BeerSmith™ Recipe Cloud

Taste Notes

22/6/13: At 13 days on fermenter took hyrometer sample: WOW!! Sample tasted awesome! And that was from the initial sample that included a heap of trub and yeast. Hydrometer sample was very light and cloady, more on the hazy side. Sample reminded me of summery days with a slight fresh breeze with a hint of floral sent in the air. 28/07/14: beer from keg is clear (after 4 weeks) and tastes great!

Notes

This is my first Kolsch attempt. On brew day my efficiency % was slightly higher than expected due to a changed equipment setup which included a new manafold design. Also slowed my lautering down. Due to this the ABV% is a little high Recipe from the book Brewing Classic Styles by Jamil Zainasheff and John Palmer. Only addition to the recipes was acidulated malt for mash Ph. Going to brew this recipe for a while now and play around with wheat, venna and munich malts. Water profile below was angled towards a slightly malter profile. Chloride to sulphate ratio about 0.8. My tap water has very little hardness. 17/6/14 - started to slowly raise the fermentor temp up to 18 deg C 20/6/14 - lowered fermentor temp back down to 15 deg C 22/6/14 - Hydrometer sample 1.005. Set fermenter temp to 6 deg C to chill/larger for a week before kegging. Was planning on filtering this batch but I think I might leave it to larger. Water Profile used: Kolsch Starting Profileppm Ca9 Mg5 Na3 SO42 Cl11 HCO354 Finished Profileppm Ca55 Mg9 Na7 SO456 Cl70 HCO354 Hardness175(ppm as CaCO3) Alkalinity44(ppm as CaCO3) RA0 SO4/Cl0.80 Batch Volume25.70Liters Total Mash18.00Liters Mash Dilution0.00Liters Total Sparge20.80Liters Sparge Dilution0.00Liters Mineral AdditionsMash (g)Sparge (g) Gypsum .1.21.4 Epsom Salt0.80.9 Canning Salt0.20.2 Baking Soda0.0 Calcium Chloride2.02.3 Chalk .0.0 Pickling Lime0.0 Mag Chloride0.00.0 Acid AdditionsMash Sparge (grams)0.001.10 Citric 88.00 Solid