Author Topic: Kolsch  (Read 7112 times)

Offline poobah58

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Re: Kolsch
« Reply #15 on: May 07, 2012, 05:19:55 PM »
I'm with jm I think 5% wheat and 5% Vienna makes a better Kolsch...
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Offline kylekohlmorgen

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Kolsch
« Reply #16 on: May 07, 2012, 07:15:58 PM »
Once you have 'real' temp control - I think lagers yield no more difficulty than ales.

I think Kolsch is a tough one to get just right!
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Offline kraftwerk

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Re: Kolsch
« Reply #17 on: May 09, 2012, 10:34:34 PM »
Just finished a keg of my first Kolsch ever. Came out alright. I think I need to use some kind of fining next time, as well as cold conditioning for at least 2 weeks. The following is based on a whole bunch of recipes I found online.

5 Gallon batch

7 lb. Pilsner
1 lb. Munich I
1 lb. Pale Wheat

Infusion mash:

122- 15 min.
138- 15 min.
151- 60 min.
168- mashout

60 min. boil:
1.5 oz. Hallertauer @ 0:00
0.5 oz     "      "     @ 0:45
0.5 oz     "      "     @ 1:00


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Offline redbeerman

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Re: Kolsch
« Reply #18 on: May 11, 2012, 01:14:10 PM »
Just finished a keg of my first Kolsch ever. Came out alright. I think I need to use some kind of fining next time, as well as cold conditioning for at least 2 weeks. The following is based on a whole bunch of recipes I found online.

5 Gallon batch

7 lb. Pilsner
1 lb. Munich I
1 lb. Pale Wheat

Infusion mash:

122- 15 min.
138- 15 min.
151- 60 min.
168- mashout

60 min. boil:
1.5 oz. Hallertauer @ 0:00
0.5 oz     "      "     @ 0:45
0.5 oz     "      "     @ 1:00

What yeast strain did you use?  I've had great results using WLP029.
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Offline Pinski

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Re: Kolsch
« Reply #19 on: May 11, 2012, 01:30:06 PM »
What do you like for a fermentation schedule for your Kolsch? I've got a batch thats been at 60df for almost two weeks. Was thinking I would ramp it down to about 38 for another few weeks before kegging.
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Offline morticaixavier

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Re: Kolsch
« Reply #20 on: May 11, 2012, 02:39:16 PM »
What do you like for a fermentation schedule for your Kolsch? I've got a batch thats been at 60df for almost two weeks. Was thinking I would ramp it down to about 38 for another few weeks before kegging.

that's more or less my plan, Major indicated that the WLP029 is a little less tolerant of low temps than the wyeast version so I am thinking 62 for 2 or three weeks and then 34ish for two or three weeks.
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Offline morticaixavier

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Re: Kolsch
« Reply #21 on: May 21, 2012, 10:54:08 PM »
So, does your kolsch end at 1.006 or is my thermo out of wack?
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Offline Pinski

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Re: Kolsch
« Reply #22 on: May 21, 2012, 11:19:20 PM »
I'll measure mine this weekend. I've been ramping it down slow and steady for the past week. Thought I'd let it sit at 38df for a couple weeks then keg it and leave it a few more.  Brewed 4/29.
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Offline skyler

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Re: Kolsch
« Reply #23 on: May 22, 2012, 01:58:51 AM »
I would go with Crystal or Liberty hops and bitter with magnum, perle, or northern brewer. And I like a tiny dose of hops at 5-10  min. Like 90-30-5 with no more than 1 oz/10 gal at 30 and 5. Either 100% pils with acid or a little sauermalt and the rest pils.

Offline morticaixavier

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Re: Kolsch
« Reply #24 on: May 22, 2012, 06:54:17 AM »
I would go with Crystal or Liberty hops and bitter with magnum, perle, or northern brewer. And I like a tiny dose of hops at 5-10  min. Like 90-30-5 with no more than 1 oz/10 gal at 30 and 5. Either 100% pils with acid or a little sauermalt and the rest pils.

this is actually a test batch for the AHA club only comp, whenever that happens, can't remember now. Went with hallertau FWH and 100%pils, used a little lemon juice to lower the pH, don't know how acurate that was, have to get some standard acid product, maybe just some saurmalt for next time. I will see what I think and maybe add a touch of late hops and maybe a touch of munich.
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Offline bluesman

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Re: Kolsch
« Reply #25 on: May 22, 2012, 12:20:48 PM »
I've got a Kolsch planned for Thursday.  I'm using 100% Pils with Mittlefruh for bittering and flavor.  I'm fermenting with WLP029.  I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
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Offline FirstStateBrewer

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Re: Kolsch
« Reply #26 on: May 22, 2012, 12:25:51 PM »
I've got a Kolsch planned for Thursday.  I'm using 100% Pils with Mittlefruh for bittering and flavor.  I'm fermenting with WLP029.  I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
I'm brewing a Kolsch on Monday. 
Scott B

Offline bluesman

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Re: Kolsch
« Reply #27 on: May 22, 2012, 12:29:07 PM »
I've got a Kolsch planned for Thursday.  I'm using 100% Pils with Mittlefruh for bittering and flavor.  I'm fermenting with WLP029.  I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
I'm brewing a Kolsch on Monday.

Nice!  :)

I hope to have it ready mid-July or so.
Ron Price

Offline FirstStateBrewer

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Re: Kolsch
« Reply #28 on: May 22, 2012, 12:32:45 PM »
I've got a Kolsch planned for Thursday.  I'm using 100% Pils with Mittlefruh for bittering and flavor.  I'm fermenting with WLP029.  I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
I'm brewing a Kolsch on Monday.

Nice!  :)

I hope to have it ready mid-July or so.
We'll have to compare brews!   :D
Scott B

Offline majorvices

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Re: Kolsch
« Reply #29 on: May 22, 2012, 12:34:58 PM »
2 weeks lagering is plenty, jusT sayin'.
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