Kolsch Questions

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Kolsch Questions

Postby beerbugger » Thu Feb 28, 2008 4:35 pm

I plan to whip up an all-grain Kolsch for summer.
Would 2r pale be an acceptable substitute for the pilsner malt?
I have plenty of canadian as well as some maris. (suprisingly different)
Also, as I understand it, even though WYeast Kolsch 2565 is technically an ale yeast, it likes a slower, cooler fermentation.
Does anyone know what the right lagering schedule would be for this?
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Postby KBrau » Thu Apr 03, 2008 8:57 pm

I think that the 2 row pale would be fine to substitute for the pilsner. The biggest difference is that pilsner malt is paler than the pale malt, but it shouldn't make that much of a difference. The paler the better.

As for the temp, anywhere between 55-65 is good. After fermentation age it cold like a lager.

Good luck.

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Kolsch for Cream Ale.

Postby DTS78KC » Wed Jul 16, 2008 2:06 am

I used Wyeast 2565 Kolsch for a cream ale and turned out great.

7# am 2row
1.5# cara pils
.5# Midwest wheat malt
1# barley flaked
2# rice flaked
.25# tortiffied wheat

1oz Spalts
1oz Tett.

Fermented like an ale around 55-60 about 12 days racked to secondary then dropped temp to 50-55 for 2 weeks. Since I dont have a refrige that (my wife hates me taking space in) I just used a plain wash tub and froze some QT 64oz cups with water in them and dumped 3-4 per day in the tub kept my temp even through out the 2 weeks.

The beer tastes really similar to a summer ale style of beer i had recently.
Give a man a beer and he'll waste an hour, teach him to brew and he'll waste a lifetime- Nuco Gordo
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