lagering a kolsch

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patwestlake
Steady Drinker
Posts: 73
Joined: Fri Jan 02, 2015 1:23 pm
Location: Penarth, South Wales

Re: lagering a kolsch

Post by patwestlake » Mon Feb 05, 2018 1:34 am

Firstly thanks to all contributors - loads for me to absorb. My main take aways are;
1) Kolsch is more beer than lager, but lagering is unlikely to make it worse..... sounds like sampling may be in order!
2) Up the Vienna. I'm thinking 50:50 now.
3) Do a DAR after 5 days if only to get a dry finish
4) keep asking questions - every day is a school day!

Cheers all, Pat
FV : #99 Highway to Helles (Munich Helles)
Next up - #100 Farmhouse in Your Soul (Saison)

Drinking :
#98 Bells Light Hearted (3.9% IPA)
#97 Decadence 64 (Mosaic IPA)
#96 Wicked Weasel (Fursty Ferret Clone)
#95 Penarth Gold (Loweswater Gold Clone)
#94 Cheeseburger Cavalry (US IPA)

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Meatymc
Drunk as a Skunk
Posts: 836
Joined: Mon Sep 01, 2014 8:36 pm
Location: Northallerton, North Yorkshire

Re: lagering a kolsch

Post by Meatymc » Mon Feb 05, 2018 2:11 pm

Just give it a go Pat - you can always tweak the recipe/method for the next brew based on the outcome of this one. I'm currently on the 6th variation of an IPA just to try and get a 'base model' for quick brews in the future. These are purely tweaking hop additions - weight and when - as all my hops are home grown and of an unknown AA.

My Kolsch has been sat at 2C for 12 days and intend leaving it there for at least another 2 weeks. I did a DR for 36 hours after 14 days initial fermentation by the way and after transferring to secondary but there will be a variety of views on that for a Kolsch!

Onthebrew

Re: lagering a kolsch

Post by Onthebrew » Mon Feb 05, 2018 3:06 pm

just like to echo the Vienna malt question- was this lost in translation?

every recipe i see is 90 to 100% pils malt with the option of some wheat or munich. My only attempt used 100% pils but think next one will include wheat or munich and i'll aim for it to be a bit stronger . it also had a bit of a metalic taste( like canned carlsberg) that id like to lose next time- any ideas?

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Barley Water
Under the Table
Posts: 1429
Joined: Tue May 22, 2007 8:35 pm
Location: Dallas, Texas

Re: lagering a kolsch

Post by Barley Water » Mon Feb 05, 2018 11:59 pm

How hard is your water?
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)

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Laripu
So far gone I'm on the way back again!
Posts: 7117
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: lagering a kolsch

Post by Laripu » Tue Feb 06, 2018 3:43 am

Barley Water wrote:
Mon Jan 22, 2018 7:57 pm
I make quite a bit of German beer (or bier) and my experience with that stuff in general is you want to dry it out as much as you can. Even the so called malty styles are properly attenuated so as not to allow the beer to come off as cloying because our friends over there like to drink in quantity as we all know. :D
But of course, the more proper British ale drinkers never do. :D

Well, except the lager louts.

And everyone else. :lol:
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.

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