Averagely Perfect Project #8 - Pre-Poll

I've brewed the Kolsch recipe in Brewing Classic Styles a few times, it's a solid recipe and has always come out great. I'd start with that one. I'm sure you can find it online in a forum somewhere with a quick google search.

And then switch your vote to Barleywine. ;-)

 

100% weyermann pils
Hallertau mittelfruh hops to maybe 20 ibus.
The wyeast Kolsch strain.
Mash temp 152
Fermentation temp 60
Lager
Drink

there may be some details to quibble over, but this will make a fine example

 

I could see some interesting arguments regarding kolsch or hefeweizen in regards to process. Ingredients election will be argued on the margins, but I could see a wide range of opinions when it comes to mash and fermentation procedures

 

Barley Wine

Maris Otter/C45
100% EKG
Boil for 4 hours
1028
Leave for months

there might be details to quibble over but that’ll make a fine example

 

Hey you Dark Mild, Pastry Stout and American Wheat voters, you can still brew those beers and then use the yeast cake for a Barleywine. You will have good yeast management and beer for sooner and later.

This is a good horse race so far :-)

 

True enough that the Kolsch might not generate as much discussion as most of the other options, especially considering its SMASHish ingredients.
There have been comments about variables in process. @scottakelly , @wasatchback (or anyone else), can y’all shed some light on some of those variables and how they would add to the discussion?

It’s doubtful I’ll change from Kolsch to Barleywine, but I could be convinced to flip to one of the other lighter (in both color and ABV) choices, especially the Belgian Pale if there is substantial movement in that direction. (Belgian could make for some interesting back and forth on hops)

ETA:

Agreed, and we're not even 1/3 way through the first (pre)poll.

 

FWIW, my recipe post was not intended to support my argument for barley wine and I appreciate the irony that, to some degree, it undermines my position. My intention was only to provide a recipe In case it was helpful to the person who was shopping for Kolsch ingredients

Your barley wine recipe looks good, but I wouldn’t be able to resist the lure of specialty ingredients and a debate over which of the myriad ale yeast should be used, With Kolsch, I am somewhat narrow-minded.

 

Also, you are allowed to brew beers that aren't part of an AP project!

Shifted to Belgian Pale in the hopes of a mass migration, but might shift again to Barleywine if that doesn't happen.

 

I’m gonna hold solid on the Kolsch vote. Just purchased
Avangard German Pilsner #9lbs
Briess Vienna malt 4oz
1oz Hersbrucker hops for 0min addition
1oz Spalt select hops for 60min addition
And WLP830 yeast from White labs
These were purchased from my local HBS so it’s what they had on hand

 

For hefeweizen I could see the main discussion coming down to mash procedure, but also some discussion regarding fermentation procedure. Personally, I am a big fan of a step mash being performed for a hefeweizen. Regarding kolsch, I could see some discussion regarding mash procedure, but would imagine the main arguments being over fermentation and lagering.

 

Those two styles are excellent styles for summertime drinking.

I do enjoy sipping a Barleywine in front of the fireplace on a cold February evening.

I am thinking summertime drinking right now.

Cheers!

 

Kolsch in indeed a 'simple' recipe from an ingredient selection (although there could be some debate as to whether to include some wheat in the grain bill). There could be a spirited discussion about yeast selection (should we use the new Kolsch yeast out now from Lallemand for example?).

As @scottakelly alluded to there are a number of process decisions in producing a high quality Kolsch.

One of these is mashing:

• Step mash vs. single temperature Infusion Mash?
• If single temperature infusion mash - what temperature to select, how long to mash?

There is also a need to discuss which temperature to select for fermentation. Is a very 'clean' Kolsch desired or do we want some notable esters (e.g., white wine type flavors) to be developed.

And has been mentioned whether to lager or not lager. If lagering, what temp/duration?

There could also be a robust discussion concerning clarification aids especially if Wyeast 2565 is selected for the yeast.

And then there is the aspect of brewing water. How 'minerally' do we want to go here to replicate the brewing water of the Cologne breweries?

There is likely other aspects worthy of discussion/consideration beyond the above.

Brewing a high quality Kolsch is no simple matter.

Cheers!

P.S. Another discussion/debate could be hopping schedule: Do we just add bittering hops or should we add some flavor hops as well? I personally choose to just add bittering hops since I want the bready Pilsner malt & yeast derived ester flavors to shine in this style of beer.

 

Kolsch or Hefeweizen is going to end up in a discussion of mash steps and whether or not to decoct. And as @JackHorzempa stated, water profile. For Kolsch, there's also lagering. That's outside of most of our capibilities.

As @Supergenious pointed out, by the time we're finished with all the voting and folks actually find the time to brew this, it'd be past when you'd want a lawnmower beer. But perfect timing for brewing a barleywine and letting it age a bit until late winter/early spring.

Also, @HB42 hefeweizen recipe is gold. I miss that dude.

 

As homebrewers we get to select whether to lager or not. Before I constructed my lagering chamber I brewed a number of batches of Kolsch and I was quite happy drinking those beers.

Cheers!

 

Me too, that's why you have to be thinking about and brewing them now. So you'll have some ready to enjoy all winter.
This is like Aesop's age old fable The Grasshopper and the Ant. (at least the planning part is)

 

Yup, drink now or drink later.

Of course if a person was not too picky about aging their Barleywine they could choose to brew a summertime beer (e.g., Kolsch) now for summertime enjoyment and then in September brew their Barleywine for consumption in February 2021.

A Twofer!

I am guessing she would agree with me here:

 

I say we resist the urge to perpetuate the typical Homebrew pitfall of choosing a style and concocting a grain bill that’s complicated thinking that 2% of this and 4% of that is really gonna make a difference. Process trumps recipe every time.

 

Kolsch for me. 'tis the season.

Failing that, Helles.

 

Me as well, but am not following to barleywine.

 

The home brew store did not have the hops I wanted to use so I went with these for all additions. Hope they bitter it enough.