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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Kolsch

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vinpaysdoc
Charter Member
High Point, NC
321 Posts


Got to love that alt+0246.

Okay, I've got Kɬ∂lsch yeast coming. I'm going with a simple grainbill of Pils with 4 oz Carapils since Daniels implies that it was traditionally all Pils. The trouble is that it will come in a little under the style guidelines for color. Oh, well. Anybody else brew an all Pils Kɬ∂lsch?

Second question: How to get the mash pH down to a good conversion range? I'm using the Yellow Balanced water profile in Bru'n Water and come out with a projected mash pH of 5.64 when I match the profile. My choices are to add acid malt to get the mash pH down OR I could add my sparge water salts to the mash. Adding the sparge salts brings me down to a projected 5.34 pH. Any reason why I should do that rather than add acid malt?


edit: guess olan's program doesn't care for the alt+0246 character.






Posted 34 days ago.
Edited 34 days ago by vinpaysdoc

ingoogni
nl
314 Posts


For a Koelsch, yes, 100% pils malt, no cara, no wheat.

First I add CaCl2 to get up to about 80 ppm of Ca and then use lactic acid to bring the pH further down. Could use sourmalt, just takes a bit longer. In sparge water only lactic acid to get it to pH 5.2

Instead of the "Umlaut" on top of the o you can add an e behind it. Has the same effect on the pronunciation in German.





Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Thanks. I'll use the oe here in the future.

OK, I may just add the sparge salts to the mash to bring the pH down. It gets the Ca up to 172 ppm in the mash but it comes out to 52 ppm into the kettle that way.




Posted 34 days ago.

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