kolsch advice

[ChuckE]

I brew Kolsch quite often. After trial and error I;
- use 5% wheat, 5% Munich and the rest pilsner
- mash on the low temp side
- only use bitter hops, no late addition (to increase Kolschiness)
- use Kolsch yeast
- ferment on the high temp side (to increase Kolschiness)
- lager for a month

[Manx Guy]

Thansk ChuckE
I'll try that for next time!

So far all of my Kolschs have been pale and cool fermented which has made them turn out more like a top fermented Pilsner (nice but not really like a Kolsch from Koln!)

Cheers!

Guy

[Barley Water]

Well at least on this side of the pond, if you ferment a Kolsch on the warm side, you get too much in the way of fruity flavors from the yeast and you'll get killed in competitions. To be honest with you, if I'm going to make a wort like that I would rather just brew a Helles and use lager yeast. The best examples I have had are pretty dry beers and they have next to no yeast character. This is probably one of those beers that is pretty difficult to do well, good luck.

[alix101]

I'm just going to check on it... I was thinking of entering a kolsch in our national but if its not up to standard I'll drink it all the same and make another.

[ChuckE]

Well at least on this side of the pond, if you ferment a Kolsch on the warm side, you get too much in the way of fruity flavors from the yeast and you'll get killed in competitions. To be honest with you, if I'm going to make a wort like that I would rather just brew a Helles and use lager yeast. The best examples I have had are pretty dry beers and they have next to no yeast character. This is probably one of those beers that is pretty difficult to do well, good luck.

I guess we shoot for different results. I try to accentuate distinctive Kolsch flavors. If I'm going for something that's like a clean lager, I brew a clean lager.

[Barley Water]

Well yeah, this is homebrewing so of course you can do whatever you enjoy. I tend to make comments with reference to the published style guidelines but there is nothing out there that says you have to worry about that when you brew. I also recognize that if everyone always followed the guidelines nothing new would ever be developed and we would have to live our lives without some of the newer so called "in" styles.

[Manx Guy]

Hi!

Correct me if I'm wrong... BUT I thought Kolsch's can be fruity I know 2 of the commercial ones I've tried were/are...
Admittedly only very slightly fruity and certainly not anything like an English style ale!

From the style guidelines for Kolsch: Aroma: Very low to no malt aroma. A pleasant, very subtle fruit aroma from fermentation (apple, cherry or pear) is desirable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.

Flavor: Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.

But I guess it comes down to what the judges view the treu charcter of a beer style to be... I guess the goal with Kolsch is a clean delicate beer with only very slight fruityness with a little sulphur.

Most of mine have been very clean and one that I late hopped a beer lover swore was a Pilsner in blind tasting!

Again this is the homebrewers perogitive - experiementation!
I enjoy this, however I think I might try Chucks suggestion to get a beer nearer Fruh or its like...

Here is photo of my cleanest 'lager like' Kolsch:

Happy brewing!

Guy

[jimmiec]

I have only gotten sulfur aroma and flavor when stressing the yeast (under pitching and / or lack of oxygen). However, the sulfur faded with age and was nice and clean after about a month or so.

[Manx Guy]

Hi!

What yeast was that with?

I have only used Wyeyast 2565, and have not gone above 18C (towards the end of fermentation) I have ususally fermented mine at 15-16C once it got going.
I also used a good sized starter or repitched a good amount of slurry so not really what you waould call stressed...

Cheers!

Guy

[Barley Water]

very subtle fruit aroma from fermentation (apple, cherry or pear) is desirable, but not always present

an almost imperceptible fruity sweetness from fermentation

Note: "subtle" and "almost imperceptible" straight from the guidelines. In my experience, if you have alot of yeast derived flavors you just won't do that well in competition because an experienced judge will pick up on that right away. Frankly, if I am going to judge this style that's one of the first things I'm looking for to separate the pretenders from the best examples in a flight. If you think about it, German beers generally tend towards very clean fermentations because they are brewing in cooler temperatures generally speaking and Kolsch evolved to compete with lagers. The thing about the guidelines though is that they can be flat wrong and especially with beers we don't see over here very much (kolsch being one example). You have to remember that this stuff was put together by a bunch of Yanks so the guidelines are chock full of our misconceptions I'm sure. Again, this is homebrewing so if you like the heavier fruity flavors that the yeast can generate by all means go for it; all you need do is ferment a bit hotter and I'm sure you'll achieve that result.

[ChuckE]

I got addicted to Kolsch after a trip to Cologne. The small glasses of Kolsch served had a distinctive Kolsch flavor. I totally grooved on the flavor and this is what I try to replicate.

I've used 2565 and 029, always with a good starter, and fermented at (68F) 20C.

Caveat- I don't enter competitions, so how a judge perceives my beer isn't a consideration. I brew for my own palate.

[Wolfy]

Even with a decent amount of healthy (repitched) yeast, fermented at 17C, I thought that Wy2565 was a bit too 'fruity' (according to my own preferences, not judges or compared to the real thing in Cologne).

[alix101]

I've just taken this out of the fermenter where its been for 2 weeks, its very clear and clean tasting I'm very pleased. I've put it in a cornie to cold condition, I'm then going to bottle this with my beer gun so I can have no sediment.
Its the first time I've had temperature control and I'm delighted so far.

[seymour]

I brew Kolsch quite often. After trial and error I;
- use 5% wheat, 5% Munich and the rest pilsner
- mash on the low temp side
- only use bitter hops, no late addition (to increase Kolschiness)
- use Kolsch yeast
- ferment on the high temp side (to increase Kolschiness)
- lager for a month

My favorite kolsch recipe is pretty similar to yours:
7 lbs pilsner malt (85%), 1/2 lb unmalted red wheat (6%), and 1/2 lb Vienna (6%), and 1/4 lb oats (3%)

I like the balance of marshmallowy sweet pils malt with the familiar huskiness of unmalted wheat. Vienna is similar to Munich (at least at these low percentages,) but I find it mellower and less melanoidy. I love the body and head retention from the oats (just cheap flaked or Scotch oats from the kitchen). I agree with the emphasis on bittering hops, but I cheat-in some extra noble peppery aroma with a handful of Saaz at 10-15 minutes to go. This is an easy, inexpensive and delcious brew. A perfect cold beer on a hot day, pairs perfectly with food.

[Manx Guy]

Hi Seymour

That doe slook like a nice recipe! Do the oats and unmalted wheat cause any clarity issues?
I'm a fan of Vienna and have a about 6lbs in stock at the moment whihc I had planned to use in a nice blonde ale, but I might juggle the recipe to save soem for a kolsch..
Which yeast do you use?
Cheers!

Guy