Maggie Kolsch - Robobrew - Tuesday, November 3, 2020 - 75/25 RO/SPRING
This is a pilot brew going back to 75/25 /RO/Spring water. I made Kolsch and Helles style beers a few years ago with more success than I am getting using brewing salts. The only thing is PH control. I am using acid malt, but hope it won't drop the PH too low using 75% RO water. I think I will be okay as when I use my Bru'n Water spreadsheet, the PH is always quite high, so I think I will be fine. Going with a 5.5 gallon brew instead of wasting malt on the bigger system. If this works, I will definitely brew one with it. I need good beer in kegs for the holiday season.
11 lbs. GTA Pils Malt
8 ozs. Wheat Malt
4 ozs. Acid Malt
14 g Magnum at 60 min.
56.70 g Hallertau at 10 min.
Imperial G03 Dieter ( 2 L starter with a 500 ml mason jar over build )
75/25 RO/Spring
WATER CALCULATIONS
MASH
3.75 gallons RO - ( .75 gallons = 3 qts. )
1.25 gallons Spring - ( .25 gallons = 1 qt. )
SPARGE
3.75 gallons RO - ( .75 gallons = 3 qts. )
1.25 gallons Spring - ( .25 gallons = 1 qt. )
O.G. - 1.044 - 75%
F.G. - 1.010 - ( it was 1.010 on day 4 )
% - 4.5
SRM - 3.3
BU - 25
Brew Notes - G03 Dieter pitched at 6 am on Wed Nov 4
I went with ProBrewer 1.25 in Brewers Friend yeast calculator because of my cool ( 60 F ) fermentation temperature. Basically a slightly larger starter. Turned the sparge tank up a little bit and it was boiling when I got back from taking Grace to school. Shit, now it takes at least 45 min to cool. Never do that again. The mash had a funny smell. Is it my water profile with the acid malt, or the malt itself. Never used this malt before. Jesus, better be normal beer as I have 165 lbs. of this. I read that this malt tastes fruity today. If I would of read that back in March, I never would of ordered it, shit... This time I aerated the wort for 2 minutes and added the decanted yeast. It really stuck to the bottom of the jug but a ton of shaking dislodged it.
Brew Day - Normal brew day, no screw ups. I broke my 3 l flask as I put it down to hard on the
cement floor when it was in the satchel. Now that was the dumbest thing I think I have
ever done. Very clean yeast so far, but it may be early. When I oxygenated the wort, I saw
that I could really see the ss stone, so that means it was a very clear wort. The sample was
clear and had a real nice golden light colour.
Day 2 - Steady with a big krausen that is not going into the hose yet.
Day 4 - Slowing down? Yes, it seems to be slowing down, Krausen is falling. I will turn off the
fridge tonight and let it warm up to 65 F to finish. I couldn't find anything on the web
about this yeast working that quick.
Day 6 - Activity about every 45 - 60 seconds or so. Lowering the temp down to 61 F where I
think it should of stayed. Next time I will leave it alone as this is a slow and steady
yeast.
Day 8 - Same. Looks like another week anyway, just to be sure. This is not my Xmas beer, but
will be the same beer I will be brewing for Xmas.
Day 10 - Same. May keg in a few days because I need to brew another brew. I can put it in the
keezer where the mild it, move it on the bench and brew another Kolsch. However, I am
still not ready because of my step 2 starter isn't even made yet.
Day 11 - Still some activity but getting there. Hope to keg it this week sometime because I want to
make another batch and need to know if this 75/25 still works or not.
Yes, the 75/25 RO/Spring + acid malt did work.
Kegged Nov 17
This is a lawnmower beer. Not a lot of bitterness for a 25 BU beer though. Needs some more noble hop aroma and maybe some noble hop in the bitterness, but is okay for now. May tweek it.
ADDED GELATIN ON THURSDAY NOV. 19
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