Maggie Kolsch - Friday, March 12, 2021
Robobrew
This recipe was not for a Kolsch, but I changed my mind and I think I can make a darker version of a Kolsch with it. I already milled the grains on Feb. 19. Should be okay. I use so little amount of well water so there is no reason not to go back to spring water. I don't need that much, and besides there is no water softener salt in spring water.
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11 lbs. CMC
1.25 lbs. Munich II
1.25 lbs. Vienna
4.4 ozs. Acid Malt
1 oz. Roast Barley ( colour adjustment )
80 g Hallertauer Mittelfruh
WLP029 Kolsch
Water - 75/25 RO/WELL ( tasting my well water Kolsch before using well water )
My Dec. 18, 2020 Kolsch used 25% well water and it was a real nice beer.
O.G. - 1.048
F.G. -
% -
SRM - 6.8
BU - 26
NO MESS TODAY - 029 AT 11:30 PM
I had quite a lot of yeast in the 500 ml mason jar. Not sure why though as I have not had that before when I over built my starters.
FERMENTATION NOTES
Next Day - Going good, but it is very cold in the basement for some reason. 57 F on the temp strip.
Turned heat on to try and raise it a bit. If this doesn't work, I may have to move it into the
beer room but I need help.
March 14 - 19 C. It finally got warmer, but too warm. Turned it down to 17.4 C. Hope to get a steady
temp now. Kind of settled down now, steady ferment. Set keezer for 17.5 C.
KEGGED MARCH 29
I filtered on March 30. Very malty, but I knew that with this recipe which I brewed an APA which sucked. This is drinkable though with this style. I still can't figure out why making a Kolsch makes drinkable beer with this recipe and absolutely sucks when brewing an APA? No matter, never again. I already milled my grains so I had to do something with this, or toss the grains, no, that will never happen.
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