[majorvices]

You want pils malt for sure, preferably german but Rahr works well. Not briess.

[brewmichigan]

You want pils malt for sure, preferably german but Rahr works well. Not briess.

 What's your reasoning for "not briess?" I've heard people don't like Briess pils and I have only ever used weyermann and best malz so I can't attest to why.

[majorvices]

Bries pils malt is bland and flavorless IMO.

[hopfenundmalz]

Al Haunold ran the OSU hop development program (or something like that) in the 80s and 90s. He released all four of the Hallertau Mf mimics: Ultra, Liberty, Crystal, and Mt. Hood. He liked Mt. Hood the best, fwiw. Ultra seems harder to find than the others, but Crystal and Mt. Hood shouldn't be too hard to find.

Vanguard is another good noble-ish hop, as hopfen pointed out.

I think Ultra is all but out of production these days.  I have not seen it for a while as a commercial hop.  I did buy a rhizome about 10-11 years back, but it is not have a good yield here.

Mt. Hood is one that I like also.  Never played with crystal, maybe next fall I will buy some.

[bluesman]

You want pils malt for sure, preferably german but Rahr works well. Not briess.

+1

I also recommend Pils malt for this style. I've used Weyermann and Best. The pils malt will work better for this style as it will allow for a nice balance with the Kolsch yeast as opposed to the more maltier profile of a 2-row base malt. This beer exhibits a delicate flavor profile and is really good when properly balanced.

[euge]

I've made a couple Kolsch's with Breiss 2-row simply because it was all I had for grain. Turned out OK and very drinkable but in the future I'll be using pils malt. And I've made 2 batches with all Zeus hops. Mt hood is good in there as well.

Don't obsess just do it. Despite it's simplicity and paleness the style is very forgiving.

[udubdawg]

Anyone here used Global's Kolsch Malt in their Kolsch, and if so at what %?  Seems pretty dark.

thanks--
--Michael

[jeffy]

You want pils malt for sure, preferably german but Rahr works well. Not briess.

+1

I also recommend Pils malt for this style. I've used Weyermann and Best. The pils malt will work better for this style as it will allow for a nice balance with the Kolsch yeast as opposed to the more maltier profile of a 2-row base malt. This beer exhibits a delicate flavor profile and is really good when properly balanced.

I use Wyermann Pils a lot.  I went through a couple of bags of Briess Malteurop a year or so ago and it made a beer that was lacking the same flavor and, interestingly, had a little drop in efficiency.
Some of the honey flavor that ukolowiczd mentioned in his post is from pils malt rather than yeast, so I think European pils malt is important in this style.

[nateo]

I've heard some people add a very small late addition or flameout addition, like 10-20g / 5gal. Any opinions on late hop addition, or just go with a bittering addition? I was also planning on a mix of Rahr pils and Colorado pale malt, but should I just go all pils?

[glastctbrew]

Any recommendations on a mash schedule?   Is a decoction appropriate for the style given its German origins?

[gordonstrong]

No. Decoction isn't traditional for this style.  Step mashing is.  My normal schedule for attenuated German ales is something like 131/10, 145/30, 158/10, 170/10.  My system lets me direct-fire the mash tun while recirculating, so I step that way.  Direct infusions of boiling water works too.

[glastctbrew]

No. Decoction isn't traditional for this style.  Step mashing is.  My normal schedule for attenuated German ales is something like 131/10, 145/30, 158/10, 170/10.  My system lets me direct-fire the mash tun while recirculating, so I step that way.  Direct infusions of boiling water works too.

Thanks Gordon.  I just converted my system to direct fired, manually controlled RIM and should be done testing it Friday night.  I'm going to follow your schedule when I take the revised system out for a spin with a Kolsch on Saturday.

[Tristan]

Anyone here used Global's Kolsch Malt in their Kolsch, and if so at what %?  Seems pretty dark.

thanks--
--Michael

I'm also really interested in the answer to this question.

[majorvices]

I have used the Global kolsch malt and blended it with Pils malt once to try the thing out. Just didn't find it was worth the extra effort. I blended it because the SRM of the Global Kolsch malt is so high.

As far as step mash goes, obviously if you have the RIMS set up that makes it easier, but a single infusion is all you really need on this beer. I never saw any great benefit from bothering with a step mash.

[anthony]

Anyone here used Global's Kolsch Malt in their Kolsch, and if so at what %?  Seems pretty dark.

thanks--
--Michael

I'm also really interested in the answer to this question.

I've tasted Kolsch made with 100% Global Kolsch malt; it was interesting but it didn't really remind me of any of the Koln Kolsch I had. I imagine a 50/50 blend with a good European pils would be more on target.

I like to blend Best Malz pils and MFB pale ale as a base for Kolsch, seems to work well.