Author Topic: Vienna in a Kolsch  (Read 1588 times)

Offline factory

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Vienna in a Kolsch
« on: December 12, 2014, 01:50:06 PM »
Has anyone ever heard of this?  Is it "to style"?  I read in the BJCP Guidelines that wheat malt may sometimes be used, but no mention of Vienna.  Any thoughts?

Offline goschman

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Re: Vienna in a Kolsch
« Reply #1 on: December 12, 2014, 02:19:29 PM »
I think my Kolsch is something like:
8# pilsner
1.5# Vienna
.75# wheat

My Kolsch is not 'authentic' but it works for me. I thought that Vienna and munich can be included without issue but like you said, it doesn't mention it in the guidelines.

I believe some others around here may use 100% pilsner or throw in a small amount of munich
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

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Up Next: Euro Pale, IPA

Offline jtoots

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Re: Vienna in a Kolsch
« Reply #2 on: December 12, 2014, 02:21:16 PM »
I was recently reading up on Kolsch in "Designing Great Beers" and I don't remember it being mentioned.  It seemed to me that Daniels suggested Wheat and Munich, then brought up that competition sees quite a bit of Crystal (more in the slightly darker altbiers) although it's not true to the style.

That's not a definitive "no" from me, just chiming in... looking forward to input from others.

Online hopfenundmalz

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Re: Vienna in a Kolsch
« Reply #3 on: December 12, 2014, 02:21:39 PM »
I have heard of some using it, but one should keep the % low. Vienna would have about the same Lovibond as Kölsch malt, so it is a substitute. There is a small range of color for Kölsch if you are in Cologne/Köln.
Some Kölsch breweries use a little wheat, keep it to less than 10%.
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Offline morticaixavier

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Re: Vienna in a Kolsch
« Reply #4 on: December 12, 2014, 04:31:49 PM »
I use a couple % of munich. you could probably use vienna in the same way.
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Offline factory

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Re: Vienna in a Kolsch
« Reply #5 on: December 12, 2014, 05:26:07 PM »
I use a couple % of munich. you could probably use vienna in the same way.

When you say "couple of a %" do you mean less than 10? Or 5 or less?

Offline Stevie

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Re: Vienna in a Kolsch
« Reply #6 on: December 12, 2014, 05:34:58 PM »
My kolsch is 90% pils, 5% light munich, 5% wheat.

Offline morticaixavier

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Re: Vienna in a Kolsch
« Reply #7 on: December 12, 2014, 05:36:58 PM »
I use a couple % of munich. you could probably use vienna in the same way.

When you say "couple of a %" do you mean less than 10? Or 5 or less?

3 or 4 would be my guess from memory. barely enough to change the color. it just adds a hint of that bread crust malt character that seems really nice in a crisp dry lager like beer.
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Offline HoosierBrew

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Re: Vienna in a Kolsch
« Reply #8 on: December 12, 2014, 05:37:13 PM »
My kolsch is 90% pils, 5% light munich, 5% wheat.

That's what I've used on my last couple IIRC.
Jon H.

Offline udubdawg

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Re: Vienna in a Kolsch
« Reply #9 on: December 12, 2014, 05:48:46 PM »
mine is 75% Pils, 25% Kolsch malt; Kolsch malt being fairly similar to Vienna I could definitely see giving it a shot.

Offline goschman

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Re: Vienna in a Kolsch
« Reply #10 on: December 12, 2014, 05:51:40 PM »
Along with the OP, is there any stylistic issues using a considerable amount (10% or more?) in a Kolsch? It seems that as long as Pilsner is the dominant grain then amounts of wheat, munich, or Vienna are acceptable?
« Last Edit: December 12, 2014, 05:54:21 PM by goschman »
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline factory

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Re: Vienna in a Kolsch
« Reply #11 on: December 12, 2014, 05:52:53 PM »
My kolsch is 90% pils, 5% light munich, 5% wheat.

That's what I've used on my last couple IIRC.

Thanks!  I'll go with that. Last time (first time) I went with 100% pils.  I thought it might need a little something extra, but didn't have a place to start for how much of what. 

BTW, I'm using an oz each of Tettnang and Hallertauer.  I also need just a touch of gypsum to get my Ca up to 100 ppm and maybe get a little hop charater (not too much).

Offline goschman

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Re: Vienna in a Kolsch
« Reply #12 on: December 12, 2014, 05:55:29 PM »
My kolsch is 90% pils, 5% light munich, 5% wheat.

That's what I've used on my last couple IIRC.

Thanks!  I'll go with that. Last time (first time) I went with 100% pils.  I thought it might need a little something extra, but didn't have a place to start for how much of what. 

BTW, I'm using an oz each of Tettnang and Hallertauer.  I also need just a touch of gypsum to get my Ca up to 100 ppm and maybe get a little hop charater (not too much).

I have been considering making mine more to style. When are your hop additions?
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline HoosierBrew

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Re: Vienna in a Kolsch
« Reply #13 on: December 12, 2014, 05:57:08 PM »
mine is 75% Pils, 25% Kolsch malt; Kolsch malt being fairly similar to Vienna I could definitely see giving it a shot.

I haven't used the kolsch malt yet. Next time I want to use some - I've heard pretty good reviews on it so far.
Jon H.

Offline factory

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Re: Vienna in a Kolsch
« Reply #14 on: December 12, 2014, 06:05:06 PM »
My kolsch is 90% pils, 5% light munich, 5% wheat.

That's what I've used on my last couple IIRC.

Thanks!  I'll go with that. Last time (first time) I went with 100% pils.  I thought it might need a little something extra, but didn't have a place to start for how much of what. 

BTW, I'm using an oz each of Tettnang and Hallertauer.  I also need just a touch of gypsum to get my Ca up to 100 ppm and maybe get a little hop charater (not too much).

I have been considering making mine more to style. When are your hop additions?

1 oz Hallertaurer @ 60
.5 oz Tettnang @ 30
.5 oz Tettnang at flameout, stand 20 min (or I might run the wort through my Hop Rocket for this, I haven't decided yet)