PILSNER FLUTE

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2 Responses to “PILSNER FLUTE”


  1. 1 Anonymous 0 at 9:12 am

    just want to clarify that a Kolsch is actually an ale and is top-fermented… although they are lagered afterwardfrom the BJCP websiteHistory: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier.”Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149?F. Fermented at cool ale temperatures (59-65?F) and lagered for at least a month, although many Cologne brewers ferment at 70?F and lager for no more than two weeks.

  2. 2 LEP 0 at 10:32 am

    Great! Thanks for clearing that up. Though it can be made with ale yeast and then lager yeast or totally with lager yeast. Also, it has all the characteristics of a light pilsner. Crisp and clean flavor. Low hops and very light body. Thanks for the info.


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