Maggie Kolsch - Friday, December 18, 2020

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 Conical - ( Brewed 29 batches of beer this year and maybe half were drinkable )
Plan on doing much better in 2021.

I will be brewing Kolsch beers for 2021. I like them, easy to brew and I want to carry only one yeast slurry in the fridge at a time. Robobrew for the rest of the winter and Mr. Conical when spring comes.


Ingredients

22 lbs. GTA Pils Malt

1 lb. White Wheat Malt

8 ozs. Acid Malt

125 g Hallertauer Mittelfruh at 60 min.

Imperial G03 Dieter Kolsch yeast

Water Profile - 75% RO

                         25% Well ( I think I can get away with 25%, we will see. )


I am not going to do a late addition of hops and the bigger system seems to amplify it too much compared to my Robobrew which needs a little at the 10 min. mark. I am not doing a 10 min addition now.


O.G. - 1.052 - ( 90% )

F.G. - 1.010

% -     5.5

SRM - 3.3

BU - 20

                                                         BREW DAY NOTES

Going fine when I checked it at midnight the same day.

Dec 20 and 21 - Going very steady, like really going good. No blow off though but I think I was a little low in the fermenter. No smell at all which is odd. I did use my 500 ml jar of this yeast along with my 4000 ml flask of this yeast. 

Dec  22 and 23 - Finally starting to slow down and is now blowing out of the hose to the water bucket.

Jan. 4 - Still bubbling but like once a minute or so. 62 F. The temp strip says 64 F, but the stc says 62 F.

Jan. 7 - Still going, slow but not ready to keg yet. Going back to 029. Can not find it anywhere at the

             moment during the lockdown. I bought Escarpment Labs Kolsch yeast as even it is hard to find.

Jan. 14 - Kegged it today. Hope the 25% well water didn't ruin it.

                                                           Taste on Kegging Day

Kind of sweet, at least tastes sweet. Needs more hops. 25 BU for now on and just may do a late addition, but keeping it low. Going with 30 g of Saaz. The 25% well water didn't seem to do any damage yet, but today is kegging day and that means more tasting is in the books. I am surprised that the gravity only got down to 12 since I tossed in my 500 ml of over build yeast in this plus the regular starter. It did ferment long and hard. Hmmm.


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