Maggie Kolsch - Monday, February 22, 2021

 Ingredients

11 lbs. GTA Pils Malt

8 ozs. Munich I

8 ozs. Vienna

4 ozs. Acid Malt

77 g Hallertauer Mittelfruah

WLP029 Kolsch

75/25 RO/WELL

O.G. - 1.048

F.G. -  1.012

% -     4.7

SRM - 3.6

BU - 25

                                                         BREW DAY NOTES

Had a boil over right in front of me but I was on my bloody phone. Messy. I have to pull out the washer, dryer and dehumidifier just to clean the floor. Other than that, everything is good so far after that shit show.

                                                   PITCHED YEAST AT 7:30 AM FEB 23

Now to finish cleaning up and pull out appliances to clean the floor. Fermentation has already started around 2 pm. First time it has been that early.

Tues Feb. 23 - Going good, early activity.

Wed Feb. 24 - Very active. 

Friday, Feb. 26 - Slowing down but steady. Best thing about this yeast is I don't have to do anything

                            to it. Just pitch and wait until done. Brewing another one as soon as possible. Will be 

                            using Canada 2 row also with this brew as this is my main brewing for this year.

Sunday, March 7 - Sampled 100 ml. Taste is great, balanced malt with a BU where I like it. Not too

                               bitter with a medium hop aroma. This is my Kolsch recipe for now on.

                                                      Filtered on Wednesday, March 10

I haven't tasted any oxidation so far. I even transferred to a couple of 2 L pop bottles and as yet, it is fine. However, I am tasting the green beer in this style as I did using Imperial Dieter Kolsch yeast, so it is what it is. I do need to brew 2 beers close to one another to get any amount of stock up. All in all a nice beer, just what I want to brew and drink.