2017-12-10 Kömpulsion Kölsch 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff | |
| Batch Size: 12.00 gal | Style: Kölsch ( 6C) |
| Boil Size: 15.54 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: Bru Gear 20gal pots/14 gal conical - All Grain |
| Bitterness: 22.0 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Koelsch (Kolsch), Two Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 ml |
Lactic Acid (Mash 0 min) |
Misc |
1 |
| 5.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.60 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 18 lbs |
Barke(R) Pilsner (2 Row) (2.2 SRM) |
Grain |
4 |
| 2 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
5 |
| 1.60 g |
Calcium Chloride (Boil 120 min) |
Misc |
6 |
| 1.60 g |
Gypsum (Calcium Sulfate) (Boil 120 min) |
Misc |
7 |
| 0.60 ml |
Lactic Acid (Boil 120 min) |
Misc |
8 |
| 1.33 oz |
Perle [4.5%] - Boil 90 min |
Hops |
9 |
| 1.33 oz |
Perle [4.5%] - Boil 50 min |
Hops |
10 |
| 0.62 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.33 oz |
Hallertauer Hersbrucker [3.0%] - Boil 10 min |
Hops |
12 |
| 1.23 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
13 |
| 0.00 mg |
Whirlpool (Boil 5 min) |
Misc |
14 |
| 7.0 pkgs |
Kolsch II Yeast (Wyeast Labs #2575) |
Yeast |
15 |
Notes
7 packages of kolsch II 2575
brewed on Carvin’s system, Sunday 12/10/17
mash water 13 gal windmill express ro water
CaCl2 2.6g
gypsum 5.2g
lactic acid 88% 10ml
heated strike water to 122F, transferred to mash tun with grain via underlet dough in method. Dough in temp 118F
Fired, reciculated and heated to 143F. Held for 30min, at -15:00 of this step pH 5.32 @ 26.7*C
heated to 152F, held for 15minutes. pH at end 5.41
Sparge water 10gal
CaCl2 1.6g
gypsum 3.2g
lactic acid 0.6ml
heated to 170F,
first runnings volume 8.5 gal (did not record first runnings gravity)
batch sparged, recirculated and collected 15.5 gallon of 1.036 preboil
boiled and added hop additions, nutrient and moss as above.
whirlpool 5 minute then collected to 2 Brew buckets as transfer buckets, 11.5 gallons total in fermenter. dumped in at 66F and set to 56F. After trub collector settled, closed valve. accidentally loosened valve clamp and had some spillage but quickly replaced avoiding a huge disaster.
Pitched at 56F the seven fully swollen smack packs that i smacked on Friday 12/8/17around 12am. Then set to 58F
Monday morning 1030am bubbling at blow off bucket. 58*F. Will plan to ferment at 58 and check SG on Wednesday.
Wednesday 11am pulled sample to check SG. (day 3 @ 58F). There is very vigorous fermentation and foam so getting an accurate SG is not really possible. Tomorrow will consider increasing to 68 to finish out.
Thursday 12/14/ 10:55am. SG is about 1.014-1.016 (hard to exact due to foam and active fermentation.) Set at 68 to let rise up and finish out.
at 12:30pm up to 61.2F
at 1:49pm up to 63.7F
at 2:36 65.2F
at 3:40pm 68F
Monday1150pm; FG 1.010 after finishing at 68 for 4 days. Attached cask breather to replace headspace while cold crashing set to 60F
Wednesday 2am set to 52F
Thursday 2am set to 44F
planned:
Friday 2am set to 36F
rack to keg at 36 after thatThis Recipe Has Not Been Rated
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