Averagely Perfect Kölsch - Poll #3 - Grains/Fermentables

I truly have no idea, but Koln and Vienna are separated by 900 km. Makes me wonder.

 

I seriously doubt it.

 

It’s interesting the Weyermann Cologne malt is a lot closer to Vienna than it is to Pils that’s for sure.

 

Given the color of Weyermann Cologne malt, and the typical color of Kölsch, it seems doubtful that this malt is used at 100% in many commercial examples.

 

When you hear of these things called transport and trade you will blow your mind And vienna is just a specification isn't it?

Not the full amount, but when I previously researched it (as in googling, the internet doesn't lie does it?) vienna can be used as a percentage of the grainbill

 

Who didn't vote for pils?

 

I pretty sure the caravan from Koln only made it to Pilsen.

 

@Hanglow I admit to having a poorly educated and biased opinion of the style, based only on my homebrew efforts and the very few commercial American beers that call themselves Kolsch (or maybe Kolsch-style?).

@dmtaylor I just looked up one of those commercial examples that I enjoyed, New Glarus Kid Kolsch, released last summer, and sure enough, they say they used wheat malt.

The BJCP says

Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging.​

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I am sure I could be quite happy with a Kolsch made with Pils, Vienna, and wheat malts. In the spirit of doing something different, my vote has been changed.​

 

It's all good, I just searched again as I was unsure what is the current grists that are used and it seems all pils or pils/wheat malt or pils and vienna are the generally used grists. Kunze mentions pils/wheat and pils/vienna in his suggested grainbills.

I voted for pils and wheat malt as that is what I have available But am more than interested in trying whatever gets voted for


Also went down a kolsch history rabbit hole, not much on the grist but the hopping info is interesting .The hopping of the pre WW2 kolsch beer looks far more interesting than the current accepted practice . They use a longer boil, first wort hops, boil hops at a couple of different times whirlpool hops and even a dry hop/hop tea

https://translate.google.com/translate?hl=en&sl=.de&u=https://www.koelner-brauerei-verband.de/historie/historie/wie-alles-begann-die-entwicklung-des-koelschbieres.html&prev=search

And Ron has a couple of interesting posts on older kolsch

https://barclayperkins.blogspot.com/2013/05/how-bitter-was-early-kolsch.html
https://barclayperkins.blogspot.com/2014/10/german-brewing-in-1966-top-fermenting.html



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I love it.. dead tie, 19 for Wheat malt, 19 for Vienna/Munich

Hey you Flaked Wheat and Dextrin voters, it's time to jump over to Wheat Malt.

 

You wonder if they had to make them that bitter to prevent them from becoming sour...