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Jon, is that 23.5 all in a FWH charge like I've seen mentioned on here a lot for Kolsch?
Quote from: charles1968 on August 17, 2016, 04:32:36 pmI like 100% pilsner - it has plenty of malt character on its own. Wheat malt adds a nice softness but I get haze from it. Small amounts of Munich and Vienna get lost in the pilsner malt in my opinion. I haven't tried kolsch malt yetMy kolsch is 100% Pilsner malt, and I have won awards with it. I hop it with noble hops: 60 minutes for bittering and 20 minutes for flavoring, no aroma hops. It is malty yet very crisp. I don't feel the need to add any specialty grains.
I like 100% pilsner - it has plenty of malt character on its own. Wheat malt adds a nice softness but I get haze from it. Small amounts of Munich and Vienna get lost in the pilsner malt in my opinion. I haven't tried kolsch malt yet
Quote from: Frankenbrew on August 17, 2016, 09:51:51 pmQuote from: charles1968 on August 17, 2016, 04:32:36 pmI like 100% pilsner - it has plenty of malt character on its own. Wheat malt adds a nice softness but I get haze from it. Small amounts of Munich and Vienna get lost in the pilsner malt in my opinion. I haven't tried kolsch malt yetMy kolsch is 100% Pilsner malt, and I have won awards with it. I hop it with noble hops: 60 minutes for bittering and 20 minutes for flavoring, no aroma hops. It is malty yet very crisp. I don't feel the need to add any specialty grains.Yep. 100% pils for my (award winning )kolsch as well. You can obviously add Munich or Vienna or Wheat but there's simply no need to clutter the recipe up. I do like a flame out addition of hops for mine so that it has a balanced hop aroma.
Yes I did a batch with hull melon hops and a pureed honey dew mellon secondary carboy. One melon purees down to almost nothing (compared to the bulk size) but the combination gave plenty of melon character
Jon and/or majorvices, what mash temp do you use for your kölsch? Assuming pretty low for that crisp dry finish? Not brewing this anytime soon, but will likely be on the schedule for next spring
A local brewery here brews a Pils with hull melon. I could pound pint after pint on a hot day.