Curious as to what mash PH you guys shoot for in a kolsch style? I was thinking 5:2 or 5.3
Yep, 5.25-5.3 for me.
I shot for 5.4 in my recent Kolsch and dropped pH in the kettle with a few mL of lactic acid.
How did you like it in comparison? I dropped pH in kettle on my new helles (1st time doing that). I’m waiting until it clears completely to make a judgement, but I like it so far.
The first helles I did this with is on tap now and it does seem to make a difference, for the better. But I also mashed 60/60 at 145/160F, so that likely made a difference too. I’ve had issues with my lighter lagers being sweet and I think maybe it was from too high a finishing pH…that’s just my working hypothesis right now. But I’m liking it so far.
And I actually added some acid to the kettle for my last Vienna lager and that beer was really good…who knows if it was the acid addition or not. But I might just keep doing it.
I used the same mash schedule for this helles. So far I have to say I like it. Hopefully it drops bright this weekend. Pretty sure it won’t last long.
I’m going back to an older post while this is here, but I felt the same way about a Kolsch I just made. Not that I really have any authentic example to compare it to, or pretend to know what a true Kolsch tastes like but the first thought I had with mine was wow this tastes German. All German malts, German hops, German Ale yeast, it was freakin’ good. Mine also was a bit higher on bitterness and late hop character. Just slight tweaking on the next one and it should be exactly what I want it to be.
Mine definitely won’t last long. I’ll be wanting to drink 6 pints of it a day.
Kolsch is a tough beer to brew perfect the first time. Its hard to find the right balance of dryness, body, and bitterness. Take notes and try to hone in on what you like. If you are like me, you’re already moving on to a different style and don’t really want to brew another Kolsch.
Suspended yeast will definitely throw everything out of balance. I would chill down to 32 for a few days in the carboy before racking to a keg and fining with gelatin/isinglass.
I currently have a kolsch finishing up. My main observation is that mine seems to need at least a month in the keg or in cold storage before it really starts to shine. I seem to start drinking it too soon and am disappointed but as time passes it improves dramatically. In my beersmith notes I have wrote DON’T MAKE ANY JUDGEMENTS BEFORE 4 WEEKS IN THE KEG. I suppose that is in line with the style…
This is exactly what I’ve found, though I bottle rather than keg. I keep tasting notes at different ages and have never found the younger bottles any good. It takes at least 6 weeks before it’s ready.
Congrats! That’s my Amber Lager in 2nd. I thought it was strange how they grouped some of the categories together.
Nice job guys!
Very nice Goschman, what’s the LG stand for?
I noticed some comps do that if not enough entries.
Yeah I understand why they group just not the way they grouped if that makes sense. To group lagers and ales together seems strange. Right below it is the “Amber Lager” category which is where I thought they would have put mine. I guess since it was an “international amber lager”… Either way, like you said not many entries.
LG is just a nickname my buddies call me that stands for ‘Little Gosch’ which is a play on my last name. My family gets called by our last name a lot so it is way for people to distinguish between my brother and I when we are together. That beer didn’t really have a name so I just called it that.
Gotcha, I grew up in Ohio so everyone went by last name. Especially when there’s four mikes you’re friends with.
Great job for both of you guys! Always cool to see your name on a competition website.
So it’s kolsch time again. I have some left over hops that I would like to use but not sure if these would fit in small quantities. Thinking of using a .25oz at 20min of one these:
Equinox or Nelson
1oz of hallertauer is going in at 60. I also might just bitter with magnum and use the haller as a late addition. Any thoughts are welcome…
From description equinox has a floral and herbal char. That’s why I was curious
Well, Equinox or Nelson woud likely make the beer unrecognizable as a kolsch. Equinox is very fruity more than anything. And very assertive. Not that it wouldn’t make a good beer in general.
IMO the plan of bittering with Magnum and finishing with a little Hallertau is much better, and would give you a more authentic kolsch.