Been out of the blogging game a little bit and since the last post this summer’ Kolsch has been brewed, fermented, kegged and is currently carbing up. This years batch bought very minimal changes as last years beer was one of my all time favorite homebrews. The main change was subbing out the Weyermann malt for a local malt, Mecca Grade, grown and malted over in central Oregon. I’ve been hearing really nice things about this malt and am looking forward to seeing how it tastes in this beer.
Mash: 148 (60min.)
Boil: 75 min.
Mash pH: 5.3
82.3% Pelton (Pilsner malt) – Mecca Grade
9.1% Vanora (Vienna malt) – Mecca Grade
4.6% Red Wheat Malt – Briess
4.0% Acidulated Malt – Weyermann
1.00 oz Mt. Hood – 60 min.
1.00 oz Mt. Hood – 15 min.
1.00 oz Mt. Hood – 0 min.
Wyeast 2565 – Kolsch
Pitched active starter into 60 degree wort, fermented at 61 for nearly a week and before allowing beer to free rise up to 68 for a couple weeks. Kegged and finished nice and dry at 1.009. This batch had the most attenuation yet (80%) and the gravity sample tasted malty with a little bit of the Kolsch esters.
Tasting Notes – 9.19
Aroma: malty with subtle white wine esters
Appearance: slightly hazy golden with a great fluffy white head. Beers and been getting more clear the longer in the keg and started out pretty hazy.
Taste: Grainy malts up front, hops provide balance but not distinct flavors and is more malty than hoppy. White wine kolsch esters present and there is a little bit of malt sweetness that comes through.
Mouthfeel: Medium with medium carbonation
Overall: Really loving how this one turned out. There is definitely more flavor coming through from the Mecca Grade malts and gives a nice dimension to this beer. I really like how that thisone came in a little drier than the last version and is super easy to drink. The kolsch yeast esters round out the beer nicely and all the flavors really work well together. Not much to check for next year, cheers.