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Kolsch malt need suggestions


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#1 Poptop

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Posted 26 August 2014 - 08:10 AM

Hi All, I was wondering if anyone has used this Kolsch malt https://www.northern...olsch-malt.htmlI have 10 pounds with the original plan to make a (wait for it...) Kolsch. My taste has changed away from that design and I'm looking for an alternative. I do not lager but can comfortably ferment around 65.Maybe something with a little color/crystal and maltier character? Or can I get away with heading in a Belgian direction? Just curious b/c the write up at NB says it offers a very German flavor.Thoughts?

#2 HVB

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Posted 26 August 2014 - 08:22 AM

How about using it to make a Belgian blonde?  Here is som information for Redemption form Russian River, maybe this will be something you like?  I would try replacing the 2 row with the Kolsch malt.

 

 

From the RR website

 

OG - 1.048

ABV - 4.8%

Color - Blonde

Bitterness - Mild

     

 

[font="'times new roman', serif;"]This beer was inspired by the Belgian Single or Blonde Ales. It has a fruity, banana bouquet with a spicy, mild finish.[/font]

 

Here is the recipe I was playing around with.  The percentages came from Russian River.  The numbers at the end were the amounts I was planning on using.

91% 2 row 10#3%t acidulated 6oz3%wheat malt 6oz3 % vienna malt 6ozBittered with Styrian GoldingFinished with SteringOG 1.052TG 1.012Abbey ale yeast white labs WLP530

               

 



#3 SchwanzBrewer

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Posted 26 August 2014 - 08:32 AM

It will work in any beer you would use pilsner malt. I've never tried Kolsch malt, but I suspect unless you live in Cologne Germany and drink fresh kolsch from a brewer that uses kolsch specific malt, you couldn't tell the difference between Kolsch and Pilsner malts.


Edited by SchwanzBrewer, 26 August 2014 - 08:33 AM.


#4 Poptop

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Posted 26 August 2014 - 08:33 AM

That's a nice recipe, what do you think the acid malt is offering tart? I was leaning towards a blonde so good call. Was also thinking WLP500 for a more fruity profile but never used it.

#5 SchwanzBrewer

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Posted 26 August 2014 - 08:35 AM

That's a nice recipe, what do you think the acid malt is offering tart? I was leaning towards a blonde so good call. Was also thinking WLP500 for a more fruity profile but never used it.

 

The acid malt won't make it tart. It will just adjust the PH lower so you don't extract tannin.



#6 Poptop

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Posted 26 August 2014 - 08:35 AM

It will work in any beer you would use pilsner malt. I've never tried Kolsch malt, but I suspect unless you live in Cologne Germany and drink fresh kolsch from a brewer that uses kolsch specific malt, you couldn't tell the difference between Kolsch and Pilsner malts.

Yes, that's my main concern.

#7 HVB

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Posted 26 August 2014 - 08:35 AM

That's a nice recipe, what do you think the acid malt is offering tart? I was leaning towards a blonde so good call. Was also thinking WLP500 for a more fruity profile but never used it.

You can skip the acid malt if you want, I wanted it in there because this beer was going to be split with WLP530 and some sour bugs so I wanted to give it some help.



#8 Poptop

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Posted 26 August 2014 - 08:57 AM

Got it. I'm leaning for a second (modified) batch of the Spencer from BYO. The first round was 'good.' But good enough to work on it.

#9 ChicagoWaterGuy

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Posted 26 August 2014 - 09:21 AM

It will work in any beer you would use pilsner malt. I've never tried Kolsch malt, but I suspect unless you live in Cologne Germany and drink fresh kolsch from a brewer that uses kolsch specific malt, you couldn't tell the difference between Kolsch and Pilsner malts.

Kolsch malt is twice as dark as pils (4.5 vs 2.0) so there should be a big difference the two. I seem to recall a thread where someone (Ken??) made an all kolsch malt beer and it wasn't close to a kolsch. 



#10 HVB

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Posted 26 August 2014 - 09:31 AM

Kolsch malt is twice as dark as pils (4.5 vs 2.0) so there should be a big difference the two. I seem to recall a thread where someone (Ken??) made an all kolsch malt beer and it wasn't close to a kolsch. 

https://www.brews-br...lsch/?p=1752852



#11 SchwanzBrewer

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Posted 26 August 2014 - 11:05 AM

Kolsch malt is twice as dark as pils (4.5 vs 2.0) so there should be a big difference the two. I seem to recall a thread where someone (Ken??) made an all kolsch malt beer and it wasn't close to a kolsch. 

 

Damn, that's in Maris Otter territory. Maybe it's not a malt to be used as 100%. I use Munich in my Kolsch to add complexity. Could be a lighter substitute for that.



#12 Big Nake

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Posted 26 August 2014 - 02:15 PM

Yep. The Kolsch I made with mostly pils was much better than the one made with all Kolsch malt. I came away from that thinking that if I used kolsch malt again, it would be something like 25% or less of a kolsch grain bill.

#13 shaggaroo

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Posted 27 August 2014 - 05:58 AM

Kolsch malt is twice as dark as pils (4.5 vs 2.0) so there should be a big difference the two. I seem to recall a thread where someone (Ken??) made an all kolsch malt beer and it wasn't close to a kolsch. 

 

 

Yep. The Kolsch I made with mostly pils was much better than the one made with all Kolsch malt. I came away from that thinking that if I used kolsch malt again, it would be something like 25% or less of a kolsch grain bill.

Also my experience.




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