Has anyone ever heard of this? Is it “to style”? I read in the BJCP Guidelines that wheat malt may sometimes be used, but no mention of Vienna. Any thoughts?
I think my Kolsch is something like:
8# pilsner
1.5# Vienna
.75# wheat
My Kolsch is not ‘authentic’ but it works for me. I thought that Vienna and munich can be included without issue but like you said, it doesn’t mention it in the guidelines.
I believe some others around here may use 100% pilsner or throw in a small amount of munich
I was recently reading up on Kolsch in “Designing Great Beers” and I don’t remember it being mentioned. It seemed to me that Daniels suggested Wheat and Munich, then brought up that competition sees quite a bit of Crystal (more in the slightly darker altbiers) although it’s not true to the style.
That’s not a definitive “no” from me, just chiming in… looking forward to input from others.
I have heard of some using it, but one should keep the % low. Vienna would have about the same Lovibond as Kölsch malt, so it is a substitute. There is a small range of color for Kölsch if you are in Cologne/Köln.
Some Kölsch breweries use a little wheat, keep it to less than 10%.
I use a couple % of munich. you could probably use vienna in the same way.
When you say “couple of a %” do you mean less than 10? Or 5 or less?
My kolsch is 90% pils, 5% light munich, 5% wheat.
3 or 4 would be my guess from memory. barely enough to change the color. it just adds a hint of that bread crust malt character that seems really nice in a crisp dry lager like beer.
That’s what I’ve used on my last couple IIRC.
mine is 75% Pils, 25% Kolsch malt; Kolsch malt being fairly similar to Vienna I could definitely see giving it a shot.
Along with the OP, is there any stylistic issues using a considerable amount (10% or more?) in a Kolsch? It seems that as long as Pilsner is the dominant grain then amounts of wheat, munich, or Vienna are acceptable?
Thanks! I’ll go with that. Last time (first time) I went with 100% pils. I thought it might need a little something extra, but didn’t have a place to start for how much of what.
BTW, I’m using an oz each of Tettnang and Hallertauer. I also need just a touch of gypsum to get my Ca up to 100 ppm and maybe get a little hop charater (not too much).
I have been considering making mine more to style. When are your hop additions?
I haven’t used the kolsch malt yet. Next time I want to use some - I’ve heard pretty good reviews on it so far.
1 oz Hallertaurer @ 60
.5 oz Tettnang @ 30
.5 oz Tettnang at flameout, stand 20 min (or I might run the wort through my Hop Rocket for this, I haven’t decided yet)
I like a single first wort addition. Nelson, while way out of style, is my favorite for kolsch.
true to style would be no hop additions in the last 30 min per Daniels.
there are only stylistic issues if it no longer looks, smells, tastes, and/or feels like a kolsch. beer are judged on perception not recipe. I would guess that 10% munich or vienna wouldn’t push a beer that far out of style but it’s just a guess.
ive switched to kolsch malt and really like it. worth trying to see what you perceive as being different.
i also use 5% light munich in my kolsch.
as far as hops, ketih from the forum suggested FWH with my hallertau and I really liked the difference…just a thought.