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Message |
    
francisco hott
New Member
Username: Frano
Post Number: 14
Registered: 09-2008
Posted From: 201.214.117.183
| | Posted on Wednesday, December 03, 2008 - 05:27 pm: | 
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Hi I am thinking about making a kolsch beer for the summer (here in the Southern Hemisphere is spring right now), but I haven't try any recipe or any commercial beer so I ant to now if I am on the right track for a 5 gallon batch
7 lb of base malt
1 lb of raw wheat (I don't have access to malted wheat)
0.5 lb of crystal malt (only one kind available)
1.25 oz of Horizon hops (bittering)
0.5 oz of Perle hops flavour
0.25 oz of Perle hops for aroma
my homebrew store suggest a wheat beer yeast (Saf Brew WB-06) but I am not sure about that |
ChriSto
Intermediate Member
Username: Christo
Post Number: 477
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Wednesday, December 03, 2008 - 05:49 pm: |
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My recipe is
7 lbs Pils malt
1 lb Munich malt
1 lb Wheat malt
to 1.048 OG
Around 25 IBUs of German noble hop
German Ale yeast
I'd say the raw wheat will work in lieu of wheat malt, though crystal malt, unless maybe like carapils, is not a flavor you'd expect in a kolsh, so I'd drop it and add more base malt.
On the yeast, the ideal is to use a hybrid yeast from Wyeast or WL (029). These give the cleaner lager profile you want without having to be at lager temps. If only dry yeast available, I think I would have to go with S-05 and ferment at a low temp around 60-62F.
(Message edited by christo on December 03, 2008) |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1973
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Wednesday, December 03, 2008 - 05:58 pm: |
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Francisco, I would just use all Pilsner malt. Some people like to use 10% or so wheat, but it isn't really traditional, nor is it necessary. You don't need the crystal malt, either, especially if it's medium or dark - the beer should be very pale in color and finish fairly dry.
The real key ingredient in a Kölsch is the yeast. I don't know what you can get down there, but the White Labs WLP029 is a very good one, as is Wyeast 2565. The special strain "Kölsch II" (WY2575) is fantastic, the best I've tried. I really love that one.
The clean but lightly fruity character of a true Kölsch strain is a joy to experience. Most strains produce esters of light-colored fruits such as pear. An unmistakable white wine-like ester is often noted and always welcome. The key is a cool fermentation and then a few weeks of lagering before serving. The resulting beer will be quite pilsner-like, but with the light fruity notes produced by the ale yeast. |
francisco hott
New Member
Username: Frano
Post Number: 15
Registered: 09-2008
Posted From: 201.214.117.183
| | Posted on Wednesday, December 03, 2008 - 06:20 pm: |
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tanks for the answers
I can't get any white lab or Wyeast but I can get us-05 so I will go for it, as well as 100% base malt, but I am not sure about the hops I now I probably should de using Hallertauer but al the hbs here run of it a few weeks ago, and are waiting for better prices so we will not see son new hops for a while, (now I can get perle, glacier, horizon, cascade and brewer's gold) |
Denny Conn
Senior Member
Username: Denny
Post Number: 7083
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, December 03, 2008 - 06:38 pm: |
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If you can't get kolsch yeast, be prepared for a beer that really won't taste like a kolsch. |
ChriSto
Intermediate Member
Username: Christo
Post Number: 478
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Wednesday, December 03, 2008 - 08:11 pm: |
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Perle hops are ok - a few of the NHC winners have used them - so I think your hop schedule works fine, just keep it to about a 2:1 SG/IBU ratio to be balanced. But, yeah, you'll be making closer to an American Blonde with S-05 - a tasty beer but won't have as clean a flavor and that winey hint from the 029 - that was a good way to describe it. But, hey, use what you can get and keep it as cool as possible.
I suddenly have an urge to brew a kolsch. |
francisco hott
New Member
Username: Frano
Post Number: 16
Registered: 09-2008
Posted From: 201.214.117.183
| | Posted on Wednesday, December 03, 2008 - 08:40 pm: |
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tanks for your help, I still a newbie in brewing so I have another question, I now what an IBU is but what is a SG?
(Message edited by frano on December 03, 2008) |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1974
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Wednesday, December 03, 2008 - 09:02 pm: |
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Specific gravity. What ChriSto is saying is that if you brewed a 1.050 beer, a 2:1 ratio would be 25 IBU. (50 "gravity points" to 25 IBU) |
francisco hott
New Member
Username: Frano
Post Number: 17
Registered: 09-2008
Posted From: 201.214.117.183
| | Posted on Wednesday, December 03, 2008 - 09:11 pm: |
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ok thanks again |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3506
Registered: 03-2003
Posted From: 74.7.7.66
| | Posted on Monday, December 08, 2008 - 10:12 pm: |
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I looked at the temps in my basement this weekend and thought, I need to brew a kolsch. Now I'm really gonna have to. |
tim roth
Advanced Member
Username: Hopdude
Post Number: 707
Registered: 03-2003
Posted From: 173.22.56.157
| | Posted on Wednesday, December 10, 2008 - 10:37 pm: |
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Good call Vance. I'm gonna have to pick up some Kolsch yeast!
AND, If you google "Black Widow Kolsch", I know this guy that makes a fantastic Kolsch brew! cheers,tim |
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