alexbrand
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Most things I have read suggest that wheat is not common in a Kolsch. [...]
I have achieved really good results by using really soft water, 100% Weyermann Pils malt and a 60 minute hallertau addition to about 20-25ibu.
I wouldn't use spalt as I find the flavour can be quite strong and may be a little much in a Kolsch but that is really subjective.
Because of this thread I got a little bit deeper into the lecture on the web. So I can say:
- Wheat malt up to 20% is very common in Klsch. Not all the breweries do so but many.
- Malt used for Klsch is roasted at at max. temp of 70C :icon_chickcheers:
- The hardness of water in cologne varies from middle hard to hard, depends on wich side of the river Rhine you take the sample. On the left side (Gaffel, Frh, Dom) the water is more hard than on the right side (Snner, Gilden). So I think the water should not be too soft.
- The hops used for Klsch is grown at the lower rhine area (around Cologne and Dsseldorf) and in the Hallertau. Therefore it could be useful to throw some Hallertauer into the kettle. But I have no special information about the hops.
Cheers,
Alex