Don't mean to be rude but why not run one through recipie builder and see what you come up with.Also some here-Black Rye IPA RecipeHello folks,
It's been pretty toasty the last few weeks and I'm wanting to brew a Kölsch for the coming summer months.
Anyone have a go-to recipe?
Tips? plenty-don't follow mine:lol::lol::lol:Kölsch isn't a style I'm familiar with brewing so I thought I'd cast the net and try to pool some of the expertise on here.
I have been playing around on Beersmith and have many recipes on the bookshelf but I figured there is no substitute for experience.
Any tips from your false lager brews?
I make a lot of lagers to a standard recipe but ferment like they were ales. Also I've never actually lagered a beer, but they still come out really well, maybe not as clear as a lager should be.
I usually use either saflager S-23 or w-34/70, I've recently got my hands on their German ale yeast (better for a kolsch) but not had the opportunity to use it yet. For a 23 litre batch I'd go for something like:
4.5 kg lager malt
500g Vienna
500g carapils
25g magnum @60 Mon
20-30g of your preferred noble hop @ 10min
Use a lager yeast or a kolsch yeast and in 2 weeks it should be ready to bottle. If you use w-34/70 give it an extra week as it creates a lot of sulphur but that fades after a week. If you can cold crash before bottling that's recommended.
Just to add that i used the 'Crossmyloof' Kolsch yeast both times and infact have just polished off all but the last oneTips? plenty-don't follow mine:lol::lol::lol:
My second one was
Irish Malt,Carahell,Caramalt and Munich(light) malt with Styrian Goldings hops.
Came out quite nice,is it a Kolsch?,don't know but i would do another along similar lines.It was a tampered with recipie that i found. I do like to tinker:mrgreen:
my first attempt was along similar lines with Saaz hops,preferd the second brew
This is my kolsch recipe, I was really happy with it and it scored well (35 iirc) in the Irish Nationals. It was fermented using the Brulosophy quick lager method.
Kolsch
Recipe Specs
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Batch Size (L): 16
Total Grain (kg): 3.25
Total Hops (g): 50
Original Gravity (OG): 1.048
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 5.1 %
Colour (SRM): 3
Bitterness (IBU): 26
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 60
Grain Bill
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3.000 kg Pilsner (92%)
0.250 kg Vienna (8%)
Hop Bill
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50 g Hallertau Mittlefrueh Pellet (3% AA) First Wort Hops
Water Treatment (added to RO water)
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0.2g/L gypsum, 0.2g/L calcium chloride
Notes
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Single step Infusion at 65ðC for 60 Minutes.
Fermented at 16ðC with Wyeast 2565 Kölsch with 1.6L starter.
After tasting, I'd recommend skipping the gypsum addition and possibly reduce the CaCl2.
Is the above your standard lager recipe?
Kind of, I usually make a variation of this recipe but I find this is a good starting point. I might add some Munich, or substitute the Vienna etc.
I kind of copied your recipe today. I subbed the vienna for Munich and the carapils for cara blonde
Awesome, would love to hear how it comes out! What did you use for the hop schedule?
So could i uses the same recipes for a steam beer? What is the difference if any?
Really enjoy this style. I think i preferred it over some of the Lagers i have made. Very crisp and drinkable. I have not tried the liquid yeast only the CML Kolsch yeast but will have to give the 2565 a go. I tried fermenting at 15c and 20c and i could not tell the difference.
My understanding of a steam beer is simply a beer using lager yeast at ale temps or specific steam beer yeast. I just used it because I wanted to make pseudo lager and only had the mj calilager yeast in stock
I love a kolsch, much prefer it to a lager. I really like 2565, I harvested a portion of the starter and used it in a biere de garde and it worked great in it too.
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