5 replies to this topic

[Mexas Joe]

I took some time off brewing, and I want to get back into the swing with a simple Kolsch. I plan on 11 gallons so I can fill two corny kegs.Here is what I'm thinking:22 lbs German Pils Malt1 lb German Munich MaltMash at 150 for 90 minutes3.5-4 oz Spalt bittering for 60 minutesWLP029 or WLP007 Ferment cold around 65I'm not looking for a spot-on true Kolsch style here. What I want to go with is some kind of simple "lawnmover" beer for the summer. I went a tad heavy on the brain bill because I'm not to happy with my system, and think perhaps its easier to add a pound or two of grain....Anyway, you guys suggest something that I am missing?

[Big Nake]

No wheat? Not necessary if you're not going for a spot-on Kolsch, I suppose. Also, I really like 2565 in a Kolsch. BryanH lent me his Kolsch recipe which I put on my site. Go to RECIPES and look for Cobblestone Kolsch. It's a very nice recipe, but I think yours looks just fine for what you want to do with it. Good luck.

[Mexas Joe]

No wheat? Not necessary if you're not going for a spot-on Kolsch, I suppose. Also, I really like 2565 in a Kolsch. BryanH lent me his Kolsch recipe which I put on my site. Go to RECIPES and look for Cobblestone Kolsch. It's a very nice recipe, but I think yours looks just fine for what you want to do with it. Good luck.

Thanks Ken. Nice website BTW.
Do you find the 2565 to be "fruity?" I'm worried about keeping my ferment temps down, as its hot here in Texas, and my cooling box is in my garage. I was wondering if I went with the WLP029 that it might tone down for hide the fruit, as my temps might be higher than I would like.

[Big Nake]

The 2565 can be fruity and I typically try to ferment with it in the low 60s (62-64°-ish) to keep it on the cleaner side. If temps are a concern, you may need to be careful. I have not used WLP029 so I can't comment on the fruitiness of that yeast. I do like WLP007 but I typically use it for Alt, not Kolsch... but since the goal here is a lawnmower-type beer, I could see the 1007 working nicely. Cheers & good luck.

[ncbeerbrewer]

I think your Kolsch recipe looks very good and I think it will make a fine beer. I have brewed with 2565 before and even keeping it cold like 55-58 it still threw frutiness in a Blonde Ale I made last year. I brewed this Kolsch with Wyeast 1007 this time around and kept it at 60 degrees. I detect no fruit and I think it turned out great. I did add a bit of Wheat for the "style" thing but here is the recipe that I made for a Kolsch and no fruitiness. Be aware that the Hallertau were Low Alpha % so thats why there is 4oz. Enjoy. All Grain Date: 4/26/2009 Batch Size: 5.25 galBoil Size: 7.11 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type % or IBU 10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 95.24 % 0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 4.76 % 4.00 oz Hallertauer [1.50 %] (60 min) Hops 19.8 IBU 1.00 oz Tettnang [4.50 %] (20 min) Hops 9.0 IBU 1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale Beer Profile Measured Original Gravity: 1.054 SG Measured Final Gravity: 1.008 SG Estimated Alcohol by Vol: 5.55 % Actual Alcohol by Vol: 6.00 % Bitterness: 28.8 IBU Calories: 237 cal/pint Est Color: 3.9 SRM Color: Color Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 10.50 lb Sparge Water: 5.89 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

[BuxomBrewster]

I've been using WLP029 in my Kolsch and have been very happy with it. Nice and clean. I ferment in the basement which holds steady at around 65 degrees. My favorite recipe has 8 lbs base with 1 lb crystal 60 and 1 lb crystal 40 for a 5 gallon batch.