# doing a Kolsch style **URL:** \ **Category:** General Homebrew Discussion\ **Created:** [April 14, 2015, 12:47am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746 "2015-04-14T00:47:25Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 14, 2015, 12:47am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/1 "2015-04-14T00:47:25Z")
I am moving on to my 2nd brew this coming weekend and plan on doing a Kolsch style brew. I already have an amber ale and think a nice Kolsch style would be a great compliment to the Amber. My question though is during the secondary fermentation the recipe calls for the brew to be kept at a 50 degree temp. I plan on using my Kegerator as the secondary fermentation however when checking the temps it sits between 46-48 degrees. Having the temp lower than called for will it affect the yeast and fermentation or will it be fine? ---
**Author:** ![chezteth](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chezteth/32/7932_2.png) [@chezteth](https://forum.homebrewersassociation.org/u/chezteth)\ **Post date:** [April 14, 2015, 3:30am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/2 "2015-04-14T03:30:42Z")
Which yeast are you planning on using?  My assumption is that the 50°F secondary is to perform a type of lagering phase. I think the 46 - 48° will be fine. If you keg your beer I would just keg it then chill it and allow it to lager for awhile to allow the beer to clean up and clarify. ---
**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\ **Post date:** [April 14, 2015, 3:35am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/3 "2015-04-14T03:35:50Z")
IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine. ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 14, 2015, 4:41am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/4 "2015-04-14T04:41:03Z")
> [@chezteth](#): > > Which yeast are you planning on using?  My assumption is that the 50°F secondary is to perform a type of lagering phase. I think the 46 - 48° will be fine. If you keg your beer I would just keg it then chill it and allow it to lager for awhile to allow the beer to clean up and clarify. So if I did this I should just hold off on hooking up the CO2 until after secondary is complete? Im going to be using Wyeast 2565 yeast smack pack. ---
**Author:** ![chezteth](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chezteth/32/7932_2.png) [@chezteth](https://forum.homebrewersassociation.org/u/chezteth)\ **Post date:** [April 14, 2015, 4:46am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/5 "2015-04-14T04:46:03Z")
You can carbonate at the same time as lagering. ---
**Author:** ![chezteth](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chezteth/32/7932_2.png) [@chezteth](https://forum.homebrewersassociation.org/u/chezteth)\ **Post date:** [April 14, 2015, 4:52am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/6 "2015-04-14T04:52:13Z")
> [@chezteth](#): > > You can carbonate at the same time as lagering. Edit : The WY2565 can be lagered cooler than 45°F. ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 14, 2015, 4:58am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/7 "2015-04-14T04:58:04Z")
awesome thanks for the info. I can’t help myself I got this itch and need to brew… ---
**Author:** ![chezteth](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chezteth/32/7932_2.png) [@chezteth](https://forum.homebrewersassociation.org/u/chezteth)\ **Post date:** [April 14, 2015, 5:03am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/8 "2015-04-14T05:03:50Z")
I know the feeling. I brew as often as possible. I try to brew several different styles so I have plenty to choose from. ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 14, 2015, 5:30am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/9 "2015-04-14T05:30:23Z")
Currently I have two taps on my system. figured that same reason when the wife asked me why. I like a variety so I went with an amber ale and now a kolsch. I wanted something light for working in the yard. ---
**Author:** ![toby](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/toby/32/12343_2.png) [@toby](https://forum.homebrewersassociation.org/u/toby)\ **Post date:** [April 14, 2015, 3:14pm UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/10 "2015-04-14T15:14:50Z")
> [@hopfenundmalz](#): > > IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine. This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it’s not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark. ---
**Author:** ![goschman](https://avatars.discourse-cdn.com/v4/letter/g/e495f1/32.png) [@goschman](https://forum.homebrewersassociation.org/u/goschman)\ **Post date:** [April 14, 2015, 3:24pm UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/11 "2015-04-14T15:24:51Z")
> [@toby](#): > > > [@hopfenundmalz](#): > > > > IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine. > > This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it’s not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark. My current kolsch is very similar. It definitely tasted more like a pils when it was younger but has softened a bit with time. I used 2.1% AA tettnang to get to 26 IBUs which equated to a lot of hops. It has an overall ‘hoppiness’ that is not present in a traditional kolsch. I overshot my gravity quite a bit and decided to add more hops as well and overdid it a bit. To the OP, if you are kegging I wouldn’t worry about lagering it before packaging. For me it’s interesting to see how the beer changes by sampling throughout the aging process. ---
**Author:** ![scarper11](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/scarper11/32/8961_2.png) [@scarper11](https://forum.homebrewersassociation.org/u/scarper11)\ **Post date:** [April 14, 2015, 3:40pm UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/12 "2015-04-14T15:40:35Z")
> [@goschman](#): > > To the OP, if you are kegging I wouldn’t worry about lagering it before packaging. For me it’s interesting to see how the beer changes by sampling throughout the aging process. Indeed! Drink fresh Kolsch! Yum. ---
**Author:** ![rookie\_l\_a](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/rookie_l_a/32/19_2.png) [@rookie\_l\_a](https://forum.homebrewersassociation.org/u/rookie_l_a)\ **Post date:** [April 14, 2015, 9:25pm UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/13 "2015-04-14T21:25:00Z")
> [@scarecrow](#): > > So if I did this I should just hold off on hooking up the CO2 until after secondary is complete? Im going to be using Wyeast 2565 yeast smack pack. Keep in mind that 2565 has a rep of being very slow to drop clear. ---
**Author:** ![brewinhard](https://avatars.discourse-cdn.com/v4/letter/b/85f322/32.png) [@brewinhard](https://forum.homebrewersassociation.org/u/brewinhard)\ **Post date:** [April 14, 2015, 11:17pm UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/14 "2015-04-14T23:17:45Z")
> [@goschman](#): > > > [@toby](#): > > > > > [@hopfenundmalz](#): > > > > > > IIRC Kölsch is lagered at 40oF for 4 weeks. 45oF will be fine. > > > > This (as well as the other info).  I lager in the keg under CO2 at 38ish.  My last Kolsch is almost ready (right at 4 weeks lagering).  Alas, it’s not quite to style since I got a little extra bitterness and flavor out of the hops I used (they were out of Spalt, so I used Hallertau).  It actually comes off as a Kolsch/German Pils hybrid.  I was even considering entering it as a Pils on a lark. > > My current kolsch is very similar. It definitely tasted more like a pils when it was younger but has softened a bit with time. I used 2.1% AA tettnang to get to 26 IBUs which equated to a lot of hops. It has an overall ‘hoppiness’ that is not present in a traditional kolsch. I overshot my gravity quite a bit and decided to add more hops as well and overdid it a bit > To the OP, if you are kegging I wouldn’t worry about lagering it before packaging. For me it’s interesting to see how the beer changes by sampling throughout the aging process. That is why I like to use a strong AA% hop like German Magnum for bittering to minimize the amount of hop matter going into this delicate style beer. ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 27, 2015, 2:56am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/15 "2015-04-27T02:56:25Z")
So I did the Kolsch today and it kicked my ass. I couldn’t get the boil to stay at 168 like the directions said so I had to paint a low at 180. did it for about an hour and had to actually cool the boil down twice when I realized I made a mistake. So by me taking this off the boil and dunking it in a water bin to chill did I ruin this beer. I just want to know before I go and put it in 2ndary fermentation next weekend. ---
**Author:** ![santoch](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/santoch/32/12384_2.png) [@santoch](https://forum.homebrewersassociation.org/u/santoch)\ **Post date:** [April 27, 2015, 3:41am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/16 "2015-04-27T03:41:30Z")
Not sure what you mean by “couldn’t get the boil to stay at 168 like the directions said so I had to paint a low at 180”. Are you talking about steeping some grain at those temps?  They are pretty high to be steeping. Was there even a grain bill?  Or was it purely extract? Is your beer ruined?  Probably not.  It may have a bit of astringency though, and/or unconverted starch from the heat. We need more info on exactly what happened. ---
**Author:** ![skatz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skatz/32/6982_2.png) [@skatz](https://forum.homebrewersassociation.org/u/skatz)\ **Post date:** [April 27, 2015, 3:41am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/17 "2015-04-27T03:41:33Z")
Boil at 168°? That doesn’t sound right. ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 27, 2015, 3:51am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/18 "2015-04-27T03:51:35Z")
Some reason my Mac is acting stupid today. It was a mix grain and abstract brew. I steeped the grains at 160 and was told to add everything once I rolled it over to the boil. I think I got confused on the instructions they weren’t very clear. So I started the boil and tossed in the hops as directed 60,25,and 15 min. I know I have action going in the primary right now the air lock is going nuts so not sure if I should be worried. If I steeped the grains too high whats the worst that going to happen? ---
**Author:** ![skatz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skatz/32/6982_2.png) [@skatz](https://forum.homebrewersassociation.org/u/skatz)\ **Post date:** [April 27, 2015, 4:50am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/19 "2015-04-27T04:50:13Z")
Steeping at 160 should be fine, but you did get an actual boil going? ---
**Author:** ![scarecrow](https://avatars.discourse-cdn.com/v4/letter/s/a5b964/32.png) [@scarecrow](https://forum.homebrewersassociation.org/u/scarecrow)\ **Post date:** [April 27, 2015, 4:58am UTC](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746/20 "2015-04-27T04:58:13Z")
Yes I said screw the directions as they were confusing me and just went with a boil Right now I have so much activity in the primary I just removed the airlock and put the blowoff on it. [Next page](https://forum.homebrewersassociation.org/t/doing-a-kolsch-style/19746.md?page=2)