Author Topic: Schilll Kolsch Malt  (Read 1119 times)

Offline hoser

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Schilll Kolsch Malt
« on: January 16, 2014, 03:48:47 AM »
Anyone have experience with this malt?  Sounds like kind of a super Vienna or a malt between Vienna or Munich.   Considering using it as a SMASH Maibock or Belgian Pale Ale.  Anyone have any experience or thoughts on this or this malt?.  Thanks.

« Last Edit: January 16, 2014, 02:04:18 PM by hoser »

Offline majorvices

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Re: Schilll Kolsch Malt
« Reply #1 on: January 16, 2014, 12:23:10 PM »
I've not used it but have seen posts about it over the years. Consensus seems to have been that for a kolsch it is too dark to be used as the single base malt. But I don't recall anyone ever trying to use it in any other recipes. Sounds like a good experiment!

Offline goschman

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Re: Schilll Kolsch Malt
« Reply #2 on: January 16, 2014, 06:06:31 PM »
Yeah seems to be too dark for a base malt for a Kolsch. I used some Vienna in a kolsch so I could see replacing it with kolsch malt...

I like the idea of a a SMASH though
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Offline kylekohlmorgen

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Re: Schilll Kolsch Malt
« Reply #3 on: January 16, 2014, 10:10:49 PM »
Our LHBS did a side-by-side with 100% kolsch malt and 100% Weyermann Pils.

Definitely too dark for a kolsch. I also thought the kolsch malt didn't have the flavor impact I expect from a continental malt. The pilsner malt gave more overall malt character than the kolsch malt.

Possibly Vienna is a "Super" kolsch malt?
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