Kolsch potentially?

Discussion in 'General Recipe Discussion' started by pvt_ak, Jul 16, 2017.

  1. Jul 16, 2017 #1

    pvt_ak

    pvt_ak

    pvt_ak

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    [​IMG]

    [​IMG]

    How does this look ?


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  2. Jul 16, 2017 #2

    Hoddy

    Hoddy

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    What's your hops and what yeast are you using?


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  3. Jul 16, 2017 #3

    pvt_ak

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    I’d read to use :

    White Labs WLP029

    And Spalt Hops.


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  4. Jul 16, 2017 #4

    Hoddy

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    Yeah that or 2526 is good. I prefer 2526 as i think it creates a malt character while still keeping a crisp edge to the fermented beer.

    I would say you have the bitterness about right <25 IBU's but I've only ever used hallertau hersbrucker, Saaz, blanc or one of those Germans noble hops. Maybe with a touch of something new world to lift it a bit. But that's just me.


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  5. Jul 16, 2017 #5

    pvt_ak

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    Cheers matey, I’ll have a tinker and a think with the recipe.

    What temp would your ferment at with that yeast ?


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  6. Jul 16, 2017 #6

    Hoddy

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    As cold as possible. You don't want any diacetyl in a Kolsch. It needs to be super clean. So you need to keep that first 5 days temp to 15-18 so it can be super clean and crisp.


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  7. Jul 16, 2017 #7

    pvt_ak

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    Nice one , thought as much.


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  8. Jul 16, 2017 #8

    MyQul

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    @beercat said he had really good results with the CML kolsch yeast. So a lot cheaper than WLP029
     
  9. Jul 16, 2017 #9

    Hoddy

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    That's on my radar to try as I've made a good few Kolsch with the whitelabs and wyeast.

    Sounds like I need to make one and report back.


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  10. Jul 16, 2017 #10

    chub1

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    Likewise,i have done two with CML yeast and will be repeating again soon.:thumb:
     
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  11. Jul 16, 2017 #11

    BeerCat

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    Its a clean yeast. Last time i used it i didnt use finings and it did not drop clear. Very Lager like though, i just like mine very dry so still experimenting. Next time use it would like more attenuation so will mash at 64c.
     
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  12. Jul 17, 2017 #12

    pvt_ak

    pvt_ak

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    £1.45 on eBay


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