Kölsch-like

[Mattb]

I've had an attempt at a Kölsch - first time I've been adventurous enough to brew something like this.

Pictures, brew-day stuff and full recipe here: Matt's Beer Kitchen: Kölsch

3800g Pilsner Malt
600g Pale wheat malt
150g Carapils
30g Hallertauer Hersbrucker hops [3.1%] - 80 min boil
30g Hallertauer Hersbrucker hops [3.1%] - 60 min boil
1 tsp Irish Moss - 10 min boil
Wyeast 2565 Kölsch strain.

[Swiller]

Nice one matt let us know how it turns out.

[Wolfy]

Looks good, I used Munich instead of Carapills, but otherwise it's much the same recipe as the last one I made.

Next time I'd suggest a much larger starter since - in theory - you're brewing a 'hybrid' type beer and the usual fermentation temps are lower than that for an ale (so 3-4L starter might be useful: http://www.mrmalty.com/calc/calc.html )
Also (you mentioned in the blog that you're making it for a lager drinker) if possible give the yeast time to do their stuff and then drop out by lagering it for a few weeks before kegging/bottling.

[Mattb]

That's a pair of excellent points Wolfy - and I hadn't considered either.

I'll take on board your suggestion on the size of the starter for next time (because I'm sure there'll be a next time).

But lagering, however - I have a query: I'm not lucky enough to have a brew-fridge (although it's part of the Long Term Plan), to controll the fermentation temperature. I do have a cool cellar though. It's between 15C and 16C all day and all night at the moment - would there be any benefit putting the FV down there? Would that sort of temperature benefit the brew at all? If not, are there any other bright ideas for getting the FV temp low and keeping it low?

[ChuckE]

But lagering, however - I have a query: I'm not lucky enough to have a brew-fridge (although it's part of the Long Term Plan), to controll the fermentation temperature. I do have a cool cellar though. It's between 15C and 16C all day and all night at the moment - would there be any benefit putting the FV down there? Would that sort of temperature benefit the brew at all? If not, are there any other bright ideas for getting the FV temp low and keeping it low?

Yes, the Kolsch would benefit from 2-4 weeks lager time in the cellar.
Place it on the floor.
Cellar floors usually pull heat out, which will cool your beer below the ambient temp.

[Mattb]

Brilliant, thanks Chuck - I was hoping that might be the answer.

What would be the right time to put the FV down in the cellar? It's been 8 days in the primary fermenter now, at about 19C - 20C, and it's still bubbling away.

I haven't taken a gravity reading at all as yet - would I start to lager it at a specific gravity? Lager it in the primary fermenter, or drop to a secondary first?

[WishboneBrewery]

NIce. I loved the beer I made with the Witelabs Kolsch yeast and Tettnang hops, really tasty, rather lager-like, light and easy drinking

[Wolfy]

What would be the right time to put the FV down in the cellar? It's been 8 days in the primary fermenter now, at about 19C - 20C, and it's still bubbling away.

I haven't taken a gravity reading at all as yet - would I start to lager it at a specific gravity? Lager it in the primary fermenter, or drop to a secondary first?

If it was me, I'd be fermenting down in the cellar, the Kölsch yeast is a 'hybrid' yeast so it's 'used' to fermenting on the cooler side of things. I pitched my yeast at 13C and fermented at 17C (Wyeast suggest it will work anywhere between 13 and 21C).

If you could lager at cold temps, I'd do it in the primary, however if you can't do that - if you keg your beer, I'd suggest kegging it before lagering, else using a secondary after primary fermentation has finished might help drop the rest of the yeast out over time and result in a cleaner beer.

[mysterio]

Probably not an opinion that is shared but I reckon you can skip the lagering with a Kolsch if you keep the carbonation fairly low, its when you start to carbonate the beer to the levels you might find in a bottled kolsch that the rough edges become apparent. For me kolsch is a beer you can turn around in 3 weeks or so. Of course any beer is improved with lagering but I think you lose some of the floral hop aromas.

[RichardG]

Do German brewers lager Kholsch?

[Hamish]

Do German brewers lager Kholsch?

Gaffel do, 2 to 3 weeks...

http://www.gaffel.de/index.php?nc=196

http://www.koelschfuehrer.de/brauereien ... reien.html

[Mattb]

I've moved the FV down into the cellar now, and put it onto the cold concrete floor. It was 17C when I first put it down there yesterday (a very very hot day), but has stayed at a constant 16C today.

[Mattb]

Update after 16 days in the fermenter: it's getting there, slowly.

[norstar]

"Gaffel do, 2 to 3 weeks..."

My missus is from Koln and tells me that Gaffel is horse-widdle! Reissdorf and Fruh "if I must". So I was warned off imitating a Gaffel. I did two Kolschs and the one with straight pils malt was the best. The one with other malts came out, well, too malty. I also struggled with temperature and fermented at 20 which made it very fruity.

Nevermind! STC1000 now owned so about to embark on a lager!

[Mattb]

Here's Update #2. Looks like a lager, tastes like a Kolsch, not quite crisp enough.