Split Kolsch 2
| Dates |
| Date Brewed: | 10 May 2013 | Date Racked: | 11 Jun 2013 | ||
| Date Packaged: | 11 Jun 2013 | Date Ready: | 20 Jun 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: | 12.50 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 12.00 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 12.00 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: | 1.052 SG |
| Target FG: | 1.011 SG | Actual FG: | 1.010 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 79.4 % |
| Target ABV: | 5.0 % | Actual ABV: | 5.5 % |
| Target ABW: | 3.9 % | Actual ABW: | 4.4 % |
| Target IBU (using Tinseth): | 37.9 IBU | Actual IBU: | 40.9 IBU |
| Target Color (using Morey): | 2.5 SRM | Actual Color: | 2.5 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 75.6 % |
| 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 % | 1.10 oz | 9.3 | 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 gal distilled, 2 gals at end, all water down to 6.1ph (55f). Nailed temp. |
| Boil Notes |
| 90 min. |
| Fermentation Notes |
| Cooled to 50F overnight. The lager had a full stopper (carboy cap) and Kolsch had airlock. Kolsch had more wort, which is why I chose that one (more fresh yeast than lager). Blanketed with CO2 overnight, aerated around 30 seconds each, pitched at 52F. Kolsch set at 62, lager at 50F. Good smells at pitching. |
| Packaging Notes |
|
5/22/13 K - 1.018 L - 1.014 5/26 K - 1.010 L - 1.010 |
| Tasting Notes |
| Accidentally froze Kolsch during crash cool, still delish - not crystal clear yet on initial tapping. (6/11) still not looking clear. Kegged lager, cap popped off carboy in crash cooling. |