What is Kölsch malt?
Cologne base malt is a light and sweet malt used for brewing traditional Kölsch-type beers as well as other styles. It has a slight biscuity flavor, and can be used in a single infusion or multi-step mash. This malt is produced in the Cologne (Köln) area of Germany, the home of Kölsch beers.
Is a Kölsch an ale or lager?
To protect their local turf, brewers in Cologne (Köln in German) invented Kölsch. Of all these pale brews, Kölsch is the most idiosyncratic. It is an oddity, almost a hybrid — an ale made, like all ales, with top-fermenting yeasts, yet stored cold like a lager for a month or two.
What hops are in Kölsch?
To be authentic, a Kölsch should use German noble hops, specifically Spalt, Saaz, Tettnang, or Hallertau. Though the Kölsches are typically brewed with top-fermenting ale yeasts, they are fermented at a cooler temperature, say 55°F to 65°F, and usually go through a lagering period at even colder temperatures.
What BJCP style is Kölsch?
Pale Bitter European Beer
The BJCP classifies the Kolsch style as a “Pale Bitter European Beer.” It can be found in their guidelines as category 5B. Other beer styles in this category include: German Leichtbier (5A), German Helles Exportbier (5C), and German Pils (5D).
How long do you ferment Kolsch?
Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days.
Does Kolsch need to be Lagered?
You certainly can lager 4 weeks if that’s what you want, and you may need to if you can’t get the beer to clear. But it is by no means necessary. I’ve brewed a lot of kolsch over the years and it’s no better at 4 weeks than it is at 2.
What is the difference between Kölsch and lager?
Is Kölsch an Ale or a Lager? To the beer drinker, Kölsch has more characteristics in common with a Lager: low level of hoppiness, clean, refreshing profile, smooth body, low ABV, noticeable even if subdued sweetness from the malt, in two words – highly drinkable.
Is Kolsch wheat beer?
In the past, a number of sources suggested that Kölsch-style beers were made with a sizable portion of wheat malt, up to 20%. The current Beer Judge Certification Program style guidelines correctly indicate that this is rare in authentic Kölsch. A small portion of wheat malt is OK; the same as adding Vienna malt.
What does Kolsch taste like?
Kölsch is a top-fermented local beer style from Köln (Cologne), Germany. Kölsch beers are characterized by a lightly fruity yeast note in aroma and taste, as well as a pleasant hoppy bitterness.
What makes a good Kolsch?
Refreshing, lager-like attributes are paramount in a great Kolsch. Usually, after fermentation is over, breweries will cold condition their Kolsch to smooth out the flavors. Although not necessary, cold conditioning helps refine this delicate beer, making it extra-crisp.
What temperature should I ferment my kolsch?
Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters. It performs exceptionally well at temperatures ranging from 65 to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation.