Averagely Perfect Kölsch - Poll #7 - Fermentables Combo Poll

I'm still interested in hearing some debate regarding the use, or lack thereof, of wheat malt. I have never used it before in a kolsch, and would like to hear some opinions on what it brings to the table.

 

Apparently, from what I’ve read, it is used infrequently by commercial Kölsch brewers. It seems like a small amount might work in the style, but I personally am in favor of pils malt only. Cheers!

 

Me too but it seems 'popular' for BA homebrewers to prefer 'lots of stuff' here?

Cheers!

 

Yup... It's the American way. More is always better.

 

Went for pils+wheat malt. I'd use up to 20% wheat malt. Helps body/mouthfeel etc

 

I was obsessed with brewing Kolsch in 2019. I think between end of 2018 and 2019 I might have brewed 12 or so beers that were based around the idea of Kolsch. I did tons and tons of research, especially on the more highly regarded or most award winning American versions. I’ve never been to Cologne unfortunately and I find it pretty tough to use the German examples we get here as a basis for how they should taste cause they’ve usually been so abused by the time at we get them not to mention old.

Anyways it seems like Chuckanut Kolsch is the most awarded Kolsch brewed here in the US. It’s won GABF and WBC many many many times. They are a very traditional brewery that applies all the traditional techniques in mashing, fermentation, lagering, etc.

Their Kolsch uses a small percentage of Wheat. According to the founder it’s less than 10%. He says it helps to dry the beer out or helps with the perception of dryness.

Will and Mari Kemper have been on the Session twice discussing their process and beers. I’d highly suggest checking out those episodes if you’re interested in learning some more interesting aspects of brewing Kolsch. Sadly they use a proprietary strain that isn’t offered by the major yeast banks here in the US.

Really wish I could get my hands on that Kolsch strain East Coast Yeast offers. Sounds unique and different than what’s usually available.

 

Suppose none of the grains from this poll end up in final recipe. What would be the best way to assure a rocky, pillowy, lingering and stark white head?

 

Long mash rest at 162

Keeping most of the trub out of the fermenter

Spunding

Getting the beer off the yeast quickly

Slowly stepping the temperature down instead of crashing

Carbonating to slightly higher levels

 

Throwing this out here as a discussion item. From my experience following a traditional commercial recipe on a homebrew scale does not necessarily create identical results. There is something about the process that creates something different.

I have brewed many single malt beers on my brewing system over the years, especially single malt pilsner beers for various styles such as koelsch, pilsner, helles, etc. Almost all of those beers have been great, though I would describe the malt profile as being different from what I have experienced from a commercial brew that reportedly has only pilsner malt. The homebrewed example is almost always lighter in color and malt flavor.

I would guess that most German koelsch beers are 100% pilsner malt. I can also guarantee you that on my brewing system that if I brew a 100% pilsner malt koelsch that the color will be lighter than a German commercial example, and the malt character will be a bit different.

I see three ways to approach this poll as a homebrewer. What is an ideal recipe that would be produced as a commercial recipe? What is a recipe on my system that will produce a beer similar to an ideal commercial example? What is a recipe on my system that exemplifies my ideal of what a koelsch should be?

If we want to answer the first question, this recipe should be over with quickly. If we are answering the second or third questions, I would like to hear some more experiential input from other homebrewers.

 

@scottakelly …asking those 3 questions make sense; the unaimed arrow always hits its target. Wish I could offer some input on the experience side; no can do.

Discussion at a brisker pace might run up against discussious interruptus as poll closing time approaches. If changing my "None of the Above" vote will force a runoff, I'll do that in an attempt to keep the banter alive.

 

Absolutely!

There are so many variables (e.g., 'knobs' to be turned) in brewing that it is practically impossible to replicate what is done by another brewery/brewer. Heck, as a homebrewer it is impossible for me to precisely replicate what you are achieving. We discussed just one aspect of this recently as regards what level of attenuation you achieved for a Bitter Ale as I did even using pretty much an identical grain bill, similar mash temperature (at least from a target perspective) and same yeast strain.

Well, one 'knob' here is specific Pilsner Malt used. Do you use the same Pilsner Malt in your beers (e.g., Weyermann?)? Weyermann Pilsner Malt seems to be 'popular' for homebrewers but in Germany the are 'tons' of other malting companies producing Pilsner Malt. Jeff Alworth discussed this in his book "The Secrets of Master Brewers" in the Helles section:

"Each helles had a similarity to the last – it’s one of the least varied beer styles on the planet – and yet each helles was also different. I later learned that one of the main reasons for this is there are tons of malt houses throughout the country. I was surprised to never encounter a brewery that used Weyermann, the only German malt house I knew (This was true in Bamberg, Weyermann’s home.) Each malt was slightly different, resulting in flavors that varied surprising ways helles to helles."

Needless to say but another 'knob' here is specific mashing regime utilized.

Well, there is indeed an 'easy' answer here but for several (many?) BA homebrewers there is a need to use 'lots of stuff'. They associate 'lots of stuff' with complexity?

Cheers!

 

I'll add that my most used pilsner malt producer is Avangard.

I agree that there are a lot of variables we need to consider as homebrewers, many of which are overlooked by individuals that assume that recipe "A" will always produce the the same result.

 

I have yet to use Avangard, how would you compare this malt to the other Pilsner Malts you used?

I am a fan of the following German Pilsner Malts: Bestmalz BEST Pilsen Malt and Weyermann 'regular' Pilsner Malt. I am not a fact of Weyrmann Floor Malted Bohemian Pilsner Malt.

I am a fan of the following Belgian Pilsner Malts: Castle & Dingemans.

I am a fan of Rahr Premium Pilsner Malt for producing American lagers.

As detailed as a recipe gets, and these Averagely Perfect recipes have indeed become more detailed over the years, there is still many other 'knobs' in our homebreweries that will yield varying results.

Maybe for fun we can establish another 'poll'? How long in time do you think until this Kolsch recipe is completed?

My guess is June 18th.

Cheers

 

Avangard to me is very similar to Weyermann, Durst, and Dingemans and better than Rahr and Swaen. It's been too long since I've used Bestmalz or Castle that I would not want to make a comparison.

 

Well, at least there is more discussion here than in Poll #5.

Cheers!

 

Went with wheat and Vienna because it runs counter to what I usually do (which is all Pils). As for the debate about what wheat and Vienna add, a parallel debate centers around the amount you would need to make that impact.

 

What does the long mash rest at 162 achieve?
Also, what does the slow step down in temp do?
Just curious. Thanks!

 

Brew an all-DME version of the recipe, and consider over-carbonating it on purpose.