Post #2 made 11 years ago
The Krispy Kolsch recipe on this site it pretty dam tasty. Im no expert but I think making a kolsch is all about the yeast. To make the krispy kolsch more fruity just ferment at 18-19 degrees c with a kolsch yeast instead of 15c which makes it drier. Any basic pilsner recipe with a kolsch yeast might work too

EDIT: maybe I should have said any Bohemian Pilsner recipe....with less IBU's?
Last edited by nosco on 24 Feb 2015, 23:23, edited 1 time in total.
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Post #3 made 11 years ago
There is a book about kolsch beers around. If you want really authentic recipes then that might be the best place.
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Post #5 made 11 years ago
Thanks guys! The "Krispy Kölsch" looks great but not very authenic for what I'm trying to make. I'll probably adjust the grain bill to 100% German Pilsner malt or maybe add a little bit of wheat malt. I'm just trying to keep it as classic as possible. If anyone has an authentic grain bill please let me know! Thanks!

Post #7 made 11 years ago
I havnt listened to this one yet from Brewing with Style jbush but Im sure it might have some good info.
Last edited by nosco on 23 Feb 2015, 21:42, edited 1 time in total.
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Post #9 made 11 years ago
A few things here Mr Bush :),

1. Use the LloydieP's Krispy Kolsch BIABacus Pre-Release 1.3K file below as your base.

2. The guidelines for Kolsch are quite vague so what you mean by Kolsch might be totally different from someone else. A Kolsch has several versions - e.g. fruity or crispy (dry). Both are still genuine kolschs just like a 'banana' wheat beer is as genuine as a 'clove' wheat beer.

3. Nosco's already mentioned above that fermentatiion temperature is crtitical to whether you will end up with a fruity or crispy Kolsch.

4. I remember LloydieP actually did quite a bit of study on Kolsch before he formulated the recipe below so don't be too quick to dismiss it.

nosco has given heaps of great links/resources above and I hope that you can summarise in this thread, what you discover after you research them. I and many others would really appreciate something like that.

:peace:
PP
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Last edited by PistolPatch on 24 Feb 2015, 17:07, edited 1 time in total.
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Post #10 made 11 years ago
A little of topic but I am listening to the Brewing with Style episode about Kolsch and JZ (I cant spell his name) says he always used a 90 min boil when home brewing ,"30 minutes well spent" he said.
"Gentleman, when I first started Reynholm Industries, I had just two things in my possession: a simple dream, and six million pounds.
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Post #11 made 11 years ago
I've heard him say that many times in the BN podcasts... I've heard Palmer say a number of times that the most important number in brewing is the volume of wort after boiling, too. Didn't differentiate between cooled and hot, but I'm convinced these guys know everything we talk about here. Just no clear terminology so everyone knows what they're talking about.

Post #12 made 11 years ago
safebrew222 wrote:...I'm convinced these guys know everything we talk about here.
It's far from safe to assume that safebrew :). For example, one very simple example... In "bag" brewing, to avoid several potential problems, you pour the grist into the kettle that has been lined with your bag. You don't fill your bag with grist and then lower it into the water. (I hope you have stopped doing that Bob :) ). But in a magazine article, an Australian brewing magazine btw, a how to BIAB by J&J had several errors like that.

Look at most, probably all, recipes in magazines btw and you will find they are not what we can label, "high integrity" recipes unfortunately.

...

There is lots of stuff that you will only find on this site or that was developed by the pioneers. Your potato masher mash paddle is one of the most basic that springs to mind. (That was me by the way :drink:).

A good thread for this site would be what info can only be found here or that originated here or with the BIAB pioneers. In that thread, we could also look at, if certain info did spread, did it spread correctly, and in cases where it didn't spread correctly, why not? Or, when discoveries or improvements or corrections have been made here to existing brewing info and the writers of that existing info have been advised, have they made the necessary corrections or not?

Now, that would be a very interesting thread indeed.
Last edited by PistolPatch on 27 Feb 2015, 21:56, edited 1 time in total.
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