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German Brewing The German Brewing Forum Welcomes You 2016-03-27T18:23:11-04:00 http://forum.germanbrewing.net/feed.php?f=13&t=255 2016-03-27T18:04:10-04:00 2016-03-27T18:04:10-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=2013#p2013 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]> Statistics: Posted by Owenbräu — Sun Mar 27, 2016 6:04 pm


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2016-03-27T18:23:11-04:00 2016-03-27T17:22:19-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=2012#p2012 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]>
If I were to brew a kolsch tomorrow, I would probably use 95% Pilsner malt, 4% carahell, and 1% caramunich. I'd brew it to 11.5 Plato OG, hop it to about 24 IBUs with a good dose of FWH and maybe some at 30 or 15. The yeast is really what makes the style.

Statistics: Posted by Techbrau — Sun Mar 27, 2016 5:22 pm


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2016-03-25T18:39:26-04:00 2016-03-25T18:39:26-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1982#p1982 <![CDATA[Kolsch Recipe (and advice on ferm temp)]]> Statistics: Posted by Owenbräu — Fri Mar 25, 2016 6:39 pm


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2016-03-25T15:23:40-04:00 2016-03-25T15:23:40-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1977#p1977 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]>
I personally really like wheat in there, so I tend to brew it with 7-20% wheat.

As for the rests, I am always worried about the enzymes denaturing. Kai's experiments on enzyme activity show that most of you alpha and beta are pretty much gone after an hour at 67 degrees, so I keep the mash short and sweet to maximize potential enzyme activity. I still retain a 85-86% attenuation from w34/70 when doing a 30/60 schedule.

Statistics: Posted by Guest — Fri Mar 25, 2016 3:23 pm


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2016-03-25T15:07:03-04:00 2016-03-25T15:07:03-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1976#p1976 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]> Statistics: Posted by Bryan R — Fri Mar 25, 2016 3:07 pm


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2016-03-25T13:38:47-04:00 2016-03-25T13:38:47-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1965#p1965 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]>
I brewed a Kolsch 2 weeks ago and did 62C for 60 minutes and 72C for 60 minutes. I wonder if 60 minutes is necessary for the 62C rest.

I'd ferment at 15C (59F) for the bulk of fermentation, then slowly drop it near freezing. I am not sure there'd be a benefit to raising it since it's already warm enough. I raised mine, however, to about 18C for the last week.

Statistics: Posted by Guest — Fri Mar 25, 2016 1:38 pm


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2016-03-24T22:37:49-04:00 2016-03-24T22:37:49-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1954#p1954 <![CDATA[Re: Kolsch Recipe (and advice on ferm temp)]]>
Has anyone "cask" conditioned and served their Kolsch? From what I understand Kolschbier is carbed (via spunding valve), lagered, and served in the barrels. I was thinking about using a polypin to carbonate, lager, and serve in to see if it has a noticeable affect.

Statistics: Posted by Guest — Thu Mar 24, 2016 10:37 pm


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2016-03-24T22:32:18-04:00 2016-03-24T22:32:18-04:00 http://forum.germanbrewing.net/viewtopic.php?t=255&p=1953#p1953 <![CDATA[Kolsch Recipe (and advice on ferm temp)]]> Statistics: Posted by Guest — Thu Mar 24, 2016 10:32 pm


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