Kolsch - Revision history

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2026-07-27T02:00:00Z

Auto: hop pages + hop cross-links

← Older revision		Revision as of 22:00, 26 July 2026
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	=== hops ===		=== hops ===
	We prefer German Tettnanger for our bittering, and we add a very small amount toward the end of the boil. The finishing gravity plays a role here, too—we like our Kölsch on the drier side, so we match our bitterness profile to align with our delicate finish. …		We prefer German [[Tettnang\|Tettnanger]] for our bittering, and we add a very small amount toward the end of the boil. The finishing gravity plays a role here, too—we like our Kölsch on the drier side, so we match our bitterness profile to align with our delicate finish. …

	=== fermentation ===		=== fermentation ===

NomoAdmin at 05:28, 11 September 2025

2025-09-11T05:28:50Z

← Older revision		Revision as of 01:28, 11 September 2025
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	== ~~'''~~Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way~~'''~~ ==		== Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way ==

	=== malt ===		=== malt ===

NomoAdmin at 04:39, 17 July 2025

2025-07-17T04:39:37Z

← Older revision		Revision as of 00:39, 17 July 2025
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	[[Category:Process]]		[[Category:Process]]
	[[Category:Styles]]		[[Category:Styles]]
			[[Category:German]]

NomoAdmin: Created page with "== '''Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way''' == === malt === We prefer high-quality German pilsner as the base malt for our Kölsch-Style Ale—we use Weyermann’s. We add just 5 percent of wheat malt for a slight silky texture, adding a dimension to the pilsner malt while increasing head retention. We’ve tried out many high-quality wheat malts over the years, but we’re currently hitting our stride with Briess White Wheat. It brings just enough of..."

2025-07-17T04:39:15Z

Created page with "== '''Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way''' == === malt === We prefer high-quality German pilsner as the base malt for our Kölsch-Style Ale—we use Weyermann’s. We add just 5 percent of wheat malt for a slight silky texture, adding a dimension to the pilsner malt while increasing head retention. We’ve tried out many high-quality wheat malts over the years, but we’re currently hitting our stride with Briess White Wheat. It brings just enough of..."

New page

== '''Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way''' ==

=== malt ===
We prefer high-quality German pilsner as the base malt for our Kölsch-Style Ale—we use Weyermann’s. We add just 5 percent of wheat malt for a slight silky texture, adding a dimension to the pilsner malt while increasing head retention. We’ve tried out many high-quality wheat malts over the years, but we’re currently hitting our stride with Briess White Wheat. It brings just enough of what we want from it without overpowering the rest of the beer.

Our mash regime looks more like a lager than an ale, with three steps: beta-amylase, saccharification, and mash-out. ...

=== hops ===
We prefer German Tettnanger for our bittering, and we add a very small amount toward the end of the boil. The finishing gravity plays a role here, too—we like our Kölsch on the drier side, so we match our bitterness profile to align with our delicate finish. …

=== fermentation ===
We ferment at 60°F (16°C), and it takes only about two and a half days to finish fermentation. This depends on which Kölsch yeast you use; they all act a bit differently and thrive in different temperature ranges. We’ve tried quite a few yeasts over the years and found that we really like W-177, a strain cataloged at Weihenstephan and available to U.S. commercial breweries through BSI. After we harvest yeast, we lower the tank temperature to 29°F (-2°C). Start to finish, the beer spends about 21 days in the fermentor. We then centrifuge and polish with our lenticular filter.

[[Category:Process]]
[[Category:Styles]]