Thursday, September 25, 2014


I'm very much into clean, easy drinking lager type beers these days.  With the Fall approaching, I wanted something similar, but also something that fit the cooler weather.  That's where Oktoberfest style beers come in.  Malt forward, but very clean and easy drinking.  I don't have the ability to lager, unless I want to tie up my Ale brewing (I don't), so I need another solution.  Scouring the forums, it appears people in my situation have taken to brewing these clean lager beers with ale yeasts and fermenting cold to mimic the flavor.  A lot of people say you don't get the same flavor, which makes sense, but I just want to get close enough.  I love my own Kolsch, so if I can brew a malty version of that, I'm going to be happy.


3 Gallons

2.5 lb Vienna

2 lb Pilsner
2 lb Munich

0.5 oz Tettnanger (60 min)

0.5 oz Tettnanger (15 min)

Mash at 148F for 60 minutes.  Boil for 90 minutes.  3 g CaCl2, 2g CaSO4, 1g NaHCO3 in mash.  0.45 mL lactic acid in sparge water.  2.43 gallons at 161F for mash.  2.82 gallons at 179F for sparge.

Wyeast 2565 Kolsch Ale

OG: 1.055

FG: 1.012
IBU: 23
ABV: 5.7%

9/27/14: Brewday.  OG 1.068 due to over boiling and getting ~78% efficiency.

9/28/14: Visible fermentation.
11/15/14: Tasting notes.  The malt backbone is right on, but there's something to Kolsch ale yeast that turns me off.  There's this weird fruitiness/smartie taste.  I got it in White Labs and now I get it in Wyeast's version.  

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