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2008 BKB Spring Brew Brainstorm
I'm going to officially close voting tonight, as Kolsch as a nearly insurmountable lead now.....also, two recipes to review and debate......
Maibock / Mai-ale = 5
Kolsch = 10
Hefe / Wheat / Wit = 4
Amber = 1
Vienna =
Exchange Program Interest
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Thirsty
Brewchez
Ricka182
Brewluva
Quadrupel
Skervy
Sign me up for the exchange program. I am never one to turn down a beer.
But I am thinking that maybe if we have a few fellow brewers in the same area then we can all send them a bottle and let them get together and "judge" them. That way we could all do a personal variant of a Kolsch and let them pick make comments on each and then vote for an official BrewingKB spring brew. Why not have our own contest??? I'd say a panel of at least three "judges". Have them PM each contestant with their personal reviews and have the top 5 beers posted on here. From there we could vote for the spring brew.
Maibock / Mai-ale = 5
Kolsch = 10
Hefe / Wheat / Wit = 4
Amber = 1
Vienna =
Exchange Program Interest
---------------------------------------
Thirsty
Brewchez
Ricka182
Brewluva
Quadrupel
Skervy
brewskinewbski
OK... It appears Kolsch is gonna be the hands down winner of this election. The Brew Masters Bible has some good looking Kolsch recipes but I think from what I have read most Kolsch recipes recommend a " cold" aging process similar to lagering for the best taste. Is that true ??
Here is a sample recipe if it helps.
1/2 pound of Munich malt
1/2 pound of 20L crystal malt
7 pounds of pale malt extract
2ounces of Tettnanger ( 60 minutes)
1 tsp of Irish Moss ( 15 minutes)
Wyeast 1007 German Ale yeast.
I think you could substitute Wyeast 2565 Kolsch yeast and be better.
I think the exchange program sounds cool! Count me in.
ok... after copying that recipe I noticed that it may turn out a little darker than I expected.
I found another that calls for 4 ounces of Victory malt, 4 ounces of Dextrine, 3 pounds of light DME and 2 pounds of rice solids.Maybe that would be better.....? Any thoughts?
could we switch the hops to Hallertau?
anyone know if the there is any difference between the White Lab and Wyeast?
what about the use of pilsner malt and a min amount of wheat malt? are these things we want to consider?
here is the ingredient description from the BJCP:
"Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149˚F. Fermented at cool ale temperatures (59-65˚F, although many Cologne brewers ferment at 70˚F) and lagered for at least a month."
Okay, so it appears there will be no late charge.....I didn't think so...so without further delay..
The winner of the BKB Community 2008 Spring Brew is............
Kölsch
If you would like to see the BJCP guidlines for a Kolsch, click here.
I have been tweaking my so-called Kolsch recipe, and I think it's ready. I made a few changes with hops, hopefully it should turn out good. It's a partial mash, so maybe someone with software could convert it an extract or all grain version for those who prefer....of course, this is just an idea, we certainly are not commited to this recipe. I originally had 4 Oz of flaked wheat, but took it out to keep this beer as clear possible. I read in tradition, a Kolsch should be "brialliantly clear".
I went with White labs for no special reason, other than I usually do. The Wyeast number is 2565. I believe the only difference between White labs and Wyeast is WL has a higher fermentation temp. Both claim to be designed for Kolsch or Alt styles, with traditional German qualities. Suggestions are welcome.....
2 lb. 8 oz. German Pilsner
1 lb. 8 oz. German Munich
1 lb. Dextrine malt (Cara-Pils)
Mash at 150° for 60 minutes. 1.25 Qts/Lb = 6.5 Qts. Water at 167° mixed with grains should balance at 150°
Bring to 165°/10 minutes for mashout. Add 2.3 qts boiling water for this.
Sparge with 6 Qts water at 170°
Top off to 4 gallons for boil. It shouldn't more than half a gallon.
Boil: 75 minutes SG 1.070 3.5 gallons
3 lb. Light dry malt extract
Add 3Lbs DME before first boil.
Add Irish Moss at 20 minutes.
Hops:
.5 oz. Spalt (5% AA, 60 min.)
.5 oz. Spalt (5% AA, 30 min.)
.5 oz. Tettnanger (4% AA, 30 min.)
.5 oz. Spalt (5% AA, 15 min.)
.5 oz. Tettnanger (4% AA, 15 min.)
.5 oz. Spalt (aroma)
Yeast: WLP029 German Ale/ Kölsch Yeast
Transfer to primary and pitch yeast starter. Ferment at 68°. Check gravity after 7 days. Rack to secondary and move to cooler area for 10 - 20 days.
Yeast starter consists of WLP029, 1 capsule Servomyces(or 1 tsp yeast nutrient), 1 cup dry extract, 2 cups of water, boiled and cooled to room temp; prepared 24 hours in advance.
Bottle with 3/4 cup priming sugar in batch
Exchange Program Interest
---------------------------------------
Thirsty
Brewchez
Ricka182
Brewluva
Quadrupel
Skervy
brewskinewbski
Bull
Here is my recipe input:
Extract + Grain
3gallon boil
30min steep
60min boil
2.00 lb Extra Light Dry Extract
4.00 lb Pilsner Liquid Extract
0.50 lb Cara-Pils/Dextrine
0.50 lb Munich Malt - 10L
1.00 oz Hallertauer [4.80 %] (60 min) Hops
1.00 oz Hallertauer [4.80 %] (30 min) Hops
0.50 oz Hallertauer [4.80 %] (15 min) Hops
1Tsp Irish Moss @ 20min
5.00 gal Local Water Water
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)
Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.66 %
Bitterness: 25.8 IBU
Est Color: 4.6 SRM
Ok here goes my attempt at explaining some style things regarding a Kolcsh style beer. According to Ray Daniels, we are looking for a recipe that accentuates each high point of the style: Grain Bill/ Extract, Hops and Yeast.
First of all the grain bill is primarily comprised of Pilsner. Since the style reflects a “lager” product, it seems appropriate to use lager type base malt. For our extract users, keep that premise in mind. Extract is suggested to use Alexander Pale or Williams Gold for the base of a recipe. The composition of the grain/extract bill should reflect almost 80% utilization of pilsner or lager malt. Other grains used are wheat,10-20%, and few to none of the other specialty grains, ~5%. Color should be pale to amber 3.5-7 SRM, not giving much room for additions. Another property of the grains usage is that diactyl levels are to be non-existent in the finished product. Thus mashing should take place between 149F and 145F. Finally SG should be 1.047 or close.
The hop used clearly is Spalt. Other appropriate hops include the German noble hops, Hallertauer, Saaz, Tettnanger… There utilization is to be almost solely for bittering. Flavor is only a slight concern and Aroma is almost absent. The most important guideline for style is to avoid adding any hops after the first 30 min of boil. Hop level should fall between 25-30 IBU’s. Balance of hop bitterness to malt favors the hop balance by 55-60% to 45-40% malt.
The yeast activity for this brew is probably one of the most important aspects to monitor to achieve this style. Definitely a Kolsch yeast culture should be used! Other yeast may due, but the easily obtained Wyeast 2565 or WL029 both have the characteristics needed for the fermentation profile. Starting ferment the beer will be kept at 60-62F. After primary fermentation is complete, the beer is transferred to a secondary and then lagered lightly at 41-50F for ~30days. The goal of the lagering is concerned mainly with diactyl removal. Attenuation should also be around 80%. If choosing another yeast, keep the above in mind. Select a yeast that can handle the dynamics of the temperature swings and one that will flocculate well and fall out to obtain a clear product. Some brewers even add a true lager strain at bottling to further clear and remove diactyl. Consideration of seromyces is also advised in this product, as it will also assist in the two goals above.
In closing this summary of what I have researched, we now have the task of either brewing a traditional representation or something more off the beat. Now that the style is a little more clear to us, I hope, then we can proceed to build a good recipe.
This will be my base recipe that I came up with based on the info I received and a little personal preference.
5.5gal Traditional Kolsch
8.25 # Pilsner Malt
1.5 # Wheat
0.5 # Munich
1 oz Spalt 60min
0.5oz Spalt 40min
1tsp. Irish Moss 15min
1 capsule Servomyces 10min
Wyeast 2565 Kolsch Yeast
Mash @ 147F all grains single infusion for 60-90min depending on pH of mash and iodine test for conversion.
Sparge slowly @ 170F for 45-70min
Boil Time: 60 min
Follow above hop additions.
Cool and pitch yeast @ appropriate temp for yeast, 60F for Wyeast.
Allow primary ferment 4-7days or till activity/ attenuation is complete.
Rack beer to secondary and lager @ 41-50F for 30days or longer.
Addition of lager yeast during kegging for me along with appropriate level of DME to keg condition for 4weeks @45F.
I will run this through Promash to crunch the numbers. Please if this is a good start, will someone convert to an extract. I recommend the Alexanders pale or Williams Gold Extract for the base. The wheat could be extract or partial mashed with the munich.