kinda kolsch
| Dates |
| Date Brewed: | 9 Apr 2016 | Date Racked: | 9 Apr 2016 | ||
| Date Packaged: | 1 May 2016 | Date Ready: | 15 May 2016 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.007 SG | Maximum FG: | 1.011 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 3.5 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 7.10 US gals |
| Target Wort Volume After Boil: | 6.08 US gals | Actual Wort Volume After Boil: | 6.08 US gals |
| Target Volume Transferred: | 5.28 US gals | Actual Volume Transferred: | 5.28 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.28 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.034 SG | Actual Pre-Boil Gravity: | 1.037 SG |
| Target OG: | 1.045 SG | Actual OG: | 1.050 SG |
| Target FG: | 1.011 SG | Actual FG: | 1.009 SG |
| Target Apparent Attenuation:: | 74.9 % | Actual Apparent Attenuation: | 81.0 % |
| Target ABV: | 4.4 % | Actual ABV: | 5.3 % |
| Target ABW: | 3.5 % | Actual ABW: | 4.2 % |
| Target IBU (using Tinseth): | 37.5 IBU | Actual IBU: | 36.6 IBU |
| Target Color (using Morey): | 2.4 SRM | Actual Color: | 2.4 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 76.7 % |
| Target Fermentation Temp: | 60 degF | Actual Fermentation Temp: | 60 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 8lb 8oz | 94.4 % | 1.8 | In Mash/Steeped |
| US White Wheat Malt | 8.00 oz | 5.6 % | 0.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Perle | 7.5 % | 1.00 oz | 27.1 | Loose Pellet Hops | 60 Min From End |
| German Perle | 7.5 % | 0.50 oz | 10.4 | Loose Pellet Hops | 30 Min From End |
| German Perle | 7.5 % | 0.50 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Protein Rest - 149 |
| Step Type | Temperature | Duration |
| Rest at | 122 degF | 20 |
| Raise by infusion to | 149 degF | 70 |
| Mash Notes |
|
MA: 5.5gal - 1.7g gyp; 1.5g CC; 6.1ml phos acid 70% SP: 5gal - 1.5g gyp; 1g CC; 2.3ml phos acid 70% Est brun water ph: 5.3 - FOLLOW STEP MASH INSTRUCTIONS Mashed more like 125F - 145F - 150ish mashout. Long, not really enjoyable. |
| Boil Notes |
|
ph in kettle: 5.4 75m boil |
| Fermentation Notes |
|
1.6L starter, decanted About all the sludge from the kettle got in |
| Packaging Notes |
| Tasting Notes |
| Very good, little DMS - probably from weird mash, don't do that again. |