Stronger Clone of MacBrau Blonde Kolsch with Rye and Strisselspalt hops added. Kinda like a "Double Rye Kolsch", if there were such a thing. After really liking the original version with more traditional wheat and hallertau/tettnang ingredients, I wanted to swap a few ingredients to test the impact. So, out went wheat for some rye, and in came Strisselspalt for flavor/aroma hops rather than Tettnang. Still close to a Kolsch style. But, ABV should be higher than traditional Kolsch since this will dry out if my last batch experience holds true and this ends up at a FG around 1.002 again (note to self: it didn't. it ended at 1.006).
Shared on tap during ski weekend. Received comments like "nailed the German flavor" and "you could sell this stuff!". Very pleased with how this mellowed with plenty of cold aging in the keg. Even though it's strong, it isn't overpowering and has a balanced rye flavor with the german hops. Spicy character remains with some lingering tartness. If I were to brew this again, I'd just remove a bit of rye and .5 lbs or so of Pilsner malt to lower ABV a bit.
after quick carbing in the keg, this brew turned out great! Has a sweet aftertaste, minimal hops, but flavorful. Slight spiciness, but not overwhelming. A bit of alcohol flavor, which is likely to subside after a few weeks cold aging. Would definitely brew this again! No need to change anything, but could easily reduce the grains a bit and still have a great brew at a lower ABV.
Wort had quite a different flavor compared to the usual two-row base malt worts. The rye really added a bready, spicy character and I was surprised how sweet it was (the unexpected efficiency and thus, higher than anticipated OG would explain that). Tasted great as an unfermented barley sweat tea! I think the hops balance will be just right for the kolsch style.
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