Christoff
Well-Known Member
I'd definitely like my starting point to be authentic and grow my recipe from there. But I also want it to be repeatable. I still crave food and drinks I have had in foreign countries. No need to add to the growing list lol. I enjoy (most) of the Kolsch's I have had in the US but looking at online recipes, it seems like they may have large quantities of vienna, munich, etc. so it's entirely possible it's those recipes I am enjoying, and not the predominantly pilsner grain bills its supposed to bebest grain for authentic kolsch???
umm....German kolsch malt? hard to find but it's what you want if you want authentic. I personally mix it 50/50 with pilsner since by sack of kolsch will not last forever and getting more will be difficult.
yeast...kolsch yeast? it's available. It's what I use. K-97 would be an acceptable substitute. But it's not a kolsch strain