Split Kolsch - Myburger - 12gal
| Dates |
| Date Brewed: | 29 Dec 2012 | Date Racked: | 9 Feb 2013 | ||
| Date Packaged: | 9 Feb 2013 | Date Ready: | 9 Feb 2013 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 16.50 US gals | Actual Wort Volume Before Boil: | 15.50 US gals |
| Target Wort Volume After Boil: | 13.50 US gals | Actual Wort Volume After Boil: | 12.00 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 11.50 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 11.50 US gals |
| Target Volume Of Finished Beer: | 11.50 US gals | Actual Volume Of Finished Beer: | 11.50 US gals |
| Target Pre-Boil Gravity: | 1.040 SG | Actual Pre-Boil Gravity: | 1.040 SG |
| Target OG: | 1.049 SG | Actual OG: | 1.050 SG |
| Target FG: | 1.011 SG | Actual FG: | 1.010 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 80.3 % |
| Target ABV: | 5.0 % | Actual ABV: | 5.4 % |
| Target ABW: | 3.9 % | Actual ABW: | 4.2 % |
| Target IBU (using Tinseth): | 37.1 IBU | Actual IBU: | 41.7 IBU |
| Target Color (using Morey): | 2.5 SRM | Actual Color: | 2.5 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 75.1 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 22lb 0oz | 100.0 % | 2.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 10.0 % | 2.00 oz | 28.0 | Loose Whole Hops | 60 Min From End |
| Northern Brewer | 10.0 % | 1.00 oz | 8.5 | Loose Whole Hops | 20 Min From End |
| Northern Brewer | 10.0 % | 1.00 oz | 0.6 | Loose Whole Hops | 1 Min From End |
| 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: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Mash Notes |
| 6 gallons distilled into 10.75 gals filtered water, 8.25gal "real" mash, with 2g cc and 2g gyp in each tun. Took water down but no good record - forgot until water in tun. Cloudy. |
| Boil Notes |
| 1.043 pre-boil, added 1 gallon distilled water to bring down to hypo 1.040. |
| Fermentation Notes |
| Let settle overnight, the pitched onto 830 Rauchbier cake, and 2565 2L Kolsh starter. |
| Packaging Notes |
| Tasting Notes |
| Kolsh finished at 1.009 - 5.5%, took 2nd in NHC region. |