Spend the last 4 hours brewing up a kolsch recipe i modified. i used northern brewer’s german kolsch malt by schill. its a touch darker at 4.5 lov however im curious in how it tastes. i will say i got some serious sugar out of it…first runnings were 1.090 and my target pre-boil gravity was 1.036 for 8 gals and i hit 1.040 and 8.5 gals.
anyway it was a great day where it all came together as planned - PH, mash temp, etc. ;D
its definitely darker than my normal kolsch - anyone ever use this malt?
Sounds awesome! I plan on doing my first kolsch next week. I don’t think I can find “Kolsch malt” so I will be going mainly with pilsner with some vienna and wheat…
pilsner and vienna is a good recipe. this is my first time using the kolsch malt -we shall see.
I have a Kolsch with that malt in the fermenter right now. A friend of mine swears by it. He has won several awards for Munich Helles with the Kolsch malt as his “secret” ingredient.
yes iam curious to the notcieable differnces the kolsch malt will add ( beside obvious color).
side note - i did use wlp029 with starter that i jump started with some of the kolsch mash wort a few hours before pitching into my kolsch, and it started quite nicely pitched at 58F (WL says it recommends 62F min.)
I ferment my Kölsch (Wyeast 2565) at 59F and it always comes out great.
Please post back when you taste the results (it sounds delicious). I haven’t heard of this malt before. Can you share your recipe?
Ken’s Kolsch
Kölsch (6 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.12 gal
Boil Time: 90 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Koelsch (Kolsch), Two Stage
Date: 20 Dec 2013
Brewer: ken
Asst Brewer:
Equipment: Kens SS Pot and Igloo Tun (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
8 lbs 8.0 oz Kolsch Pilsner (2 Row) Ger (4.0 SRM) Grain 1 91.9 %
12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.1 %
0.60 oz Magnum [14.00 %] - Boil 50.0 min Hop 3 28.9 IBUs
0.50 oz Irish Moss (Boil 15.0 mins) Fining 4 -
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 5 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 28.9 IBUs
Est Color: 5.2 SRM
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.8 %
Calories: 155.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 5.00 gal
Sparge Temperature: 185.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 9 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 100.0 F
Mash PH: 5.40
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.5 gal of water at 162.3 F 152.0 F 75 min
Sparge: Batch sparge with 2 steps (5.0 gal) of 185.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Koelsch (Kolsch), Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 63.0 F
Notes
first running 21.5 brix 1.89 OG
ph 5.35-5.4
pitched yeast at 1pm with a starter that i added wort from mash too and was fermenting
Created with BeerSmith
Looks pretty solid ! BTW I’ve fermented that yeast @ ~ 58F and had really good results.
Reporting back : the kolsch finished at 1.009, and I’m digging the flavor profile of this puppy already with the kolsch malt. Heading to keezer to join my german pils lager at 49f for another week, than to the keg for some lager time. I must say the yeast has dropped very clear already- shouldn’t take any time at all at lager temps to completely clear.
Thinking of turning this yeast cake around for another round of kolsch malt kolsch in a week.