RecipeDB - Kolsch '07

[rough60]

Kolsch '07

Ale - Kölsch
All Grain

Brewer's Notes

This was fermented in the high 20's within 5 days, would have been better probably with temp control. Drink while fresh. Mash at 64degC for lower FG (1.008).

Malt & Fermentables

%	KG	Fermentable
	3.6 kg	JWM Export Pilsner
	0.3 kg	JWM Wheat Malt
	0.1 kg	Weyermann Carapils(Carafoam)

Hops

Time	Grams	Variety	Form	AA
	12 g	Saaz B (NZ) (pellet, 8.0AA%, 60mins)
	8 g	Tettnang (Pellet, 4.5AA%, 10mins)
	6 g	Saaz B (NZ) (pellet, 8.0AA%, 30mins)
	6 g	Tettnang (Pellet, 4.5AA%, 30mins)
	4 g	Tettnang (Pellet, 4.5AA%, 60mins)

Yeast

1000 ml

White Labs WLP029 - German Ale/Kolsch

Misc

1 g

Irish Moss

22L Batch Size

Brew Details

• Original Gravity 1.047 (calc)
• Final Gravity 1.012 (calc)
• Bitterness 21.9 IBU
• Efficiency 83.5%
• Alcohol 4.54%
• Colour 5 EBC
• Batch Size 22L

Fermentation

• Primary 5 days
• Conditioning 2 days

 

[chris.taylor.98]

Couple of comments:

Probably would not bother with the carapils.

Also there was no mention there of yeast that I could see. Yeast selection for this style I believe is very important. The Kolsch yeasts that I know of (wyeast 2656 and the white labs equivalent) ferment surprisingly cool temperatures (12-16) while still technically considered an ale yeast.

I generally only do a single 60 min hop addition for a target of ~ 25IBU (20-30 in the style guidelines).

You also need to try dry this one out. You should be targeting around the 80%+ attenuation make (ie need to mash low).

Despite being an ale this style still benefits from being lagered for a month or two.

 

[rough60]

Hey chris,
i've got the white labs in there, it's an ale yeast, ceravisea, lagers are carlsberginis. (spelling? sorry).
Also, it's a simple recipe with proven results for people who want to try this style.
It's definately not the only way to make a kolsch.
cheers.

 

[mfdes]

Should be no hop flavour or aroma at all in a kolsch. Have you tried it without late hop additions? You should ge a nice refreshing flavour profile from the yeast anyway. I have had good results with Hersbrucker or Spalt at 60m only. A little flavour comes through.

MFS.

 

[rough60]

Yeah I thought about only 60min hop additions, but style guidelines do allow for low hop flavour/aroma. Which is what I prefer.
This beer wasn't made specifically for a comp, but seemed to fit the guidelines, so I entered it.

 

[chris.taylor.98]

Hey chris,
i've got the white labs in there, it's an ale yeast, ceravisea, lagers are carlsberginis. (spelling? sorry).
Also, it's a simple recipe with proven results for people who want to try this style.
It's definately not the only way to make a kolsch.
cheers.

Thanks rough60, next time I will study the recipe better before making comment.

Out of interest what temp did you ferment at?

 

[rough60]

it was around 28deg. we had some nice warm spring weather last year when I pitched and I don't have temp control, yet.