Crockpot Kolsch Mk 1.

[Greg2013]

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

[Greg2013]

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.

[Greg2013]

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.

[Greg2013]

Kegged this yesterday under a cap of CO2,will condition until New Year before chilling it down and gassing it up.


OG : 1047.

FG : 1006.

ABV : 5.5%abv.

Kegged Volume : 19.0lt + 2.0lt bottled 21/12/2015.