BeerBorg

I do not know why I never posted this to begin with but I brewed a Kolsch a few weeks ago for a buddy's party this past Saturday. The beer went over really well, I was even surprised how it came out. It's only the 2nd time I brewed a Kolsch and this was far better than my first attempt. This was the first time using Fermentis K-97 German Ale yeast. If anyone has been thinking of trying it in a beer, DO IT. I was very impressed with this yeast overall.

The recipe was:

6 gal batch, 90 min boil. 80%+ Effeciency.

8.75 lbs. Avangard Pilsner
1.00 lbs. Avangard Vienna
0.25 lbs. Carafoam

1 oz. Hallertau 60 min.
1 oz. Crystal 30 min.
1 oz. Crystal 5 min.

Mashed at 150-152*. K-97 yeast fermented at 60*.

This was a beer I needed to push through the process so it fermented at 60* for almost 2 weeks and then I let the temps rise to finish out. I cold crashed for several days, kegged it, did a bit of crank and shake to get it carbing. I didn't initially add Gelatin because I liked the beer at tasting. But after kegging, the beer wasn't quite clear enough and the flavor was quite punchy. I figured the Gelatin would help round it out, mellow it out and have it clear and tasting better in a couple days ready for the party. This was meant to be a beer for those BMC people. The Gelatin worked well, it did what 4-6 weeks of cold conditioning would have done but I didn't have time for that.

If I can sum it up...I have only tasted an authentic commercial Kolsch once and I do not even remember how it was or what Brewery. But this beer tasted GERMAN, best way I can put it. All German Malts, Noble hops for the most part, German yeast...etc. It was clear, clean, crisp but very flavorful. In the end it was actually a little hoppy, but it was very fresh. 30 days lagering would have really made this a killer beer. I have a recipe I will be making again, I think if I was to do it again I would keep it all the same except for cutting both the 30 and 5 min additions in half. Then again, that would depend if I was making it for a party again or making it for myself.

But really, that K-97 German Ale yeast is worth a try. I have an Altbier in mind to brew with the other packet I have.

This is good news MB...

I did a Cream Ale using K-97 on March 8th...

Had to bottle some on the 18th (10 days later)...

It was done but still cloudy.

Looked at the bottles today and the yeast has dropped right out so no worries there...

The hydro sample tasted great... Real cream ale notes and as you mentioned, clean and german like...

Can't wait to try it after some conditioning!

I used a pound of Six-Row, a few ounces of CaraFoam and a half pound of Flaked Corn as a PM.

Then filled the rest up with Pils LME and Water.

Local Mt. Hood Hops were used for bittering and aroma leaving the Pils and Corn to come through in the flavor department.

We shall see, we shall see...

I bet a Cream Ale would be good with the K-97. I'm actually thinking about rebrewing the Kolsch to have it kegged for myself. As much as I also want to brew the Alt, the Kolsch is really calling my name again. I have two beers on tap now that I'm not too crazy about. Need to get some new batches going.

Sounds like a solid beer, Kenny! Probably more Kölsch-like than it would've been with really any other dry yeast.

But more importantly, you and the party guests like it!

MadBrewer wrote:The Kolsch is really calling my name again.

Yeah, Kolsch is like that.

I'm brewing this up again today for the same friend. No big changes because I was really happy with how this came out. I went with Hallertau Tradition because it had a few more AA's for a touch more bittering that I thought it needed and i'm putting them in at 90 min instead of 60. Mashing around 150-152*. The K-97 German Ale yeast is quite impressive. I am liking it. Makes a nice Kolsch and worked well in the Altbier I also made.

Kolsch

Batch Size (G): 6.0
Total Grain (lb): 10.000
Total Hops (oz): 3.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 3.2 (EBC): 6.3
Bitterness (IBU): 28.4 (Tinseth)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

8.750 lb Pilsner (87.5%)
1.000 lb Vienna (10%)
0.250 lb Carapils (Dextrine) (2.5%)

1.00 oz Hallertau Tradition Pellet (4.5% Alpha) @ 90 Minutes
1.00 oz Crystal Pellet (4.5% Alpha) @ 30 Minutes
1.00 oz Crystal Pellet (4.5% Alpha) @ 5 Minutes

Single step Infusion at 152°F for 60 Minutes.
Fermented at 60°F with Safale K-97

Recipe Generated with BrewMate

Even though my refrigerator is packed to the gills with Witbier and IPA right now, my friends and family are already asking about my next batch of Kolsch. I didn't think of hopping with Crystal though but I did use 5 ounces of Hallertauer for bittering in a 10 gallons batch last time. Thanks for sharing, looks like I'll be doing a little research on the K-97 yeast too.

Screwy, the Crystal hops are really nice. They are another Noble hop replacement. I like them much, much better than Sterling or Liberty that were also developed for the same reason. They seem to fit better in German style beers and were really tasty in the Kolsch. It's too bad this batch is for a friend, but I will be putting a side a 6 pack for myself before I keg it up...you know, quality testing and assurance. This is a beer I could easily brew a couple times over the summer, it goes quick. And yes try out that K-97 dry yeast. Don't compare it to a WlLP or Wyeast Kolsch strain, it's kind of between the Kolsch strain and the German Ale strains. It does really well around 58-60*.

I like Santium and Mt. Hood better then Liberty. Never tried Crystal. Any thoughts on how Crystal compares to either of those?

I can't tell the difference between Crystal and Mt. Hood but I think Crystal is related to Mt. Hood.
I've used them in both IPA's and Pale's and while I've only used them sparingly, they worked well. Still have some laying around in the freezer.

mashani wrote:I like Santium and Mt. Hood better then Liberty. Never tried Crystal. Any thoughts on how Crystal compares to either of those?

No I havent used those hops to compare them to.

By themselves I think they are like a less noble yet hoppier Saaz. Not as spicy or herbal as Saaz but in that ballpark and a little more punch to them. Hard to explain but they have a character I really like.

I have used Liberty, Mt. Hood and Santium in my Cream Ales...

Think I like the Santium best, followed by either Liberty or Mt. Hood... It's a toss up there...

Any of them make a decent American Light too... Just don't hop as much as a Cream Ale and use more Pils and Use Some Rice adjunct instead of Corn adjunct.

YES, me likes the K-97 in a Cream Ale and think it would make a good Kolsch-like substance...

I will probably try that this summer...

Since t also makes a good Altbier, I'm guessing it would be good for a number of ambers and reds...

Think SA BL clone...? Maybe?