Kolsch

[far9410]

Hi all only me

Forgive my ignorance, is kolsch a name for beer from the cologne area , if so I need some recipes

[jimmiec]

It is a style (http://www.bjcp.org/2008styles/style06.php#1c) but a true Kolsch should be from Cologne. For a recipe try: http://beersmithrecipes.com/searchrecip ... submit.y=0

[far9410]

Good links mate cheers

[zgoda]

The one that was my best (i'm not saying i like it, to me it's boring beer):

100% pilsner malt

54C 10 min
62C 30 min
72C 45 min
mash out at 78C

75 min boil
27 IBU Hersbrucker as single 60' addition (may be substituted with any other noble hop or newer varieties like Perle or Spalt Select)

Wyeast 2565 or 1007 (tried both, cann't say which one is better), fermentation 10 days at 15-16C with short d-rest at 19C

And then the key, 4 weeks lagering at 2C. Without that this will end as nice summer ale, but not even close to Reissdorf, Muhlen or Fruh.

Carbonate to 2.4 vol. CO2, serve at 7-8C, like any other lager. Because Kolsch is really "obergariges lagerbier" (top-fermented lager).

[jimmiec]

For mine, I add a little wheat in there. The last one I didn't do a protein rest but pretty much the same on the other rests (mash, fermentation, and storage). I have been afraid to do protein rests lately from all the controversy. However, the next Koslch I'm going back to a protein rest and hopefully thin out the body some. The body of my recent beer is too heavy (no protein rest). Good fermentation temps and not stressing the yeast (sulfur aroma and flavor) makes this beer. I like a Kolsch for the summer time with a nice light fruity ester. However, reading this forum makes me want to get into brewing Milds and Bitters.

[zgoda]

Some use wheat for better head retention, but with proper hohkurz mash (2- or 3-stage) it's not required.

Short protein rest at 54-55C has no impact on head retention but helps clarity. The lower range 52-53C supports breaking long protein chains too and can damage head, now it's not needed as we have enough nitrogen in contemporary pilsner malts.

[Invalid Stout]

Good head retention is not absolutely necessary with Kölsch, it's one of the reasons it's served in those very small, very slim glasses.

[Manx Guy]

Hi,
Some good posts already, but my brew day is here: viewtopic.php?f=24&t=47310

As you can see I used tettnang hops, nice! But use whatever German noble hops you like.
I used wheat and single temp mash, it worked well.
I largered this at 4c for 5 weeks, turned out good...


Guy