Kolsch, 2006-06-03 11 lb German Pilsener malt .5 lb Weyermann carafoam (carapils) .5 lb Wheat DME .75 oz 7% AA Perle pellets 60 mins .25 oz 7% AA Perle pellets 20 mins .25 oz 4% AA Tettnanger pellets 20 mins .5 oz 4% AA Tettnanger pellets 5 mins 1 tsp Irish Moss 20 mins 2006-06-04 Brew ------------------------ Mash - 11.5 lb grain, plus 3.5 gal water at 165 -> 147F (seems like this is a lot of cooling, should probably keep a pot of cool filtered water and a pot of boiling filtered water to adjust mash temp) - added 1 tsp gypsum about halfway through mash in - let sit at 147F for 35 mins - add 1 qt boiling water -> 149F for 25 mins - started to runoff/recirc, but was still super cloudy, so added 1 gal 170F water, stirred, and let sit for another 10 mins. The cloudiness was almost surely excess protein (so proteases are already deactivated), but I didn't think of these facts until after I did this. Also, iodine test was negative for starch. - runoff and sparge with about 5 gals water, collect 7-7.5 gallons Boil - a bit of a boilover after 60 min hop addition, so added about 1/4 oz "make up" hops to the boil. - started raining hard while boiling...not sure what effect this had or did not have - unlike previous batches, no yeast nutrient (trying to see what happens if don't use it) Etc. - whirlpool and let settle for 20 mins. This did a great job of getting the majority break and hops to settle out. - siphon off about 6 gallons - OG 1.049 - didn't use aquarium pump/aeration stone. This time I just shook the shit out of the carboy, with it sitting on my feet, rocking it back and forth. removed the stopper a couple times during the shaking to let additional air get in. - smacked the yeast only 18 hours before pitching, and it took that long for the yeast to fully expand the smack pack. Thus, I didn't make a starter this time, I hope it will work out. - Also, leaving this batch in my room with the AC on at 68F, so it should ferment relatively cool. 2006-06-15 Racked ----------------- - SG 1.012 - after racking, steam-sanitized a 2 qt jar, and nearly filled with yeast/thick beer, and gave to Sean. - tasted fairly on target 2006-06-20 Keg -------------- - Kegged maybe a little early, as I wanted it on tap for a party on the 24th. - Bottled 6 bottles, and ended up with about 3.5 gallons left in the keg. - measured the yeast slurry on the bottom: about 56 oz, so with loss at first racking, about 1.25 gallons (not bad, but could be better with better whirlpooling). - FG = 1.008 - low gravity, but a good amount of residual sweetness - moderate amount of DMS flavor and aroma, we should reduce this somewhat - a bit of fruitiness, which is probably due to the 68F fermentation temp. Once I get the kegerator going, I may make this again. Possibly also due to inadequate pitching rate (no starter this time...oops). - a pleasant balance of light malt and hop flavors, though could use a little more bitterness, so maybe add some first wort hops (which would also add a bit more flavor)? - could definitely use some lagering to let flavors meld and mellow, but still a good beer, even so young.