Maggie Kolsch - Tuesday, April 7, 2020 - Tossed Out
Making a Kolsch like beer using Nottingham super yeast. This is the yeast OBK has been sending me lately. If it turns out good, I will make this all summer along with my Cavan IPA. I have re-named my Trump Ale as he is an asshole now that he is stopping shipments of N95 masks to Canada. He was an entertaining asshole but now he is worse than the virus itself. Hope he gets it and dies a slow and painful death.
Ingredients
10 lbs. Proximity Malt
8 ozs. Munich
8 ozs. Carapils
65 g Tettnanger at 60 min.
28 g Tettnanger at 0 min.
Nottingham Super yeast
This yeast finishes in 4 days. I couldn't believe how strong it ferments. Fermented slower at 62 F - 64 F. No issues with the bung coming out at a slower ferment.
O.G. - 1.032 ( notch 3 )
F.G. - 1.008
% - 3.14
SRM - 3.2
BU - 20
PH - 5.30
CA - 40
S04 - 26
CI - 71
Mash and Boil amounts are the same.
CI - 1.9 g
S04 - 1.2 g
Lactic Acid in Mash - 2.5 ml
Lactic Acid in Sparge - .4 ml
I am still having issues with my 17 year old malt mill. It has notches, 1, 2 , 3 etc. Notch 3 gives me half milled Canadian and US malts. European malts are fine. Notch 4 gives me a lot of powder like stuff in and makes it real hard to recirculate the mash. Today the mash was like a knife going through butter. I will be lucky to get a 3% beer today. I should mill half on notch 3 and the other half on notch 4. Next time.
NOTES
Yup, I knew this would happen. 3% beer. I guess I will go to notch 4 and go with whatever it does. 3%? Christ, that is isn't even beer. But, I will clear it and carb it and cpbf it and maybe it will be a good lawnmower beer.
Next Day - Going normal, not violent. Temp set at 17.5 C. Would not go down to 18 C. 64F -+
Friday, April 9 - Almost done, amazing.
Sunday, April 12 - Moved it on the bench. Sampled, seems okay.
Monday, April 13 - Temp - 61 F. Will keg near the end of the week? Cannot make beer until I keg
something.
KEGGED FRIDAY APRIL 17
Almost the same as my BGA's. Not sure why though. Must be the water profile, but my lagers are fine but with different malt and a slightly different water profile. This settles it. Making Helles style beers for the time being. May as well as they seem to taste fine. Will fine tune them as best as I can, but they seem to taste okay. You do have to age them though. That means brewing a lot to stock up.
Added gelatin on April 19
SAMPLED 2 L BOTTLE
Well, it definitely is the yeast. This does have that unpleasant taste which all of the beers had using this yeast. This isn't as bad as the BGA which magnified the crystal malt, but it is there. I will age this to see how it goes. No, it is just as bad. After carbing it up, it sucks. toss the yeast and move on.
Did some more research on Proximity malt and it seems to be a solid malt. Very lite and crisp. So, I am sure it is this bloody Nottingham yeast. Never going to use it again and never going to order any kind of Nottingham yeast ever again. Used this yeast 3 times and all the beers sucked balls.
Ingredients
10 lbs. Proximity Malt
8 ozs. Munich
8 ozs. Carapils
65 g Tettnanger at 60 min.
28 g Tettnanger at 0 min.
Nottingham Super yeast
This yeast finishes in 4 days. I couldn't believe how strong it ferments. Fermented slower at 62 F - 64 F. No issues with the bung coming out at a slower ferment.
O.G. - 1.032 ( notch 3 )
F.G. - 1.008
% - 3.14
SRM - 3.2
BU - 20
PH - 5.30
CA - 40
S04 - 26
CI - 71
Mash and Boil amounts are the same.
CI - 1.9 g
S04 - 1.2 g
Lactic Acid in Mash - 2.5 ml
Lactic Acid in Sparge - .4 ml
I am still having issues with my 17 year old malt mill. It has notches, 1, 2 , 3 etc. Notch 3 gives me half milled Canadian and US malts. European malts are fine. Notch 4 gives me a lot of powder like stuff in and makes it real hard to recirculate the mash. Today the mash was like a knife going through butter. I will be lucky to get a 3% beer today. I should mill half on notch 3 and the other half on notch 4. Next time.
NOTES
Yup, I knew this would happen. 3% beer. I guess I will go to notch 4 and go with whatever it does. 3%? Christ, that is isn't even beer. But, I will clear it and carb it and cpbf it and maybe it will be a good lawnmower beer.
Next Day - Going normal, not violent. Temp set at 17.5 C. Would not go down to 18 C. 64F -+
Friday, April 9 - Almost done, amazing.
Sunday, April 12 - Moved it on the bench. Sampled, seems okay.
Monday, April 13 - Temp - 61 F. Will keg near the end of the week? Cannot make beer until I keg
something.
KEGGED FRIDAY APRIL 17
Almost the same as my BGA's. Not sure why though. Must be the water profile, but my lagers are fine but with different malt and a slightly different water profile. This settles it. Making Helles style beers for the time being. May as well as they seem to taste fine. Will fine tune them as best as I can, but they seem to taste okay. You do have to age them though. That means brewing a lot to stock up.
Added gelatin on April 19
SAMPLED 2 L BOTTLE
Well, it definitely is the yeast. This does have that unpleasant taste which all of the beers had using this yeast. This isn't as bad as the BGA which magnified the crystal malt, but it is there. I will age this to see how it goes. No, it is just as bad. After carbing it up, it sucks. toss the yeast and move on.
Did some more research on Proximity malt and it seems to be a solid malt. Very lite and crisp. So, I am sure it is this bloody Nottingham yeast. Never going to use it again and never going to order any kind of Nottingham yeast ever again. Used this yeast 3 times and all the beers sucked balls.
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