Crockpot Kolsch Mk 1.
Kölsch
Type: All Grain Date: 09 Dec 2015
Batch Size (fermenter): 23.00 l Brewer: Greg Power.
Boil Size: 29.46 l Asst Brewer:
Boil Time: 60 min Equipment: Peco Boiler.
End of Boil Volume 24.96 l Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 21.00 l Est Mash Efficiency 83.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU
4.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 1 93.0 %
0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 7.0 %
20.00 g Magnum [10.00 %] - Boil 60.0 min Hop 3 23.8 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
15.00 g Hallertauer Hersbrucker [2.40 %] - Boil 5.0 min Hop 5 0.8 IBUs
15.00 g Tettnang [3.80 %] - Boil 5.0 min Hop 6 1.4 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.045 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.8 %
Bitterness: 25.9 IBUs Calories: 436.7 kcal/l
Est Color: 11.9 EBC
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 4.30 kg
Sparge Water: 15.55 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time
Mash In Add 11.71 l of water at 74.4 C 64.4 C 75 min
Mash Out Add 7.18 l of water at 98.8 C 75.6 C 10 min
Sparge Step: Fly sparge with 15.55 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 123.52 g Carbonation Used: Bottle with 123.52 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 18.3 C
Notes
Pre Boil Volume : 30.0lt.
Pre Boil Gravity : 1038.
Post Boil Volume : 22.5(Into FV).
Post Boil Gravity : 1047.
Removed 1.0lt hot wort post boil and cooled separately to grow yeast starter with WLP029,after 6 hours starter had achieved high krauzen so i pitched @06.45hrs 10/12/2015 @22.0C.
On 10/12/2015 @14.00 no activity so i placed heat belt on FV and wrapped the lot in a wool blanket,will leave it like this until decent activity is observed then remove heat source for rest of fermentation.
Created with BeerSmith
Temperature had dropped considerably post pitching the yeast which is why i placed the heat belt on the FV to get it going,the WLP029 was previously harvested yeast,i will be top cropping this in a day or two to get a healthy sample for my yeast bank.
Note:Though i pitched @22C initially the ambient temp got quite cold and after 8 hours there was still no activity in airlock or sign of krauzen so i put on the heat belt to kick start the ferment. I removed the heat belt after two hours once the temp had settled around 21C. ;D
Bubbling away at 20C(no applied heat),the krauzen formed thick and fast on this so i top cropped it today and got a nice healthy yeast sample for my yeast bank. ;D
Kegged this yesterday under a cap of CO2,will condition until New Year before chilling it down and gassing it up. ;D
OG : 1047.
FG : 1006.
ABV : 5.5%abv.
Kegged Volume : 19.0lt + 2.0lt bottled 21/12/2015.