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German "Style" Kolsch

42L batch

Malt:
4.38KG Pale Malt
4.38KG Pilsner Malt
.610KG Munich Malt
.210 Acid Malt

Mash @ 152 F

Hops:
34 G Hallertau Blanc

2 Packs of White Labs WLP029

OG: 1.049
FG: 1.007
ABV: 5.5%

Beer is tasty on keg. Tastier now than it was when it was first kegged. Didn't think it would ferment out so low.

Enjoying this one now. I think I'd prefer it with a higher carb. Still manages to have a fairly dry finish.

I very much dig the hop character; when did you add the hops? 34g doesn't seem like much in a 10 gallon batch, especially if they were added early, but they come through quite nicely.

mumblecrunch wrote: ↑

Tue Dec 12, 2023 8:30 pm

Enjoying this one now. I think I'd prefer it with a higher carb. Still manages to have a fairly dry finish.

I very much dig the hop character; when did you add the hops? 34g doesn't seem like much in a 10 gallon batch, especially if they were added early, but they come through quite nicely.

Surprisingly at the beginning of boil. It was under carbed in the bottle I kept as well. Too bad as I used those carbination drops and they usually work pretty well. Its perfect on Keg.

Dry for a Kolsch, but still very much a Kolsch--which is to say a good drinkin' beer.

Blake wrote: ↑

Wed Dec 13, 2023 9:37 pm

Dry for a Kolsch, but still very much a Kolsch--which is to say a good drinkin' beer.

Agreed very dry, I never had this recipe go below 1.010. Know1's place apparently has magical powers.

got a lot of fruit from this. Like sour cherries, but without the sour.
edit: Which I very VERY much enjoyed. went down very fast.

I found a lot of fruitiness in this one too. Thanks for sharing.

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