Averagely Perfect Kölsch - Poll #18 - Hop Schedule Times

If I remember tomorrow, I'll change stuff up fo 5 minutes.

 

Hopefully the status quo will remain. Solely adding hops for bittering is the 'best' choice when using Wyeast 2565 since this will permit the subtle yet wonderful white wine flavor that this yeast produces to shine (without obfuscation from late hop additions).

Cheers!

 

Which white wine flavor does it produce.....riesling, chardonnay, pinot gris, champipple?

 

Tastes like a Pacific Northwest Sauvignon Blanc for my palate. I would be interested to hear what it reminds you of.

Someday I will have to try this champipple you mentioned!

Cheers!

 

Can't say with certainty that I've had beer made with 2565. I have had a pronounced riesling aroma (less so in taste, but still present) in a beer with Maris Otter, Styrian Golding Celia and S-04

Please report back and let us know how that goes (down).

 

Do you have any Ripple that you have squirreled away in your basement (or wherever) that you can send me?

I will provide the Champagne!

Cheers!

 

I went with 60 and 5. I think it's nice to have a little late addition flavor, noble hops shouldn't overpower the yeast if used sparingly.

 

No


For the same reasons as @OddNotion I voted 60 & flameout, and am willing to change to 60 & 5 if a late addition needs a nudge near the finish line.

 

Well, if you ever locate any Ripple let me know.

Maybe a late hopped Kolsch is the functional equivalent!?!

Cheers!

 

I'm really shocked by all the votes for late additions.

 

Bittering only is my vote, as if it matters. I perceive noble hop flavor from beers with nothing but a bittering charge of noble hops. Don’t want any grassy or herbal flavors here. YMMV

 

I have made a beer with 2565 and a sizeable charge of late Hallertau and thought it was pretty delicious. I don't recall thinking that I missed the yeast contributions. However, it probably was not to style: A low floral, spicy or herbal hop aroma is optional but not out of style. I'm keying in on low.

 

Do you remember about how much was sizeable? Did it obliterate any white whine aroma?

 

My brewing records from that era are lost, and I used to think my memory was infallible, but know better now. The best I have to go on is the record of my purchases in gmail (purchases of malt and hops at the time I purchased 2565) and forum posts I made around that time (2015).

• In a post in March 2015 I say I used a couple oz of late addition hallertau in Kolsch. No timing details but I don't think it would have been whirlpool as I was probably only beginning to experiment with whirlpool hops in pale ale and ipa back then. Possibly a single 15 min addition, or maybe something spread from 15-5 minutes. I likely bittered to the high end of the style, at least as calculated.
• In various forum posts that followed I appear to have loved the beer, touted the hops as a nice way to enhance Kolsch, even if it is not to style, and at the end of the year called it my best beer of the year.
• I never commented on the yeast the character. I do get something unique from the 2565 strain, and I assume it is what others call white wine. I'm not sure if that is the way I perceive it. Anyhow, I have noted when I brewed beers with other strains described as kolsch-like that I don't get the unique character. I think I would have noted it.
• Other existing records point to Weyermann floor malted bohemian Pils and a single decoction plus a decoction mashout (that, I also remember!).

The 2015 me probably thought he knew most of what there is to know about Koslch. The 2020 me thinks that I've been full of shit my entire life. But I believe it was a good beer, as I believe that whatever this recipe ends up looking will also make a good beer.

 

If you ferment 2565 on the cool side (e.g., 60 - 62 degrees F) it provides subtle esters (e.g., white wine aroma/flavor). I personally have not run an 'experiment' here but since the level is subtle I very much think that late kettle hoping will compete with and likely overcome this flavor contribution.

Cheers!

 

Here is a recipe from Gordon Strong using some late hops. Not a ton.
https://www.homebrewersassociation.org/homebrew-recipe/2015-big-brew-recipe-3-killer-kolsch/

Not endorsing and not not endorsing late hops, Gordon Strong, or this recipe.