Averagely Perfect Kölsch - Poll #18 - Hop Schedule Times

Discussion in 'Homebrewing' started by VikeMan, May 21, 2020.

?

Select one or more hop addition timings.

Poll closed May 23, 2020.
  1. First Wort

    28.6%
  2. 60 min

    76.2%
  3. 45 min

    0 vote(s)
    0.0%
  4. 30 min

    9.5%
  5. 20 min

    4.8%
  6. 10 min

    14.3%
  7. 5 min

    52.4%
  8. Flameout/Whirlpool/Hopstand

    0 vote(s)
    0.0%
  9. Fermentation Dry Hop

    4.8%
  10. Post-Fermentation Dry Hop

    9.5%
Multiple votes are allowed.
  1. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    Poll #17 <- determined that the bittering hop(s), if any, will be Hallertau Mittelfrüh and/or Tettnang.

    This poll will determine the timing of the hop additions (but not quantities). Some may feel they can't vote on timing without knowing the total amount of hops to be used. Oh well, we have to start somewhere. Multiple choices are of course allowed for this one. Any timing choice with at least 50% of voters choosing it will be in. Any timing choice with less than 50% of voters choosing it will be out. Hopefully the options cover enough bases (and then some). If you want a particular time, but it's not looking promising, consider jumping to a nearby time that's looking better. There will be no run-offs or timing combo-polls.

    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...

    ABV: 4.8%
    IBUs: 25 Tinseth
    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%)

    Bittering Hops (if any):
    - Hallertau Mittelfrüh and/or Tettnang

    Flavor/Aroma Hops (if any):
    - Hallertau Mittelfrüh
    - Tettnang
     
  2. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    A little over 23 hours in, it's looking like a 60 minute bittering addition only.
    <Just thought a little play-by-play might stimulate some discussion. Or not.>
     
    #2 VikeMan, May 22, 2020
    Last edited: May 22, 2020
  3. MrOH

    MrOH Meyvn (1,369) Jul 5, 2010 Maryland

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

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    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!
     
    dmtaylor likes this.
  5. riptorn

    riptorn Disciple (389) Apr 26, 2018 North Carolina
    Society Trader

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

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    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!:stuck_out_tongue:

    Cheers!
     
  7. riptorn

    riptorn Disciple (389) Apr 26, 2018 North Carolina
    Society Trader

    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).
     
  8. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

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

    I will provide the Champagne!:slight_smile:

    Cheers!
     
  9. OddNotion

    OddNotion Zealot (584) Nov 1, 2009 New Jersey

    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.
     
  10. riptorn

    riptorn Disciple (389) Apr 26, 2018 North Carolina
    Society Trader

    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.
     
  11. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

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

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

    Cheers!
     
  12. scottakelly

    scottakelly Zealot (502) May 9, 2007 Ohio

    I'm really shocked by all the votes for late additions.
     
    JackHorzempa and dmtaylor like this.
  13. dmtaylor

    dmtaylor Aspirant (222) Dec 30, 2003 Wisconsin

    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
     
  14. pweis909

    pweis909 Poo-Bah (1,905) Aug 13, 2005 Wisconsin
    Society

  15. riptorn

    riptorn Disciple (389) Apr 26, 2018 North Carolina
    Society Trader

    Do you remember about how much was sizeable? Did it obliterate any white whine aroma?
     
  16. pweis909

    pweis909 Poo-Bah (1,905) Aug 13, 2005 Wisconsin
    Society

    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).

    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.
     
    BetaAcid, MrOH and riptorn like this.
  17. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    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!
     
  18. pweis909

    pweis909 Poo-Bah (1,905) Aug 13, 2005 Wisconsin
    Society

  19. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    60 minutes and 5 minutes it is.