Millbrook Kolsch - Friday, February 12, 2016
15 Gallons
Millbrook Kolsch
22 lbs. Bohemian Pils
1 lb. Munich 6
28.35 g German Magnum - 13.20% AA - 60 min.
14.17 g Spalt - 2.40 % AA - 30 min.
14.17 g Spalt - 2.40 % AA - 10 min.
1 1/2 tsp. yeast nutrient
75/25/RO/CITY
WLP029 Kolsch
O.G. - 1.054 - 92%
F.G. - 1.010
% - 5.8
BU - 23
SRM - 3.4
I am using a lb. less of Munich malt to see what the difference is. 8% - 10% seems to be the sweet spot. The temp in my ferment room is quite cold. No kidding, -28 outside now. Put the heater on just to get it a steady 65 F. I had a hard time keeping this at 64 F. Either 61 F or 68 F. Too cold in the beer room. This finished in 4 days because I over built my yeast by 100 B cells to save and decanted nothing apparently. I must of got a ton of cells in this beer. However, it turned out okay and I did save some to make another Kolsch. This needs aroma hops.
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Millbrook Kolsch
22 lbs. Bohemian Pils
1 lb. Munich 6
28.35 g German Magnum - 13.20% AA - 60 min.
14.17 g Spalt - 2.40 % AA - 30 min.
14.17 g Spalt - 2.40 % AA - 10 min.
1 1/2 tsp. yeast nutrient
75/25/RO/CITY
WLP029 Kolsch
O.G. - 1.054 - 92%
F.G. - 1.010
% - 5.8
BU - 23
SRM - 3.4
I am using a lb. less of Munich malt to see what the difference is. 8% - 10% seems to be the sweet spot. The temp in my ferment room is quite cold. No kidding, -28 outside now. Put the heater on just to get it a steady 65 F. I had a hard time keeping this at 64 F. Either 61 F or 68 F. Too cold in the beer room. This finished in 4 days because I over built my yeast by 100 B cells to save and decanted nothing apparently. I must of got a ton of cells in this beer. However, it turned out okay and I did save some to make another Kolsch. This needs aroma hops.
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