Need help with which clarifier for a Kolsch

When I brew my Kolsch beers I just use lagering time (time & gravity) to clarify but I read where some folks choose to use Gelatin to fine their Kolsch beers.

This link may be helpful to you:

http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

Cheers!

 

Vienna is more appropriate for a Kolsch, and if you're shooting for what they serve in Cologne drop the late hop addition. If you want to use a clarifier use hydrated irish moss or polyclar.

 

The recipe looks tasty. I wouldn’t change it, even if some might question that Munich . My approach to clarity involves blindfolds. I no longer care enough to bother with gelatin, I forget to add whirlfloc to my boil routinely, and while beer in the keg usually clears before the keg kicks, I don’t have the patience to deprive myself tasty beer until it looks perfect.

 

Just lager it for 2 months!

 

Personally I do a 50 min addition to 17 IBU's. If you're shooting for an American attempt at this light delicate style anything goes, late hop, munich malt and what not. For a traditional Kolsch 95/5 pils/carahell, or 85/15 pils/vienna, and up to 20% wheat can be used.

 

I lagered a hazy Kolsch to sparkling clarity by holding it at 33-34 degrees F. for a month.

 

@paulaner whats your go to Kolsch yeast and ferm regimen. Ben using wlp029 and gy021 and just haven’t been able to produce what I’m looking for.

 

My Köln-style beer also uses Munich malts, and a late addition hop. Here's the recipe:

90.9% Best Malz Pilsen
9.1% Best Malz Munich
First wort: Tettnanger 4.4% to 13.2 IBU
15 min.: Tettnanger 4.4% to 2.2 IBU
Whirlpool: Hallertauer Mittelfruh 3.6% to 5.0 IBU - (I'm actually using a set volume here, and adjusting bitterness in the beer with the Tettnanger based on what IBUs this gives me based on the AA% of the crop year. Whirlpool through complete transfer is 25 minutes).

Infusion mash at 152F
Ferment with White Labs WLP029 @ 68 - 72F
Lager for at least a month following fermentation

O.G.: 1.048
F.G.: 1.009
ABV.: 5.12%
IBU.: 20.3
SRM.: 3.4

 

Lately, I have been loving 2575, I like the fruitiness and finish I get from it at 16°C.

 

I need to try 2565 again, it’s been a long time. Maybe even blend in a little gy021 to help with flocculation.

Just got some of the Lallemand “Köln” dried yeast to try. I generally don’t use much dry yeast but I’m gonna give it a whirl to see.

 

Please report back on how that batch goes.

Cheers!