Kolsch
Slightly Fruity, More Neutral with Colder Fermentations
Overview
Kolsch is ideal for brewing traditional Kolsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a β-glucosidase enzyme, Kolsch can promote hop biotransformation and accentuate hop flavour and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.
QUICK FACTS
Beer Styles
Kolsch-style, neutral ales
Attenuaion
Medium to High
Fermentation Range
12 - 20°C (54 - 68°F)
Flocculation
Medium to High
Alcohol Tolerance
9% ABV
Pitching Rate
100g/hL to achieve a minimum of 1 million viable cells/mL
MICROBIOLOGICAL PROPERTIES
Percent solids
93% - 97%
Viability
≥ 1 x 109 CFU per gram of dry yeast
Wild Yeast
< 1 per 106 yeast cells
Diastaticus
Undetectable
Bacteria
< 1 per 106 yeast cells
Aroma Evaluation
Red Apple
Tropical
Banana
Green Apple
Clove
Acid
Pepper
Alcoholic
Neutral
Rated by the smell of raw products on a scale of 0-5
