Kolsch Grain to Glass & All Grain Beer Brewing Recipe
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- Опубліковано 4 жов 2024
- Grain to Glass video of my latest Kolsch. Tasting the Kölsch, watching some brew footage and going through the all-grain Kolsch beer recipe. Also talking about what a Kolsh is and what a Kolsh isn't.
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Glass used in this video:
Stange - Kölsch glass:
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VIDEO LINKS:
I traveled to Cologne/Köln to learn about Kölsch:
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Hop growing playlist:
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Alla bout No Chill:
• No Chill Brewing and w...
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*DISCLAIMER: This description contains affiliate links.
That means that if you click on one of the product links, I’ll receive a small commission if you decide to buy anything (to no extra cost to you of course). This helps support the channel and allows me to continue to make videos. Thank you for your support!
************************************
Want to send beer mail for review?
Contact me on: drhansbrewery@gmail.com
DrHans Merch Store (Awesome T-shirts):
bit.ly/2UHiiv9
***************************
Cheers and thanks for watching /DrHans
*DISCLAIMER: This description contains affiliate links.
That means that if you click on one of the product links, I’ll receive a small commission if you decide to buy anything (to no extra cost to you of course). This helps support the channel and allows me to continue to make videos. Thank you for your support! - Розваги
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Glass used in this video:
The Kolsch Stange- amzn.to/2WBWRLI
I enjoyed watching it again! Cheers!
Thanks John
Your previous video inspired me to go and visit Cologne. It was so beautiful. Thank you
Awesome! So glad for that, did you go to some of the same places as me?
@@DrHansBrewery Yes everywhere you have been. Just for the beer. I have to say, in the summer it must be a lot better like when you shot the video but it was cool anyway we have enjoyed every beer. We will also shoot kolsch video. or we have a letter for the spelling Kölş. 😄
I was a pro musician w a orchestra..we toured Europe..my first Kolsch was coming offstage in Cologne after the concert all sweaty and stressed, a waiter had the circular doodad and handed me a stange of the best beer ever, right as I exited the stage in my formal tails! What a treat!. It was April, we also saw fields of hops coming up..I learned homebrewing when I got back to the States specifically to brew this beer..even after becoming disabled, I’m now struggling to get back to brewing..!
Sorry for so many comments, but..I love this beer! After all the stupidly strong hoppy, fruity, sugary, ridiculous stinky beers, having this is a revelation. It’s like..Mozart vs..I don’t know, Wagner, or..heavy metal. The cleanliness and sparseness allows each individual ingredient to somehow not only stand out, but subtly blend, and the light, almost flowery aroma and perfectly bittered vs sweetness is the most refreshing thing ever!
5:25 "What are you drinking". It's the middle of the working day here so... coffee. :(
😭
So nice to see somebody after traveling. They look so much alive and full of happiness 💓
Glad to see you are still making great videos Dr. Will be making a simple kolsch here this weekend
Thanks Shannon!
Ever first wort hop? I did this years ago for my kolsch, a bit of hops (I grew Mt Hood) in the boil keg as the wort drains in from the mash..it really gives the kolsch a super balanced, not pervasive, but..smooth hop aroma or taste throughout the mouthfeel, a nice subtle aroma without being “too hoppy for style.” Plus, it just smells so good as the warm wort hits the hops..that’s the word I was looking for..it’s very subtle throughout..
I forgot..experimented with torrified wheat, Belgian Pilsner malt, several other malts and things, nothing crazy. Kept my fermentations aslow as my Wyeast Kolsch yeast would let me..
Started some wyeast 2565 for my kolsch style brew, will be fermenting around 60f. Thanks for the tips on hops!
Awesome Derek, hope it turns out great!
Nice video.....I've brewed my first Kölsch yesterday as you know...Mashed in at 64 degrees Celsius, used 60 min hop addition and also 15 min addititon. And used WLP029 Kölsch as yeast ....slow bastard that hasn´t started yet but will surely kick in sometime hopefully. I'm excited to see what this turns out to be...
Hope it turns out great!
Phew lucky my kolsch will pass your test, nearly, well I used New Zealand Hallertau, close enough and I did add a very small flavour late add hahaha I'll get around to editing the video soon. Cheers mate
Hahahaha, looking forward to the video. Cheers!
Love die Stange, love die Kölsch love die DrHans channel!! Nice looking beer by die way! 🤪 Cheers buddy👍🍺
Nice rant at the end :)
Great video Dr. Hans! Well said! A Kolsch is a Kolsch! It would be like putting ham between two pieces of bread and calling it a turkey sandwich! Love the channel!
Thank you so much!
And as we all know, you can’t call it a turkey sandwich unless it’s made in..Turkey! (Lol..)
@@johncspine2787 😂
One of my favorite styles! Your video to Cologne inspired me to try brewing this style, now I try to always have one on tap. My last one scored a 46 so I’m pretty happy about that. Prost!
Awesome, glad to hear I inspired to that. Prost!
@@DrHansBrewery My recipe now consists of 94% Bohemian Pils, 3% Barke Vienna, 3% Wheat Malt (Weyermann). I add a 20 IBU addition of Hallertau at 60 minutes and a 4.3 IBU addition at 20 miutes. Water is approximately 100ppm CA with a balanced So4/CL ratio (mash ph was 5.36). It's fermented with Wyeast 2565 (1.0 million cells / ml / degree plato) at 59 and Krausened with about 10% volume near the end of fermentation. I'm kicking around the idea of subbing in 1% flaked barley (I know this makes it against the law...) making it 93% pils for a little bit better head (trying to tighten up the bubbles and make them last a bit longer). Do you have any thoughts on this? I'm trying to tighten up the head a little bit and make it last a bit longer. I plan to do it just to see what happens, but I'm open to suggestions. Yours has me drooling!
We also went to Köln some month ago when it was still possible. Did the same tasting as you did ;) ... Thanks for the inspiration. Brewed 2 versions of Kölsch ... One with just pilsner and munich malt and one with pilsner malt, dextrine and wheat malt. The one with only pils and munich was better. The problem I have with my kölsch is, that now after some month it tastes a little bit like a yeast starter, you probably know this yeasty taste, since you taste your starters. I really do not know what happened with the beer. When it was young it tasted very good actually. I stored some of the beer in the basement about 15 to 10°C and some in the fridge at 3°C. Did not matter ... after some time it turned bad after 6 month. Maybe one should really only drink it fresh. It was all done with wyeast 2565. I will have to try again when the temperature in the basement is about 15°C again, Now it is too cold for doing this. It now tastes a little like mühlenkölsch which I also did not like because of this strange yeast flavour. I would like it more malty but not sweet. I used tettnanager hops, but 60, 15 and flameout. Next time I will do 60 mins addition. Maybe dekoktion mash with only pilsner. I will try again. Since it is for sure a good beer for warmer temperatures. But thanks for your Info. You are not a Kölsch Nazi, You are right. If you do not follow the rules it cannot be called kölsch. Especially since the kölsch ppl are very proud of their beer.
I have Kölsch in the keg clod conditioning using the same yeast but 3packs and fermented at 15 grain bill was 95%pils malt and 5% munich 1
Love your videos! Im drinking my homebrew, im calling it the smokey lemons NEIPA. But im gonna ditch the smokey part in next batch.
Thank you so much!
Not sure what to call it but it's a 5 gallon batch with 12 pounds Briess and 1 pound toasted oats
I forget it has 2 ounces of saaz
Beer
Excellent video again. I'm going to try to get some of that yeast and use this recipe but cut back on the wheat. I find using wheat >5% can add some spice to the finished product and with this being such a light flavour that may be where some of the pepperyness is coming from.
At 4:22 when you say this beer comes in at 4.9% ABV, the words ABV you sound like Christopher Walken. Haha. Nice work, very educational and entertaining, still trying to get my hands on a few stange glasses. So hard to find inside or outside of Australia.
Thanks!
I bought mine in Cologne!
Love this video. Hilarious, man.
Thanks, glad you liked it.
I thought floc is allowed and no need to declare actually. Correct me if I’m wrong
Not allowed
Brewed a Kölsch style beer this past weekend. Used 95.5% Pilsner and 4.5% Munich malt (Barke). I did do a 60 min Hallertau addition and a 10 minute addition. I also used the lallemand Kölsch yeast, I only bought one pack, but I did do a starter once I realized I did not have enough. That yeast cost $7.99 here so just as expensive as a liquid yeast. Fermenting well right now. My first Kölsch.
I hope it will turn out great!
Hey hans I was curious do you know where I can buy hallertau rhizomes? Tettnang is the closest I can buy online but not hallertau.
I don't know I'm afraid, sorry.
Doctor Doctor! Please offer your feedback regarding the no chill batches you have done so far. Is the batches coming out as clean tasting as your chilled batches? Maybe an episode of it's own... cheers!
Just did an episode regarding no chill brewing. Yes I dont notice any difference. Of course you have to plan your hop schedule for no chill different.
DrHans Brewery gonna check it out. Chilling is fast were I live, still I don't like the wasting of good water. Thanks!
I'm thinking about making a Kölsch and I know it's not strictly traditional but I am thinking about adding peaches. Do you have a recommendation for the best way to add? There are a lot of different methods from puree late in primary fermentation or racking over diced peaches for a secondary fermentation. Perhaps dry hopping with dried peach? Would be curious to hear your thoughts.
If you want peaches. Use us05 at a lower temp. At 17c or lower. Fruit is normally best to add after fermentation. Or even better when fermentation slows down. Then let it sit on the fruit for at least 2 weeks.
@@DrHansBrewerythank you so much for your response! Ive had success with US05 in the past. What form do you think will work late in fermentation? Dried, purree, or diced fresh?
@@SM-zk7jz I would pasteurize a puré
Cheers, man! I'm drinking an Argentinian IPA while I watch your video. You definetly are a master, sir. I wonder how come you don't have more suscribers... Anyway, I'm brewing my first kolsch and was searching some inspiration for tomorrow's brew day, since I've brewed many styles before but never one so simple but also so elementary as this. It will be the first time I'm using just one hop addition, and had the doubt if you bolied 90 minutes and threw the hops in at 60? Thanks for sharing the knowledge! Cheers again!
Thank you so much for the kind words.
I boiled for 60min
Drinking a Bacchus Golden Ale (SEQ Australia) beautifully Hoppy-
My Kolsch is aging - bloody LOVELY ale.
Has anyone tried brewing it with lager yeast (at correct temp)?
Thoughts?
I used this yeast last year. Fermented at 16-17oC but it turned out too fruity for me. I have brewed Kolsch many times, using WLP029, and none where fruity.
Thanks for sharing. I fermented this under pressure so maybe I got little less fruitiness. It might be better in the lower range 12C. What temp do you ferment wlp029 at? I only used wlp029 once. It was when I just started brewing. The beer came out with a strong tone of apples. It might have been my fault though but that's another story. Will give it ago again. Cant gave to much kolsch on tap. Cheers!
Usually 16oC
18 Degress at what PSI? What did you do after primary fermentation?.
I am currently brewing a Kölsch and it's sitting at 18 C. at 10 psi and will be ramping it up to 20 C (tonight, after 2 days). Then I'm thinking of cold crashing it to 2 C.when primary is done and add 10 PSI to carbonate it, I don't have a keg, but I'm doing it in the fermzilla and a temperature controlled box. Will that carbonate my beer? I'm kind of new in the pressure carbonation thing.
Thx :-)
DrHans I have 4kg of bohemian floor malted pilsner and not german pilsner malt, do you think this would take it off style too much? I was going to use it for a czech pilsner but you have inspired me to brew a kolsch. Also i only have Safale K97, have you used this yeast and does it produce a good kolsch?
What are your thoughts on carapils in a kolsch
I think a low amount would work
@@DrHansBrewery decided on a split of carafoam and wheat malt
Bra video som vanlig og var det meg du snakka om hehe
Drinking coffee, gotta go to work.
Sleepless night from new baby.
Shiet
Ouch, better luck tonight!
im drinking water cus my carlsberg clone needs another week on the keg i think
One more week buddy, just hang in there!
I'm DRINKING Fat Tire
Skål!