After having been to Cologne and seeing the light after a sip of Päffgen I have decided to brew a Kölsch. I was able to find a copy of “KÖLSCH History, Brewing Techniques, Recipes” by Eric Warner and am reading the book right now. A number of decisions need to be made and it is my intention to endlessly spam you about them. So here we go with the first questions:
Wheat or no wheat. I bought two bottles of Kölsch (yes, bottles so not the true kind), and they both contain wheat.
Pils malt. I have access to 3 German malts from Weyermann:
- extra pale premium pilsner
- Bohemian
- floor malted Bohemian.
Any preference?
WY or WL?
Mash scheme: 117F (47C) - 143F (62C) - 159F (71C) then mash off or something more simple?
Hop scheme: 90m Perle - 50m Perle - 10m Hersbrucker (22 IBU) or something like 60m Hallertau (24 IBU)?
I guess ferment @60F (16C)?
Then this (from Warner): “The fermentation should take four to five days before end attenuation is reached. If carbonating using priming sugar or forced carbonation, allow to end ferment. Otherwise, transfer to a pressurized aging vessel with 15% residual fermentable sugar. If possible, cool from 59 to 32 °F (15 to 0 °C) over five to seven days. Allow pressure to build in aging vessel and hold temperature at 32 °F (0 °C) for 21 days. Carbonate to 2.3 volumes for keg Kölsch and 2.5 to 2.65 volumes for bottled Kölsch. Clarify as desired, transfer to bottle or keg, and serve at 46 to 50 °F (8 to 10 °C).” Has anyone tried the latter method? Does it make a difference?
I’ll just tell you what I do. First, I don’t use wheat. Of the options for pils malt, I’d go with the Bohemian, it’ll work fine. I really think you’ll get the yeast character you’re looking for by going with WY2565 - it has the subtle white grape character that I think of in good kolsch. Other strains are more bland IMO. Personally, I don’t step mash kolsch. A mash @ 150F for 75-90 mins works just fine IMO. I shoot for right around 23 IBU, added as FWH. I use Mittelfrueh or Hersbrucker. Sometimes I might or might not add a small amount (1 oz) of same near the end of boil. I cool to 60F, hold 62F for 3 days, then ramp a couple degrees/day to the upper 60s. 2 or 3 weeks of cold lagering is beneficial, as 2565 is slow to clear. I usually gelatin fine as well.
There you go. I’m sure other brewers might do it differently, but this makes a great beer.
I have a Kolsch in the keg right now that REFUSES to clear. I’ve dosed it twice with gelatin. I used 2565. Is this normal in your experience? It’s ridiculous.
But yeah, I did a step mash on mine, same as I do with my lagers - 145F for 60 minutes, 160F for 60 minutes, 60 minute boil. I totally get the subtle white grape character with that yeast. It’s good, but very annoyed it won’t clear. It’s been a couple weeks now.
And, I hope this wasn’t a mistake, but I targeted 5.4 pH and added 3mL lactic acid to the kettle to bring the pH down. It doesn’t take sour or anything in the keg, so… I probably should’ve just targeted 5.3 in the mash and left it alone after that.
I’d go with Bohemian pilsner malt, skip the wheat (don’t know where this came from and why). Kolsch is a cousin to Munich Helles, slightly higher in IBU and with an ale yeast. No reason for the wheat. But who am I to argue with the Germans on that… I just don’t see it as necessary.
I’d go with Hallertau at 60, or FWH with a bit and add a bit more at 60 minutes. Don’t need to get too complex on the hop additions for this.
Yeah, 2565 is stubborn sometimes. Crashing @ 30-32F for a week or two really helps. I always use gelatin with 2565, too. To me it’s totally worth it when it clears, though.
#7 is beyond what most homebrewers can do. Stainless steel fermenters are pretty rare for homebrewers. This probably has something to do with Rheinheitsgebot than with better beer.
I have made successful medal winning kolsch’s both with and without wheat malt. When I have used wheat malt, it was only a 1/2 # in a 5 gallon batch. Hardly noticeable after a decent lagering period. Both versions have a small portion of vienna malt as well for some extra bready/toastiness.
I think next time I will brew one with some kolsch malt instead of the vienna just to see what it brings to the table as I really enjoyed it in my latest helles.
No wheat in mine. Just Best Pils and a small amount of Vienna. Don’t have exact percentages.
Out of those, I would probably go with the premium
2565 is my preference
Mash should be fine.
I’m a big fan of only FWH in a Kolsch. I only do FWH and usually use Spalt.
I have my temp control set to 58F for my Kolsch. I don’t do anything fancy as far as temp steps or diacetyl rest. Just keep it steady.
I force carb, so my method is hybridized version of that. Fermentation is usually done in 5 or so days, but I don’t transfer it to keg until 14ish days and then I let it ‘lager’ for 3 weeks with a set it and forget it carbonation method.
Pulled my first kolsch off primary(WY2565 @60f 5days/67f 11 days) and into keg after 16 days. plan on lagering for 1-2 months. This was also my first time using lactic acid(calc. from BnWater, (PH 5.2-5.3)). General question, I tasted my hydro sample(1.005) and its a little sour, so most of you with experience on kolschs do you find yours start out slightly sour? and does this drop off after lagering?
Assuming your pH was fairly accurate ( ie., you didn’t use too much lactic acid), it’s likely from the fact that 2565 stays in suspension for awhile. Yeasty beer often has a tart, sometimes bitter character. You should see it fade as the beer gets clear. Good luck!
