More Kolsch!
I wouldn’t normally brew two nearly identical beers so close together, but I was really enjoying the last batch of kolsch when it kicked. Seeing how it’s still officially spring for a few more weeks, bring on “Spring Kolsch” round two.
For this batch I’m going to try a some of the changes I wanted to experiment with last time: Lower alcohol, and a hop bill of 100% Hallertau Mittelfrüh
This recipe is pushing the limits of what the BJCP would consider a kolsch. Compared to the traditional styles guides, this beer is a bit too light on alcohol, and a bit too heavy with the hops.
I’m not planning to send this to any competitions though. I just want to brew the ideal interpretation of koslch for my tastes.
To reduce the alcohol level, I cut back the base malt by 0.75lb, and I also increased the mash temp from 150 to 154 to help keep the beer from feeling thin.
Like last time, I’m using American 2-row instead of the traditional pilsner for the base malt. I still mean to give pils a try sometime for this recipe.
For hops, I slightly reduced the 60 minute addition, and increased the 5 minute addition. Overall bitterness should be about the same. With the increased late hops I’m trying to just get a hint more hoppiness, while still staying in the neighborhood of the traditional style. Call it an Americanized kolsch maybe?
Recipe
Batch size: 5.5 gallons
Target OG: 1.044
Target FG: 1.012
Calculated IBU: 33.4
Calculated SRM: 3.5
Grain bill:
7.25 lb US 2-Row (79.2%)
0.75 lb Vienna (8.2%)
0.75 lb Wheat Malt (8.2%)
0.4 lb Carahell (4.4%)
Mash (Batch Sparge): 154 °F @ 1.5 qts/lb
Hops:
2.0 oz Hallertau Mittelfrüh @ 60 minutes
2.0 oz Hallertau Mittelfrüh @ 5 minutes
Yeast:
1L starter (intermittent shaking) of harvested WLP029 Kolsch from the last batch.
Fermentation temp 65 °F
Notes
2020-05-31 - Brew day. OG 1.043
2020-06-06 - Kegged. FG 1.013, 4.0% abv. I’m turning this around a little faster than the last batch but it seems to be done and it’s hard to be patient with an empty kegerator.
2020-06-07 - Added a teaspoon of gelatin in 1/2 cup of 155 °F water.
2020-06-09 - After initial tasting, I’m going to give it a few more days to warm condition. Chill it back down and serve again on the 12th maybe.
2020-06-13 - Put the keg back into the fridge yesterday. I think it’s tasting better now than it did on the 8th.
2020-07-19 - A little conditioning did this beer a lot of good. I definitely rushed the primary, but it’s tasting great now.
It’s hard to put my finger on exactly what was off about it when it was really young, but after sitting a bit it’s tasting much more like I remember the first batch. Probably just something to do with trying to rush it.
Changes for next time
Overall it’s very similar to my last batch of kolsch, but I think that first one was slightly better.
The original batch was so good, I’m not sure I want to change anything when I make it again.
I’ll probably keep it 100% Hallertau Mittelfrüh, but otherwise stick with the original recipe. Maybe I’ll finally be authentic and brew it with pilsner malt. It’s really good with US 2-row though. It’s tempting to just not fix what isn’t broken.