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Author Topic: doing a Kolsch style  (Read 3622 times)

Offline scarecrow

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doing a Kolsch style
« on: April 13, 2015, 06:47:25 pm »
I am moving on to my 2nd brew this coming weekend and plan on doing a Kolsch style brew. I already have an amber ale and think a nice Kolsch style would be a great compliment to the Amber. My question though is during the secondary fermentation the recipe calls for the brew to be kept at a 50 degree temp. I plan on using my Kegerator as the secondary fermentation however when checking the temps it sits between 46-48 degrees. Having the temp lower than called for will it affect the yeast and fermentation or will it be fine?

Offline chezteth

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Re: doing a Kolsch style
« Reply #1 on: April 13, 2015, 09:30:42 pm »
Which yeast are you planning on using?  My assumption is that the 50°F secondary is to perform a type of lagering phase. I think the 46 - 48° will be fine. If you keg your beer I would just keg it then chill it and allow it to lager for awhile to allow the beer to clean up and clarify.

Offline hopfenundmalz

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Re: doing a Kolsch style
« Reply #2 on: April 13, 2015, 09:35:50 pm »
IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine.
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Offline scarecrow

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Re: doing a Kolsch style
« Reply #3 on: April 13, 2015, 10:41:03 pm »
Which yeast are you planning on using?  My assumption is that the 50°F secondary is to perform a type of lagering phase. I think the 46 - 48° will be fine. If you keg your beer I would just keg it then chill it and allow it to lager for awhile to allow the beer to clean up and clarify.

So if I did this I should just hold off on hooking up the CO2 until after secondary is complete? Im going to be using Wyeast 2565 yeast smack pack.

Offline chezteth

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Re: doing a Kolsch style
« Reply #4 on: April 13, 2015, 10:46:03 pm »
You can carbonate at the same time as lagering.

Offline chezteth

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Re: doing a Kolsch style
« Reply #5 on: April 13, 2015, 10:52:13 pm »


You can carbonate at the same time as lagering.

Edit : The WY2565 can be lagered cooler than 45°F.

Offline scarecrow

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Re: doing a Kolsch style
« Reply #6 on: April 13, 2015, 10:58:04 pm »
awesome thanks for the info. I can't help myself I got this itch and need to brew..

Offline chezteth

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Re: doing a Kolsch style
« Reply #7 on: April 13, 2015, 11:03:50 pm »
I know the feeling. I brew as often as possible. I try to brew several different styles so I have plenty to choose from.

Offline scarecrow

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Re: doing a Kolsch style
« Reply #8 on: April 13, 2015, 11:30:23 pm »
Currently I have two taps on my system. figured that same reason when the wife asked me why. I like a variety so I went with an amber ale and now a kolsch. I wanted something light for working in the yard.

Offline toby

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Re: doing a Kolsch style
« Reply #9 on: April 14, 2015, 09:14:50 am »
IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine.

This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it's not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark.

Offline Iliff Ave

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Re: doing a Kolsch style
« Reply #10 on: April 14, 2015, 09:24:51 am »
IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine.

This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it's not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark.

My current kolsch is very similar. It definitely tasted more like a pils when it was younger but has softened a bit with time. I used 2.1% AA tettnang to get to 26 IBUs which equated to a lot of hops. It has an overall 'hoppiness' that is not present in a traditional kolsch. I overshot my gravity quite a bit and decided to add more hops as well and overdid it a bit.

To the OP, if you are kegging I wouldn't worry about lagering it before packaging. For me it's interesting to see how the beer changes by sampling throughout the aging process.
« Last Edit: April 14, 2015, 09:29:05 am by goschman »
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Offline Pinski

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Re: doing a Kolsch style
« Reply #11 on: April 14, 2015, 09:40:35 am »
To the OP, if you are kegging I wouldn't worry about lagering it before packaging. For me it's interesting to see how the beer changes by sampling throughout the aging process.

Indeed! Drink fresh Kolsch! Yum.
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Offline Steve Ruch

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Re: doing a Kolsch style
« Reply #12 on: April 14, 2015, 03:25:00 pm »
So if I did this I should just hold off on hooking up the CO2 until after secondary is complete? Im going to be using Wyeast 2565 yeast smack pack.

Keep in mind that 2565 has a rep of being very slow to drop clear.
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Offline brewinhard

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Re: doing a Kolsch style
« Reply #13 on: April 14, 2015, 05:17:45 pm »
IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine.

This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it's not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark.

My current kolsch is very similar. It definitely tasted more like a pils when it was younger but has softened a bit with time. I used 2.1% AA tettnang to get to 26 IBUs which equated to a lot of hops. It has an overall 'hoppiness' that is not present in a traditional kolsch. I overshot my gravity quite a bit and decided to add more hops as well and overdid it a bit
To the OP, if you are kegging I wouldn't worry about lagering it before packaging. For me it's interesting to see how the beer changes by sampling throughout the aging process.

That is why I like to use a strong AA% hop like German Magnum for bittering to minimize the amount of hop matter going into this delicate style beer. 

Offline scarecrow

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Re: doing a Kolsch style
« Reply #14 on: April 26, 2015, 08:56:25 pm »
So I did the Kolsch today and it kicked my ass. I couldn't get the boil to stay at 168 like the directions said so I had to paint a low at 180. did it for about an hour and had to actually cool the boil down twice when I realized I made a mistake. So by me taking this off the boil and dunking it in a water bin to chill did I ruin this beer. I just want to know before I go and put it in 2ndary fermentation next weekend.