The Averagely Perfect Kölsch - "Kölsch-Vid 19" 'How We Got There' thread

Discussion in 'Homebrewing' started by riptorn, Jun 14, 2020.

  1. riptorn

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

    The Averagely Perfect Kölsch - "Kölsch-Vid 19" is the eighth in a continuing series initiated by @VikeMan to “test the Wisdom of Crowds theory in a recipe development process”.

    The links below are to the 59 days of poll/discussion threads for the AP Kölsch - "Kölsch-Vid 19", in chronological order, beginning with the Averagely Perfect Project #8 - Suggestions thread started on 2020-04-12, and ending with the Averagely Perfect Kölsch - "Kölsch-Vid 19" - AG (w/extract option) recipe on 2020-06-10.

    Please advise of errors, omissions, broken/misdirected links, etc. and feel free to make suggestions for future “How We Got There” threads.

    Averagely Perfect Project #8 - Suggestions
    Averagely Perfect Project #8 - Pre-Poll
    Averagely Perfect Kölsch - Poll #1 - ABV
    Averagely Perfect Kölsch - Poll #2 - Final Gravity
    Averagely Perfect Kölsch - Poll #3 - Grains/Fermentables
    Averagely Perfect American Kölsch - Poll #4 - Base Malt(s)
    Averagely Perfect Kölsch - Poll #5 - Vienna and/or Munich Malt(s)
    Averagely Perfect Kölsch - Poll #6 - Dextrin Malt(s)
    Averagely Perfect Kölsch - Poll #7 - Fermentables Combo Poll
    Averagely Perfect Kölsch - Poll #8 - Yeast Strain
    Averagely Perfect Kölsch - Poll #9 - Wheat Malt Percentage
    Averagely Perfect Kölsch - Poll #10 - Wort Production Stategy
    Averagely Perfect Kölsch - Poll #11 - Mash Temperature
    Averagely Perfect Kölsch - Poll #12 - Mash Length
    Averagely Perfect Kölsch - Poll #13 - Flavor/Aroma Hop Regions
    Averagely Perfect Kölsch - Poll #14 - Flavor/Aroma Hop Preliminaries
    Averagely Perfect Kölsch - Poll #15 - Flavor/Aroma Hops Continued
    Averagely Perfect Kölsch - Poll #16 - IBUs
    Averagely Perfect Kölsch - Poll #17 - Bittering Hop Philosophy
    Averagely Perfect Kölsch - Poll #18 - Hop Schedule Times
    Averagely Perfect Kölsch - Poll #19 - 5 Minute Hop Qtys
    Averagely Perfect Kölsch - Poll #20 - 60 Minute Hop Variety(s)
    Averagely Perfect Kölsch - Poll #21 - 60 Minute Hop Proportions
    Averagely Perfect Kölsch - Poll #22 - Fermentation Temperature
    Averagely Perfect Kölsch - Poll #23 - Boil Length
    Averagely Perfect Kölsch - Poll #24 - General Water Profile
    Averagely Perfect Kölsch - Poll #25 - Specific Concentrations for Chloride and Sulfates
    Averagely Perfect Kölsch - Poll #26 - Carbonation Level
    Averagely Perfect Kölsch - Poll #27 - Cold Conditioning

    The resulting recipe was placed in the Homebrewing child forum Homebrew Recipes in the German Ales section. The link immediately below is to the recipe:
    Averagely Perfect Kölsch - "Kölsch-Vid 19" - AG (w/extract option)

    Normally at this point there would be a link to a “How My Averagely Perfect Kölsch - "Kölsch-Vid 19 Turned Out" thread. Because this recipe calls for a cold-conditioning phase of 20 days, it will be some time before that thread is created. A link will be posted when the “How it turned out” thread is created.

    Links to the previous seven “Averagely Perfect “How We Got There Threads:
    1) The Averagely Perfect American IPA “How We Got There”
    2) The Averagely Perfect American Stout “How We Got There”
    3) The Averagely Perfect Saison “How We Got There"
    4) The Averagely Perfect NorthEast IPA “How We Got There”
    5) The Averagely Perfect ESB “How We Got There”
    6) The Averagely Perfect Dubbel “How We Got There”
    7) The Averagely Perfect American Brown “How We Got There”
     
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  2. Applecrew135

    Applecrew135 Initiate (43) Jul 18, 2012 Pennsylvania

    Question: kegging is not in the cards for me. So, speaking bottling, what would be a reasonable practice for cold conditioning / bottling? Would one bottle after primary fermentation was complete, let the bottles carb @ 70 degrees, and then cold condition?

    Thanks!
     
  3. MrOH

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

    I'm guessing that the idea was to do primary as normal, bottle condition, and then lager in bottles.
     
    Applecrew135 likes this.
  4. VikeMan

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

    You could lager in a secondary (or even primary) and then bottle, if you have a way to keep O2 from sucking back while crashing.

    Or you could bottle and then lager, but you'd always stir up at least a little of what had settled out when you pour. That's a reason you don't find bottle conditioned commercial lagers. Now, a Kölsch isn't a lager per se (i.e. it's not fermented with lager yeast), but lagering is how it becomes so clear.
     
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  5. Applecrew135

    Applecrew135 Initiate (43) Jul 18, 2012 Pennsylvania

    I know it's not an ideal situation, but I have to roll with what I've got. Thanks for the input!
     
  6. pweis909

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

    This is how I used to bottle lagers. I didn't brew many before I began kegging, but I liked the results. You will have yeast sediment in your bottles and it will take a while for that to settle out. When you pour from the bottle, you'll want to take care not to disturb the sediments, so try to get comfortable leaving some beer behind in the bottle.
     
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  7. JackHorzempa

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

    Yup, that can indeed be done.

    Cheers!
     
    Applecrew135 likes this.
  8. VikeMan

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

  9. JackHorzempa

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

  10. VikeMan

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

    You're much younger than I thought.