Kholsch recipe query

[RichardG]

Morning all,

I have a quick query regarding a Kholsch I'm putting on. The recipe was for 20ltrs using 4kg of Weyermann Pils malt from Rob, and 200g of wheat malt, with Whitelabs Kholsch yeast. For 'operational' reasons I need to get this on today/tomorrow, and on getting the grains ready realised I hadn't any wheat malt (must keep a better check on this sort of thing in the future). I just wanted to check whether leaving this out would make any notable difference. I'm sure it won't, and I have no way of getting any wheat in time, but just wanted to check with the more experienced of you out there.

Richard

[RichardG]

Right, in the absence of anything else I'll assume it's okay for me to proceed. I'll probably top-up the grains with a little bit of lager malt I have to bring it back up to the planned OG.

Richard

[zgoda]

Wheat might give some silky sensation on palate, but most Kolsch in Koln is made entirely from pilsner malt. You might add some 400 gms Vienna malt, or even light Munich malt. Anyway, substitute wheat with what base malt you have at hand, just not too dark.

[jmc]

You could always substitute wheat malt with unmalted / flaked wheat if you had some to hand.

[seymour]

...You might add some 400 gms Vienna malt, or even light Munich malt. Anyway, substitute wheat with what base malt you have at hand, just not too dark.

You could always substitute wheat malt with unmalted / flaked wheat if you had some to hand.

I agree with all the above. I use large quantities of regular, inexpensive, grocery-store cracked wheat or burghul all the time. Of course it's unmalted but it converts just fine in the prescence of other malts.

[alix101]

Torrified wheat and around 20g% munich worked a, treat for me . Ferment at 17 and no colder follow the divide on the whitelabs website.