Kashmir #2

All signs are pointing to summer coming a little early in Portland as the temperatures are supposed to hit triple digits this week. I took advantage of the long weekend to brew the second version of this beer that will be perfect for summertime. Last years version took a few weeks of lagering before it started to really taste good so I’m planning to lager this for a few weeks until the Pilsner is gone. This year’s recipe did get tweaked a little bit from last years as I decided to go with a mostly pilsner malt base as opposed to the Kolsch malt I used last year (it was good, but was missing that nice grainy pils malt quality). I ended up using a pretty similar hop I had on hand and kept the yeast the same. The flavor profile of the Kolsch yeast from Wyeast took a little bit of getting used to, it has a white wine, apricot and a little sulfur (early on). I really did start to enjoy the flavors the longer it was on tap last year.

OG: 1.050
FG: 1.012
ABV: 5.1%
Mash: 148 (50 min.), 158 (15 min.)
Boil: 75 min.

Water Profile:

Ca: 63
Mg: 1
Na: 4
So4: 52
Cl: 73
BiCarbonate: 15
Mash pH: 5.3

85.7% Pilsner Malt*
6.6% Goldpils Vienna
4.4% Red Wheat Malt
3.3% Acidulated Malt

1.00 oz Pacifica (4.9%) 60 min.
1.00 oz Pacifica (4.9%) 10 min.
1.00 oz Pacifica (4.9%) 0 min.

Wyeast 2565 – Kolsch

*Had an assortment of Pilsner malts left in the grain bin. This was a combination of Weyermann, Best and Dingmans.

The yeast was a few months only so I made a little larger starter at 2.25l. It started fermenting the starter within an hour, so no problems with viability. Decanted most of the starter beer off before pitching into 58 degree wort. Held temperature here until small signs of fermentation and raised temperature controller up to 60 and had a nice fluffy krausen in the morning.  Planning to keep the temperature at 60 for the bulk of fermentation before warming it up to finish out.

Kegged on 6.13, finished just a little higher than I estimated at 1.012, just 1% less attenuation than last years version. Sample tasted great, will be on tap following the Pilsner.

Tasting notes – 7.17.16

Aroma: Little bit of sulfur with a fruity, white wine ester as well. Malts come through as well, a real classic Kolsch aroma.

Appearance: Slightly hazy golden with a beautiful fluffy white head that lingers for a long time.

Taste: Grainy Pils malt up front and then the yeast character follows up with some subtle fruity notes and the same white wine ester as in the aroma. Taste finishes with a crackery malt note left on the tongue. Hops aren’t apparent, but the beer drinks balanced.

Mouthfeel: Medium with medium carbonation.

Overall: Love how this one turned out. I’ve received really great feedback on this beer and I find myself pulling this pint most often. It’s crisp, has a great malt backbone and the yeast profile is really delicious. The hops could pretty much be anything in this beer at such a low IBU and there really isn’t much I’d change for next round. This is one beer where I do which I could brew 10 gallons of it as it just seems to get better with the lager it lagers. The beer still isn’t totally clear and I’m thinking I’ll polish off the keg before it even reaches that point. Cheers!

Update – 8.15.16 – It took this beer about 6 weeks to finally clear up and has really tasted great since day one but seems to get better the longer its on tap. The little sulfur in the aroma is completely gone and is drinking really smooth and delicious. Don’t think I’d tinker with this recipe too much and love how it turned out.


One thought on “Kölsch

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