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Kolsch - 1st attempt


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#1 Seven

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Posted 03 May 2019 - 11:01 AM

I'm about to make my 1st Kolsch for a intra-club contest at the end of June. I've never made one and, honestly, don't think I've ever drank more than 1 or 2 before. I had one recently at a local brewery (Locust Lane Craft Brewery) and rather enjoyed it. I am a bit friendly with a couple of the brewers there but didn't get around to asking them any questions. In looking at the BJCP style guidelines, plus a lot of online research, I want to stay somewhat true to style but not necessary 100%. Here's what I'm thinking for a 5 gallon batch:

 

9# German Pils (or a local craft pils if I can get it)

0.5# Vienna

0.5# torrified wheat

1.25 oz Edelweiss (30 minutes, 19 IBU)

0.50 oz Edelweiss (10 minutes, 3.5 IBU)

Wyeast 2565

OG 1.050ish (70-73% efficiency, BIAB)

 

It seems like some Koln brewers are using wheat but I doubt that torrified wheat is being used. I'm not really sure why I want to use torrified but I don't really seem any detriment to using it either. It's like an itch that needs scratching, and I think the subtle differences will differentiate this from all the other entries. Edelweiss has some non-German hops in it but I have some in my freezer and I've read good things about it. I doubt that I'm using enough to really stand out anyway. I'm going to try to ferment around 60F but only have a swamp cooler setup to work with.

 

Any feedback?

Thanks!


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#2 djinkc

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Posted 03 May 2019 - 11:12 AM

If it were me and brewing for a comp I would go all Pils and German grown nobles.  I haven't made one in a while but I think that yeast takes a while to clear.  What you have planned will probably be pretty tasty though.


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#3 HVB

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Posted 03 May 2019 - 11:45 AM

Goody Two Shoes is a great American example and holds up to the ones I had in Cologne.  Here is are some thoughts on it from teh brewer https://beerandbrewi...erfect-koelsch/.

 

I have a pils on tap now with edelweiss and I feel it will work just fine in a Kolsch, I like the hop a lot.

 

Please... for the love of god do not make it look like this "inspired" beer

 

sprang_19.jpg?format=1500w


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#4 Seven

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Posted 03 May 2019 - 11:53 AM

Wow, ironically enough, my nickname at work is Two Shoes so this is a bit freaky. I often use that name for my home brewery.


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#5 Seven

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Posted 03 May 2019 - 12:03 PM

And, oh, surprise, a hazy beer from Trillium! :)


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#6 HVB

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Posted 03 May 2019 - 12:20 PM

And, oh, surprise, a hazy beer from Trillium! :)

And one that I do not think is very good.


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#7 realbeerguy

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Posted 07 May 2019 - 07:05 AM

My key to a Kolsch is a 4 week ferment at 62dF.  I'd skip the wheat


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#8 ER Pemberton

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Posted 07 May 2019 - 07:23 AM

The 2565 is stubborn to clear but it WILL clear eventually.  A kolsch is supposed to be clear but I suppose seeing a cloudy one is not surprising.  You will get more of that winey-fruity character from 2565 if you ferment it warmer.  I think it will go down to 58° and it's much more neutral at that temp.  If you go too warm it's not as pleasant (to me) as it is cooler.  I need to research these Edelweiss hops.  I have heard of them but never brewed with them.  Cheers and good luck.  



#9 Poptop

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Posted 07 May 2019 - 09:57 AM

Anxious to hear how this one turns out as I have made several in the past and not one of them seemed right when compared to a couple like Fruh or Gaffel etc.  I'd love to get my hands on a few cans of Goody Two Shoes from Exhibit A as I just finished that Podcast and the way that beer was described and the amount of attention to it certainly got my attention.


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#10 HVB

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Posted 07 May 2019 - 11:41 AM

Anxious to hear how this one turns out as I have made several in the past and not one of them seemed right when compared to a couple like Fruh or Gaffel etc.  I'd love to get my hands on a few cans of Goody Two Shoes from Exhibit A as I just finished that Podcast and the way that beer was described and the amount of attention to it certainly got my attention.

 

:D


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#11 Seven

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Posted 04 June 2019 - 07:32 AM

Made a malta starter with the 2565 a couple weeks ago but didn't get around to brewing this Kolsch until Saturday. Hit my gravity of 1.049 but ended up with a bit too much volume since my kettle losses were so low (I'm used to brewing hoppier beers). Did a vitality pitch on the starter and pitched when my temps hit around 60F. Very slow start but the blowoff tube was filled yesterday and again today. Temps rose a bit so hopefully this still comes out clean. Will let it free rise to ambient over the next few days and keg it in a couple weeks.


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#12 shaggaroo

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Posted 04 June 2019 - 08:01 AM

did you use your recipe you posted above? I don't see the wheat as hurting anything, it may even aid in a nice head formation...


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#13 Seven

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Posted 13 June 2019 - 07:43 AM

Sorry for the delay, was out of town.
Yep, same recipe as posted. It's probably the lightest beer I've made color-wise but it's still cloudy and in primary. Will keg and cold crash once I have room in the kegerator. I think the torrified wheat helped mitigate the Vienna color contribution.
That yeast is insane despite foam control in the starter and primary. Lots of clean, white yeast blowoff.
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