Maggie Kolsch - Tuesday, April 6, 2021

Mr. Robobrew

Maggie the Easter Dog

Ingredients

11 lbs. CMC

1 lb. Munich

4 ozs. Acid Malt

77 g Hallertauer at 60 min.

WLP029

75% RO

25% well water - ( Still seems to be okay )

O.G. - 1.048

F.G. -

% -

SRM - 3.7

BU - 25

This is the same recipe as my lager is going to be. I will have 3 kegs of this, so it is time to brew a lager. I will have time to age this in one of my many fridges. I am not using that many fridges at the moment and will cpbf most if not all of my beer to minimize my usage of fridges. Crash cool, filter, carb up and cpbf and stash them in the black fridge which is on no mater what is in it.

                                                    Fermentation Notes

Next Morning - Going good.

April 8 - Same. Good seal on the big mouth carboy.

April 11 - Steady bubbling, but slowing down finally. 10 days or so to go.

April 16 - On the bench. Clearing well, some activity but will keg in a week or so.

April 21 - Kegged it.

                                                Taste On Kegging Day

Same as always. With a BU of 25, I can't taste it. If this aged for 3 weeks, it will be a great beer. I am out of beer and this is the last Kolsch for now. I will make sure to age my lagers as I am sure they will taste the same, maybe cleaner ) at this stage. Will be using the cpbf as I don't want to have any serving fridges on until like July or whenever we have guests which at this point is a long shot, but hey, more beer for me.

                                                      FILTERED ON THURSDAY APRIL 22

The best tasting beer of the year so far. No funny flavours, I should of kept making this instead of the lagers because this tasted way better. Yes, the lager is astrigent and I do not know why. Maybe I oxidized it when I filtered. Either quit filtering or use gelatin.