Comments on: Brewing a Kolsch Beer Recipe: Beer Styles

By: chrismcnally

chrismcnally — Wed, 03 Feb 2010 01:55:30 +0000

I brewed this beer and I think it’s very ‘budweiser’ like. Hopefully others will do better. here are my notes:

i fermented at 64. we had some nice days and I could not get it down to 60.

My yeast started smelled like banana peels! All the banana was gone in the final tasting though.

OG 1.050 FG 1.010

fermented for about 3 weeks, 64 to start, eventually down to 60, then letting it cold crash near the end.

The bottle carbonation is taking a long time, I had some out for 18 days carbonating and then in the fridge for 2 weeks. They taste pretty good. I am giving them to my Lager loving friends.

By: Brad Smith

Brad Smith — Tue, 03 Nov 2009 04:07:33 +0000

Fermentation is done when the measured FG has not changed for several days and also when you see no more signs of active fermentation (such as bubbling). When cold conditioning your beer it is best to use a fridge with an electronic brewing thermometer attached as regular fridges actually don’t have very precise temperature control. Temperatures can vary considerably.

By: chrismcnally

chrismcnally — Tue, 03 Nov 2009 02:25:52 +0000

Great article! I am going to brew this next week.

I don’t understand how i know the fermenting is done. what should I expect for a FG, OG or how long to keep in primary and secondary? When I condition the beer, at what temp should I keep it, same as the ferment temp 60 degrees? then the lagering, I usually cold condition in the fridge, is that OK?

Thanks very much for this article there are a lot of us who want to brew this kind of beer.

By: Beer # 2 and 3, recipe advice

Beer # 2 and 3, recipe advice — Mon, 28 Sep 2009 15:02:26 +0000

[...] around. I did a Kolsch as my second batch, it was great… You can read out the style here: http://www.beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/ Hommel [...]

By: overcarbed.com - your homebrewing and beer destination

overcarbed.com - your homebrewing and beer destination — Tue, 25 Aug 2009 17:12:33 +0000

[...] with the kolsch, i mean with one type of LME and two hop additions, it’s not that hard to reverse engineer. I’ll figure out a comparable all-grain recipe when I switch over next [...]

By: admin

admin — Sat, 08 Aug 2009 03:39:49 +0000

keithshead – It will be hard to brew an exact Kolsch with partial mash as it is difficult to find ultra-pale liquid or dry malt. Unfortunately the process of creating malted extract also darkens the malt since you have to concentrate or dry out the wort with heat. I would look for the palest base malt you can find and then use some very pale malt in your mashed portion as well.

By: keithshead

keithshead — Sat, 08 Aug 2009 03:16:38 +0000

Just ordered the kolsch yeast and spalt hops, but i want to do a partial mash. What would the amounts be for a partial mash of 5gallons?
Cheers

By: Chris

Chris — Mon, 03 Aug 2009 03:14:33 +0000

Thanks DJ, Just brewed this on Saturday. I didn’t worry to much about the ratio. I just added strike water until I was about an inch of water above the grain bed. Turned out to be about 4 gallons for the 10.5 pounds of grain. I batch sparged and got over 70% efficiency.

My Kolsch is fermenting right now and I look forward to drinking it. Thanks for the great article and recipe.

By: DJ @ Fermentarium

DJ @ Fermentarium — Thu, 30 Jul 2009 14:27:32 +0000

I use 1.2 quarts/pound, but yours may vary for your brewing system.

By: Chris

Chris — Wed, 29 Jul 2009 22:09:08 +0000

I have a question about water to grist ratio. Are you using the standard 1.5 quarts to a pound of grain.