Maggie Kolsch - Sunday, April 20, 2025 - Mr. Robobrew

Maggie April 2025

Had to buy new yeast. Delivery was more than the yeast. I just hate that. This will be a 

Mr. Robobrew now as the temps are still stuck in winter mode. Seems I might not be brewing in

the garage until May according to the weather guy. I can get this one in and have it for the end of May. The one after that will be in the Conical and I will deal with cooler garage temps when that

comes. I tried to brew earlier but nope, too busy socializing. 

Maggie Jan 2025

Ingredients

11 lbs. Rahr Pils Malt

8 ozs. Vienna

40 grams Hallertauer

Escarpment Labs Kolsch

                                       OVER BUILD IS 500 ML ( 50 BILLION CELLS )

Did a test of the older DME and it was 1.030. So I may have to use more DME or make bigger

starters.

Got new yeast on April 9. Made on Feb. 15.

I made a yeast starter and it was going good the next morning. Lots of foam, but not many

bubbles rising up. Not sure why that is though. I was tired and wanted to get this done.

Doing wine, gelatin etc. so that is why I never took a gravity of my starter wort. Never had

to do that in the past. It is working so just let it finish, pitch it on brew day and move on to

your lager. I have to mark my flasks in the future so I can measure slurry in ml. 

My new stoppers would not adhere to the flask. They kept coming lose because of the

star san. This just means that I am definitely getting some 500 ml mason jars so I won't

have to deal with this again. Home Hardware has them. Can Tire has none. Amazon is

stupid expensive.

Make a 2.25 L starter to get a 2 L starter. 288 B cells needed minimum for your 5 L flask.

To make a 2.25 L starter you will need 216 grams of DME.

I am on schedule to brew this on the 19th or so. This can change at any time. Remember that

you are doing a step mash and a longer boil so brew day will be at least an hour or more

longer. 

The starter was done after 24 hrs. I removed it on April 11 and removed 500 ml ( 50 billion

cells ). I sanitized my 1 gallon jug and put it all in there and shook it a bit before removing

500 ml to the flask. Leave the brew day yeast in your 1 gallon jug with an air lock on it and

toss it in the fridge. It will be there for 8 days. You can brew earlier if you have time.

Mash Volume - 5.50 gallons

Sparge Volume - 5 gallons

Mashed at 149F for 90 min.

O.G. - 1.045

F.G. - 

% - 

SRM - 3.3

BU - 18.5

Water Profile - The Electric Brewery

I hope Kal's water profile is right cause we are having lots of company looking to drink this.

CA - 50

MG - 11

S04 - 70

CI - 69

PH - 5.32

MASH

Gyp - 1 gram

CC - 2.3 grams

Eps - 2.3 grams

Lactic Acid - 1.7 ml

BOIL

Gyp - 1 gram

CC - 2.1 grams

Eps - 2.1 grams

Lactic Acid in Sparge - .2 ml

Near the end of fermentation, shut off the fridge and let it rise a few degrees if that is even

possible in this Nuclear Winter we are in. Toss in on the bench if it is too cold in the laundry

 room.

                                               TWISTED MY ANKLE AT JAYS GAME

I still made beer. Just had to take it easy and not carry anything too heavy to lose my balance.

                                                   FERMENTATION NOTES

Day 1 - Going good. 64F. Need to bring it down to 62F.

Day 2 - Going good. 60F. Having trouble keeping it at 62F.

Day 3 - Same.

Day 4 - Slowed down a lot.

Day 5 - Done. Keg in 10 days.

                                       SAMPLED A SMIDGEON ON MAY 1ST

Just had to sample it because this is the beer we will be drinking at the end of the month.

I am having a real hard time with this style lately as they all seem to taste funny to say the

least. Seems okay but the real test is when it is kegged and carbed. For some reason it

changes a lot. I will definitely try to keg this with as little oxygen intake as possible. I can't

do a oxygen free syphon because this is a wide mouth carboy instead of the smaller carboy

in which I use my orange thingy. Take it very slow and hope for the best.

                                                KEG ON MAY 5, 6, OR 7

This will be aged 3 weeks when company arrives. Done on May 6.

ADDED GELATIN ON MAY 15

OKAY BEER THIS IS THE REASON I AM NOT BREWING KOLSCH ANYMORE

I had trouble with the "IN" disconnect for this very first time. The clamp was loose. Seems

like all my equipment needs an overhaul.

This is an acceptable beer. I over carbed it I can taste a bit of carb bite. However, this is a very clean beer.

This has to age before drinking, around a month. You can really taste the difference when this

has had a month to age. Just something to think about. If in the future you have having

company over, make sure it is kegged a month before they get here and you will be fine.