Kolsch style beers in the last 6-8 months and have been fairly happy with them. I researched reasonably widely when putting the recipes together, but based my recipes mainly on the info on commercial Kolsch varieties available in Daniels Designing Great Beers, and an article on Kolsch on the Brewing Techniques site.

As I'm sure you are aware they both argue that there is reasonable variety between the commercial Kolsches in Koln and that pretty much any of the major German hops are suitable. I've gone for 25 and then 28 IBU of Hallertau Mittelfrueh in both of mine and have had 60 minute and a small 15 minute addition in both. Strong hop flavour and aroma is according to my research (and memory of the beers when visiting Koln), not to style.

So given my efficiencies etc. in 1049 OG beers I've used 40gms 4.6%aa Hall Mitt. at 60 mins, and 15gms at 15 mins, with a slight increase to the flavour addition the second time I brewed basically the same recipe. No overwhelming Hall. flavour, just a nice balance and fairly subtle flavour.

Hope that helped. I liked my Kolschies, as did most who tried them, but I haven't entered them in any comps so don't have any expert feedback. Tettnang was going to be my next experiment in the style actually - how did it go in yours?

Shawn.
 

Doc

Doctor's Orders Brewing
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Gough said:
So given my efficiencies etc. in 1049 OG beers I've used 40gms 4.6%aa Hall Mitt. at 60 mins, and 15gms at 15 mins, with a slight increase to the flavour addition the second time I brewed basically the same recipe. No overwhelming Hall. flavour, just a nice balance and fairly subtle flavour.

Hope that helped. I liked my Kolschies, as did most who tried them, but I haven't entered them in any comps so don't have any expert feedback. Tettnang was going to be my next experiment in the style actually - how did it go in yours?

Shawn.
[post="58396"][/post]​
Cheers Shawn.

As for my Kolsch, it was a really nice clean crisp ale, but was nothing really special. Using only Tettnang (which is a long term fav of mine) just didn't seem to give it that little extra. Mine was also a bit more alcoholic than I planned. From memory it was 5.7% which probably also threw the balance out a little.

Beers,
Doc
 

warrenlw63

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Doc,

I used Hallertau for bittering and 40g of Hersbrucker at strikeout. Gave a very nice, pleasant aroma too.

Came out particularly nice. What I found is that if fermented correctly the yeast should leave a little bit of character, sort of a wine-like fruitiness.

What I found with the yeast is that the beer tastes like absolute crap pre-lagering. This may have something to do with the fact that it stays in suspension for a quite a while and is pretty cloudy.

When I first encountered this I could have sworn that the beer was infected. It bordered on being phenolic like a wheat beer.

Four weeks of cold conditioning changes this beer into a very nice, extremely popular drop with any type of beer drinker. :party:





Here's the recipe;

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

18-A German-Style Ale, Kolsch

Min OG: 1.042 Max OG: 1.048
Min IBU: 20 Max IBU: 32
Min Clr: 6 Max Clr: 10 Color in EBC



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
94.1 8.00 kg. Hoepfner Pils Germany 1.037 3
5.9 0.50 kg. Wheat Malt Germany 1.039 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Hallertauer Pellet 5.50 29.3 45 min.
40.00 g. Hallertau Hersbrucker Pellet 2.90 0.0 0 min.


Yeast
-----

WYeast 2565 Kolsch
fermented at 18c for 2 weeks, racked into kegs, temp gradually lowered to 0c and lagered for 5 weeks.


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 8.50
Water Qts: 24.30 - Before Additional Infusions
Water L: 23.00 - Before Additional Infusions

L Water Per kg Grain: 2.71 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 120
Mash-out Rest Temp : 70 Time: 15
Sparge Temp : 72 Time: 50


Total Mash Volume L: 28.67 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

Asher

Junctyard Brewing
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Traditionally, I tend to agree with Gough's hopping regime...
If using a single variety, About 70% of the hops for bittering & the other 30% in the last 15 mins

My all Perle kolsch was hopped as above. Its still very young and on first tastings, I think such a large volume of low %AA hops for bittering may have added a tad too much flavour.. 2 months lagering will reveal all though

I think for a quick, ready to drink kolsch. Next time Id use something like Northern Brewer for bittering with a few late noble hops to add character


Asher for now
 

Doc

Doctor's Orders Brewing
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Thanks for the replies guys, and Asher for the info on the Perle.
Looks like a combo (two hop) regime is in order.

Beers,
Doc
 

homebrewworld.com

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Doc, I too love me Koelsch !
You have inspired me to have a crack at yet another (will be my 3rd this year)
My tip is drink em fresh ! (dont seem to age to good )
I tried a commercial one this year. My biggest disapointment, bland filtered swill........
I'll stick with mine !
Cheers
 

Doc

Doctor's Orders Brewing
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Thanks for the feedback and suggestions guys.
After much deliberation and reading, I've decided to go with Spalt and Perle. Here is the recipe for Saturday. Grains are measured and crushed. Kettle has been throughly cleaned and now has no beerstone or extract scorch marks.

Beers,
Doc

Doc's Kolsch

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-A Koelsch & Altbier, Koelsch-Style Ale

Min OG: 1.040 Max OG: 1.048
Min IBU: 16 Max IBU: 30
Min Clr: 7 Max Clr: 10 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.34
Anticipated OG: 1.046 Plato: 11.33
Anticipated EBC: 8.9
Anticipated IBU: 30.7
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.039 SG 9.68 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.8 6.30 kg. JWM Traditional Ale Malt Australia 1.038 7
7.1 0.52 kg. JWM Wheat Malt Australia 1.040 4
7.1 0.52 kg. JWM Vienna Australia 1.038 7

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
68.00 g. Spalter Spalt Pellet 4.50 25.2 60 min.
56.00 g. Perle Plug 3.20 5.5 25 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.67 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP029 German Ale/Kolsch


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.34
Water Qts: 26.42 - Before Additional Infusions
Water L: 25.00 - Before Additional Infusions

L Water Per kg Grain: 3.41 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 60


Total Mash Volume L: 29.90 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

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