Maggie Kolsch - Monday, April 28, 2025 - (May 13 )
I have to make another Kolsch using the other carboy which I hate to clean. I have no choice
since we are busy going here and there. I was hoping to use Mr. Conical but the weather sucks,
so this is it.
If I have time I want to CPBF this in my PET bottles I have never used. I need to bring
down the BBQ Island from the garage. Get back to doing things I used to do before getting
just too busy to do anything.
Make your starter on April 21. Make a 2.5 L starter with 240 grams of DME for a starter of
2 L or close to it on the stir plate. Even though it looks like you may have 50 B yeast cells
slurry in your flask, still go with around 25 - 30. That way you will definitely have enough
cells to do the job.
I am short a bit. So, take out 500 ml for an over build.
Ingredients
11 lbs. Rahr Pils Malt
8 ozs. Vienna
35 grams Hallertauer ( 4% AA ) at 60 min.
30 grams Hallertauer ( 1.8% AA ) at 60 min.
Escarpment Labs Kolsch
O.G. - 1.040 - 69% - Not Good
F.G. -
% -
SRM - 3.3
BU - 22.5 - ( could not taste anything in the gravity sample )
Water Profile - The Electric Brewery
Water Volume - 5.50 gallons
Sparge Volume - 5 gallons
Refer to the previous post for details on my water salt additions and adjustments.
I am using Distilled water.
MASHING IN AT 149 F
Mash for 90 min. At the 60 min mark, raise it to 168 F for a mashout.
Sparge as usual and boil for 60 min.
Should be able to pitch the yeast around 11:30 am. Normal brew day, no disasters.
FERMENTATION NOTES
Day 1 - Going good but too warm. 68F. Fridge on. This controler really sucks. I got it
working good for now. Have to check it often.
Day 2 - 68F. Had to drop the temp again.
Day 3 - Seems done now. 61F. Fridge off. This can't be right. Letting it sit until day 14.
I think I will toss this on the bench and turn on the wall heater to get it to finish.
Tossed on the table in the Pub Room. It did start to do something, but as the temp
goes up, expansion in the air lock may be the reason for that.
KEG ON MAY 13
Since this needs a quick turn around you should filter this a day after kegging. Carb up and
hope I don't need it during the visitor's visit. Filter it a day or so after kegging. Blue Jays
trip on the 13th and 17th, so pick a day other than those 2. Use the COURSE filter and you
have it in stock.
This will be aged 2 weeks when company arrives. I had a lot of trouble with the new C02
tank leaking. The O ring seemed fine. I had to crank it real tight. That won't last as it will
get too thin. I can check if I have another one. I wish this regulator had that white plastic
disk with the notch out of it because I have tons of spares for that.
ADDED GELATIN ON MAY 15
OKAY BEER. THIS IS THE REASON I AM NOT BREWING KOLSCH ANYMORE.
Checked for carbonation on May 25. Getting there, will check it tonight. Tastes better, none
of that funny taste I was getting earlier on. Clean.
The sample in the pop bottle was not as clean as the one from the keg. Beer ages and mellows out
way faster in a keg than a bottle. This just proved it.
I am not sure what batch is up first to serve. It doesn't matter I guess. No more Kolsch beers.
House Dust IPA is what I am brewing for now on besides my Stout in the winter which I didn't
get around to brewing last winter.
This Kolsch has wild flavour fluctuations. It tastes different every time I sample it. No matter,
this is going to be served on the weekend of June 20.
Sampled on June 17
Okay I guess. Not making Kolsch beers again. I have to think of something else to make.
Taste on June 22 indicates that it is what it is and not going to change. Still has that taste
that I don't like. Never brewing one again. Moving on to Bitters, Stouts and Milds. I should
of bought Crisp Maris Otter in Ottawa instead of Canadian 2 row, but I can work with it.
Besides, I still want to make my House Dust IPA.
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