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Kolsch - LloydieP's Krispy Kolsch (Original)

Post #1 made 15 years ago
by LloydieP
The following is based on the BIABrewer.info Recipe Template

OVERVIEW

Style: Kolsch
Name: LloydieP's Krispy Kolsch
Yeast: Safale K97 or German Ale Yeast
Fermentation Temperature: 15 C for "Krispy*." 17 C or slightly more for a more fruity version.
Original Gravity: 1.048 (based on The Calculator)
Total IBU's: 26.0 (Based on The Calculator)
Colour (EBC): 7.6
Efficiency at End of Boil: 81%
Mash Length (mins): 90
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Pot
Source/Credits:
Notes/Instructions/Comments:

Volumes etc.

Your Vessel Volume (L or gal): 50 L
Your Vessel Diameter (cm or in): 40 cm
Water Required (L or gal): 34.9 L
Mash Temperature (C or F): 64 C
Volume at End of Boil (L or gal): 23.9 L
Volume into Fermenter (L or gal): 20.5 L
Brew Length (L or gal): 19.0 L
Total Grain Bill (g or oz): 4621 g

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: Weyerman Pilsner 75% = 3466 g
Grain 2: Belgian Vienna Malt 20% = 924 g
Grain 3: German Caramel Pils 5% = 231 g
etc

Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: Hallertau 5.3% - 40 g at 60 min
Hop 2: Hallertau 5.3% - 20 g at 10 min
Hop 3:
etc

Adjuncts/Minerals/Finings etc

Adjunct:
Mineral:
Finings:

*Note

If you want a, "Krispy Kolsch," (little to no fruitiness), you will need to run your fermentation tightly, especially during early fermentation. A few degrees here can make a noticeable difference.

By the way, here is The Calculator set up for my recipe and equipment...
LloydieP%27s Krispy Kolsch - 50 L Pot.xls
[ADMIN NOTE: The above was updated to the latest version of The Calculator on 31st March 2011 to improve bitterness calculations. Previous number of downloads = 36.]
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Last edited by LloydieP on 06 Mar 2010, 12:58, edited 17 times in total.
[center]"Eat my sugar, man[/center]

Post #2 made 15 years ago
by wizard78
Hi,
I was just wondering what a good substitution dried yeast to use for this recipe, as I can't get the k97 from the brew shop I get my grain etc. from
Cheers
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #3 made 15 years ago
by PistolPatch
Wiz, I am not sure of a good substitution and I know it is hard to get in Australia.

The Jovial Monk in South Australia has it though. See here.

I am thinking of ordering 3 or 4 packs from him and, as it is a quaffer, saving the yeast slurry to do quite a few of the brews.

Cheers!
Last edited by PistolPatch on 03 Sep 2010, 20:50, edited 17 times in total.
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Post #4 made 15 years ago
by wizard78
PistolPatch wrote:
I am thinking of ordering 3 or 4 packs from him and, as it is a quaffer, saving the yeast slurry to do quite a few of the brews.

Cheers!
Yeah that sounds like a good idea.
I looked up the fermentis website and they only have it listed under craft brewing, which I believe means it is only distributed in 500g packs. So I guess that means homebrew shops have to buy bulk and re-package, which, by the looks of it, Ross @ Craftbrewer does.
So as you say it may be a case of buying a couple of packs and harvesting the yeast.
Cheers
Last edited by wizard78 on 03 Sep 2010, 21:23, edited 17 times in total.
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #5 made 15 years ago
by wizard78
Hi guys, I'm planing on doing this recipe next as I have got some of the k97 yeast & was wondering, since it is using pilsner malt should I do a step mash? If so what is the recommended schedule?
Cheers
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #6 made 15 years ago
by PistolPatch
Hi ya Wiz,

Personally I wouldn't worry about stepping this recipe. This post here though contains some good info on step mashing from AndrewQLD and would be worth a read.

Cheers,
PP
Last edited by PistolPatch on 18 Sep 2010, 13:53, edited 17 times in total.
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Post #7 made 15 years ago
by outbreak
I am looking to do this recipe on the weekend. Has anyone used the K97 substitute, Safale WB-06? I haven't used liquid yeasts yet, and would prefer to stick with dry for the meantime, however if no one has any experience with it I may use the Wyeast German Ale yeast.

I suppose I could be a guinea pig..

Post #9 made 15 years ago
by dick
I think that WB-06 will give you something quite a bit different to what you are after. As sigurdur said, it's a weizen yeast and arguably not a real good one at that. S-33 is a dry yeast that might be better. I have used that in a variety of styles and it's quite a good yeast. I have not used nottingham but have read others talking about it being fairly clean at low temps so that could be another choice for you.
Last edited by dick on 12 Nov 2010, 09:07, edited 1 time in total.

Post #10 made 15 years ago
by wizard78
Hope this helps.
SAFALE K97 ALE YEAST
This dry ale yeast is said to be the same strain as WY 1007 German Ale. Crisp clean ales, does not flocculate well. Despite the label on the packets this is NOT a wheat yeast.
I got a couple of packets of k97 from craftbrewer a few weeks ago, so it is still available, just doesn't seem to be readily available.

I am also hoping to have a crack at this recipe very soon.
Cheers :drink:
Last edited by wizard78 on 11 Nov 2010, 19:12, edited 17 times in total.
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #11 made 15 years ago
by stux
AFAIK,

k-97 is not available in 11.5g "homebrewer" sachets from Fermentis, but is available in 500g blocks for CraftBrewers

I assume craftbrewer.com.au breaks them up into homebrewer sized sachets, which is also why they do a bulk 500g packet.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #12 made 14 years ago
by Lylo
I am thinking of doing this with Mauri Lager dry yeast.Coming From Oz I'm hoping someone might have some thoughts on it.It is supposed to be a good higher temp lager yeast,(at least that is why I bought it)
AWOL

Post #13 made 14 years ago
by PistolPatch
Howdy Lylo :peace:,

I'd never even heard of this yeast until I read it above. Just had a look and it's more used in kit beers than all-grain. That being said, if you are looking for more the 'crispy' dry kolsch, then maybe it will work.

Here's what a LHBS owner, MHB, had to say about it and he knows his stuff...
Account for the vast majority of the yeast under the lids of Home Brew Kits made in Australia and New Zealand so all the Coopers, Morgan's, Brigalow, Black Rock, Wander Tooheys, Cascade and I believe ESB and all the rest. I think you can safely assume that its one of these two yeasts unless the packaging specifically says otherwise.
Notable exceptions are the Morgan's Chairman's Selection, and not Australian, Muntons and the Brewcraft Imported and Ultra ranges.
So if you're looking for 497, any packet that is described as "Lager" yeast without more information is probably going to be 497. Morgan's Lager (the little 6g blue on silver ones) certainly is, and most LHBS will have that in stock.
514 and 497 are chosen for a bunch of reasons the main ones being value for money, temperature tolerance and viability when dry – put simply – there as cheap as chips, will cop all sorts of abuse and last for years.Are they good yeasts?

Well back to the old "depends on your point of view" for a kit maker they are the best choice, as a brewer if you don't have good temperature control and aren't looking for particular yeast characters then yes very good.

More advanced brewers will I believe get more value from better yeasts and as we all know there are some beers where the yeast choice is critical (i.e. Hefei)
What I use them for is bottling yeast, these yeasts produce nearly no flavours, even under extreme conditions, not nice when you spend weeks carefully controlling the temperature, then bottle, a couple of hot days, all of a sudden there are strange flavours appearing.
Like many things in brewing there isn't a right answer, just a lot of maybes.
MHB
Last edited by PistolPatch on 15 Dec 2011, 17:20, edited 17 times in total.
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