Kolsch...
#1
Posted 23 March 2014 - 09:05 AM
Bryan H's Kolsch
8 lbs Best Malz Pils
8 ounces White Wheat
4 ounces Carafoam
1.50 oz Spalt pellets @ 3.2% for 60 mins (4.8 AAU)
.50 oz Spalt pellets 3.2% for 20 mins
Wyeast 2565 Kolsch Yeast
OG: 1.050, FG: 1.012, IBU: 25, SRM: 3, ABV: 4.8%
I would use 50% distilled water, mash for 60 mins at 149°. Mash, sparge and kettle pH line up to get a relatively low finished beer pH (maybe 4.2ish). His recipe will use any hops that seem reasonable including Mt. Hood. I have some Spalt and like the idea of having them in this beer. Looks like Metropolitan uses Santiam for bittering, according to their site. Smooth, dry finish, a small amount of hop flavor and that yeast character. This beer had a nice, thick & long-lasting head too and the beer looked filtered but I'm not sure that it was. Anyone have any other insight? Thanks guys.
#2
Posted 23 March 2014 - 11:45 AM
#3
Posted 23 March 2014 - 12:05 PM
Sounds good Ken. I love Kölsch and basically use the same recipe, except I like to use Perle. Cheers!
#4
Posted 23 March 2014 - 12:49 PM
Sounds good Ken. I love Kölsch and basically use the same recipe, except I like to use Perle. Cheers!
me as well. love perle
#5
Posted 23 March 2014 - 02:07 PM
Gang: I was at a place called Pinstripes yesterday which has bocce courts, bowling, they do weddings there, etc. I was with a big group and drinking this Krankshaft Kolsch by Metropolitan Brewing here in Chicago. I had never had it and it was absolutely dynamite. Soft, smooth, just a slight tilt from the kolsch yeast, etc. I contacted a homebrewer I have known for many years who lives in Providence and loves to make Kolsch. I have his recipe and now armed with some of this pale beer information, I think I'm going to head to the LHBS today to pick up 2565 and some other things. If anyone would like to school me on making the perfect Kolsch, please advise. Here is his recipe which is basically, 91% pils, 6% wheat and 3% carafoam.
Bryan H's Kolsch
8 lbs Best Malz Pils
8 ounces White Wheat
4 ounces Carafoam
1.50 oz Spalt pellets @ 3.2% for 60 mins (4.8 AAU)
.50 oz Spalt pellets 3.2% for 20 mins
Wyeast 2565 Kolsch Yeast
OG: 1.050, FG: 1.012, IBU: 25, SRM: 3, ABV: 4.8%
I would use 50% distilled water, mash for 60 mins at 149°. Mash, sparge and kettle pH line up to get a relatively low finished beer pH (maybe 4.2ish). His recipe will use any hops that seem reasonable including Mt. Hood. I have some Spalt and like the idea of having them in this beer. Looks like Metropolitan uses Santiam for bittering, according to their site. Smooth, dry finish, a small amount of hop flavor and that yeast character. This beer had a nice, thick & long-lasting head too and the beer looked filtered but I'm not sure that it was. Anyone have any other insight? Thanks guys.
surprised it took you that long to taste that Kolsch, its pretty damn awesome. Let me know how that recipe turns out as it may bring me back to the brewing side of this forum.
#6
Posted 23 March 2014 - 02:49 PM
I know, I should have been on this one earlier. I'll be honest, I have not seen a lot of Metropolitan beers at the places I have been. I was at Howl At The Moon on Friday and an Irish place across the street and Lagunitas IPA was the beer to have, apparently. I'm going to be looking at the other Metropolitan beers because the Copper Lager and the Flywheel sound nice too. I will post back when I make this beer (I'm brewing it one day this next week) and when I've sampled it. Cheers.surprised it took you that long to taste that Kolsch, its pretty damn awesome. Let me know how that recipe turns out as it may bring me back to the brewing side of this forum.
#7
Posted 23 March 2014 - 05:20 PM
Perle?
#8
Posted 23 March 2014 - 07:20 PM
Pronounced per-LAY. German hop with a neutral character, medium AA% and a nice aroma. I actually have a few Perle beers on tap and in other parts of production at the moment and I agree that they're nice. I would use them here along with a number of other hops including Mt. Hood, Spalt, Santiam and probably any other of the nobles.Perle?
#9
Posted 23 March 2014 - 07:34 PM
Ken, guess I haven't paid attention but I'm surprised you haven't brewed one before. I would have to look but my last few were probably 100% Pils. Had a one I threw a little spelt in but didn't think it added anything. I need to brew one again.
#10
Posted 24 March 2014 - 04:43 AM
Recipe looks good. Plan on a 6-week fermentation. The 2565 is a great yeast but takes FOREVER to finish up and settle out. If you grow impatient near the end, don't be afraid to add gelatin, it helps settle things out very quickly.
#11
Posted 24 March 2014 - 04:59 AM
Good lord, how much yeast was used and at what temp did this occur at? That's ridonkulous.Recipe looks good. Plan on a 6-week fermentation. The 2565 is a great yeast but takes FOREVER to finish up and settle out. If you grow impatient near the end, don't be afraid to add gelatin, it helps settle things out very quickly.
#12
Posted 24 March 2014 - 06:08 AM
Edited by KenLenard, 24 March 2014 - 06:08 AM.
#13
Posted 24 March 2014 - 02:11 PM
Good lord, how much yeast was used and at what temp did this occur at? That's ridonkulous.
It *is* ridonkulous. That's why I use the White Labs Kolsch yeast now, which finishes in 3-4 weeks and clear as a bell. Fermentation at about 60-62 F, starter size between ale and lager.
#14
Posted 24 March 2014 - 04:04 PM
I've used the WLP029? before too and it was fine. I'll avoid the Wyeast.It *is* ridonkulous. That's why I use the White Labs Kolsch yeast now, which finishes in 3-4 weeks and clear as a bell. Fermentation at about 60-62 F, starter size between ale and lager.
#15
Posted 24 March 2014 - 04:21 PM
I know, I should have been on this one earlier. I'll be honest, I have not seen a lot of Metropolitan beers at the places I have been. I was at Howl At The Moon on Friday and an Irish place across the street and Lagunitas IPA was the beer to have, apparently. I'm going to be looking at the other Metropolitan beers because the Copper Lager and the Flywheel sound nice too. I will post back when I make this beer (I'm brewing it one day this next week) and when I've sampled it. Cheers.
Flywheel is hands down a staple at my place. Its my "PBR"
#16
Posted 25 March 2014 - 06:13 AM
#17
Posted 25 March 2014 - 10:41 AM
Your recipe looks good. Pretty standard. I love Kolsch. It's got enough character to keep you interested and it's refreshing enough to drink all day. Probably one of my favorite styles.
#18
Posted 25 March 2014 - 10:58 AM
You would have loved this one. Smooth, soft & fluffy head, slightly chewy consistency, just a touch of that character that 2565 gives you so that you know it's not 1056 or whatever. It was outstanding. Brilliant clarity, a deep gold color. Yum. If I can just get it close, I'll be really freaking happy.Your recipe looks good. Pretty standard. I love Kolsch. It's got enough character to keep you interested and it's refreshing enough to drink all day. Probably one of my favorite styles.
#19
Posted 26 March 2014 - 06:15 AM
Kolsch #1
8.5 lbs Cologne Malt
10 ounces Wheat
.85 ounces Santiam pellets 6.3% (5.4 AAU) for 70 minutes
.75 ounces Santiam pellets 6.3% added during whirlpool
Wyeast 2565 Kolsch ale yeast
OG: 1.051, FG: 1.011, IBU: 24, SRM: 3, ABV: 4.9%
My mash temp was 150.7° which is slightly lower than the Krankshaft is mashed at. The Kolsch yeast has a high-attenuation rate so mashing a little higher seems reasonable. 75 minute boil. 50% distilled water. I used Bru'N'Water which suggested 2.6ml of acid added to the mash and 2.4ml added to the sparge. I went a little low though because this Cologne Malt is rated at 4.5 to 5.8L (higher than the typical pils at 1.8L or whatever). I got the mash pH to 5.2 and I lowered the sparge water pH with 1.5ml of acid before heating it. This Cologne Malt is described as being produced in the only malting facility in the Cologne Region so I'm liking that part of this a little bit. Also, this locally-made Kolsch had a high-alpha hop (not German) used for the 70 minutes and Santiam added at whirlpool. Not traditional, I know but the next batch will be more authentic. I don't think I will do the 210-175° drop, stop the chill, add hops, stir until your arm falls off thing. I think I will get to flameout, start chilling, add the whirlpool hops and just keep chilling. I'll get the kettle pH to 5.2 or 5.3 and go. Should be interesting. Cheers.
Edited by KenLenard, 26 March 2014 - 06:16 AM.
#20
Posted 26 March 2014 - 06:39 AM
I don't think I will do the 210-175° drop, stop the chill, add hops, stir until your arm falls off thing. I think I will get to flameout, start chilling, add the whirlpool hops and just keep chilling.
No need to stir until your arm falls off in my experience. Just drop them in and stir them in/whirlpool for a minute or so then let them sit 15-30 min. or more if you like. YMMV.
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