An (Untraditional) Kolsch Recipe… Updated and Best of Show Winner!Posted on November 30th, 2014 by Andy W. in "Award Winning Beer Recipes, Homebrew Competition Results"
In my effort to win a medal in every category in the 2008 BJCP Guidelines, I circled back around to my Untraditional Kolsch recipe. The original recipe, and this one for that matter, are both horribly over-analyzed and over-engineered, so forgive me in advance.
This first time I brewed that recipe I had some yeast health issues that caused some weird umami-like flavors, so I ended up not submitting it anywhere.
The main things that changed are that I removed the malted wheat, reduced the Munich by half and adjusted the Pilsner and 2 Row to make up for removing the other ingredients.
I also decided to not use Kolsch yeast… mainly because I didn’t have any on hand and I’m exceptionally lazy. I used my go to lager strain – WLP833 German Bock yeast and fermented it right around 62F. It produced just enough esters to add to the complexity, but still kept that crisp and clean German lager character.
My process for making starters is probably a little different than most people. Once the wort starts boiling I pull off the volume I need to my flask – usually around 1600ml. I then chill that down, add about 200ml of thick slurry from a previous batch, and get it on the stir plate. I usually finish up brewing in the later evening, and am only able to hit 46-48F in the dead of winter, so I wait to pitch until the next morning. I usually put the whole starter directly in to the fermentor. For lower gravity beers like this I almost always have fermentation within 18-24 hours at 48F. Not bad for a lager at the colder end of it’s range. I also hit my lower gravity lagers with about 30 seconds of pure oxygen.
This recipe actually ended up winning Best of Show at the 2014 Butler Homebrew Competition… not sure how it happened. I was trying to squeeze out a 2nd or a 3rd, but I’ll certainly take it! Big thanks to BASH for putting on a well run and organized competition. Looking forward to 2015!
A Revised and Award Winning Most Non Traditional Kolsch Recipe
SRM: 3.4 SRM
IBU: 26.0 IBUs
OG: 1.046 SG
FG: 1.010 SG
Est ABV: 4.6 %
EE%: 67.00 %
Batch: 6.00 gal
Boil: 7.91 gal
BT: 60 Mins
Est Pre_Boil Gravity: 1.037 SG
Est OG: 1.046 SG
Total Grain Weight: 11 lbs 8.0 oz
Total Hops: 1.00 oz oz.
Total Water: 10.29 gal
Mash Temp: 150F
Actual OG: 1.046
Actual FG: 1.008
|8 lbs||Floor Malted Bohemian Pilsner (Weyermann) (1.5 SRM)||Grain||69.6 %|
|2 lbs||Brewers Malt 2-Row (CMC) (1.8 SRM)||Grain||17.4 %|
|8.0 oz||Carapils (Briess) (1.5 SRM)||Grain||4.3 %|
|8.0 oz||Munich I (Weyermann) (8.0 SRM)||Grain||4.3 %|
|8.0 oz||Wheat, Torrified (1.7 SRM)||Grain||4.3 %|
|0.50 oz||Magnum [14.70 %] – Boil 60.0 min||Hop||24.5 IBUs|
|0.50 oz||Tettnang [4.60 %] – Boil 5.0 min||Hop||1.5 IBUs|
|1.0 pkg||German Bock Lager (White Labs #WLP833) [35.49 ml]||Yeast||-|