Poll #12 <- determined that the recommended mash length will be 60 minutes. Now begins the (possibly) long, arduous task of hops selection. First, let's see if the crowd wants to narrow the field for Flavor/Aroma hops (if any) by specifying German varieties only. (For the purposes of this poll, I'm defining flavor/aroma hops as hops added with less than 45 minutes remaining in the boil, or added post boil). By German, I mean hops that are grown mainly in Germany and are not generally associated with another region. For example, Amarillo would not be an German variety for our purposes, because even though it is now grown in Germany, it's more commonly associated with the US. This will be a simple plurality poll. Pollster reserves the right to cast (or not) tie-breaking votes. This poll will be open for 48 hours. If you have issues with or suggestions for methodologies used in this project, please send them via PM. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. The Averagely Perfect Kölsch Recipe so far... Target ABV: 4.8% OG: 1.045 FG: 1.008 Recommended Mash Temp: 149F Recommended Mash Time: 60 minutes Yeast: Wyeast 2565 Kölsch Grain Bill: - German Pilsner Malt (90%) - Wheat Malt (10%)
Also, if there are particular flavor/aroma hop varieties you'd like to see included in the next poll, please mention them here.
Flavor/aroma should be low, so what does it matter? A little touch of Nelson Sauvin may bring out of the "white wine" notes of the yeast.
Or maybe no Flavor/Aroma hops whatsoever to permit the white wine esters produced by Wyeast 2565 to 'shine'!?! Cheers!
I'd prefer some flavor hops as the flavor of 2565 doesn't do a lot for me. I've only made 2 brews with it so not a ton of experience but both had no flavor hops and they were pretty boring beers. A little something extra seemed to be needed
Ugh. The first post using the dreaded B-word (boring) for a Kolsch beer. Non-cheers! P.S. What will we see next. A poll for dry hopping!?!
While I voted German, I am curious what American hops some of you could be tempted to use when making a German style. I like Sterling and have enjoyed in beers that traditionally might get Saaz.
If you had asked "what non-German hops...." I would have said Styrian Golding Celia. But you didn't, so I won't.
Not American, but I think Nelson Sauvin or Pacifica would be nice I also think that Hallertau Blanc would be nice, to keep it German, but not traditional. Either way, it should just be a touch. It's a Koelsch, not a session IPA
