On Sunday, December 24, 2017, I brewed a Kolsch-style ale. After reading about the style, I put together a recipe. I made an attempt to reduce oxygen pick up in the mash tun by running the mash water into the mash tun through a silicone tube to bottom fill instead of running it in from the HLT spout. I also used the tube with a SS float ball on the end to run the sparge water into the MT versus my normal copper drip ring. Not sure how effective these oxygen-limiting practices will help since there are so many other opportunities for oxygen to enter the hot side system.
RECIPE
Batch Size: 5.25 gal
SRM: 3.3
IBU: 23.6
OG: 1.053 (Overshot!)
FG: 1.011
ABV: 5.5%
Final pH: x.xx (PREDICTED)
Brewhouse Efficiency: 62% (PREDICTED)
Boil Time: 90 Mins
Fermentables:
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8 lbs Dingemanns Pilsner malt, 2.0 SRM
1 lb Avengard Wheat malt, 2.5 SRM
4 oz Acid malt, 3.0 SRM
Mash
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Mash-in at 147.0°F with 164°F water (target was 145°F) for 30 mins, 1.51 qts/gal.
After 30 mins. added 1.3 gallons of boiling water to raise mash temp to 157.1°F (target was 158°F) for 45 mins.
pH=5.27 after 1 hour mins.
Hops
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0.5 oz German Perl (Pellets, 8.3% AA) @ 60 min, 15 IBUs.
0.5 oz Tettnang (Pellets, 4.2% AA) @ 30 min, 5.8 IBUs.
0.5 oz Tettnang (Pellets, 4.2% AA) @ 10 min, 2.8 IBUs.
Other
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1 tsp Irish moss at 15 mins.
1/8 tsp Diammonium Phosphate yeast nutrient at 15 mins.
Water
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3.5 gallons mash in water to 147°F:
1.1 g Calcium Chloride in Mash
1.6 g Gypsum in Mash
0.4 g Epsom Salt
0.9 g Baking Soda
Step mash to 157.1°F with 1.3 gallons boiling water (target was 158°F).
6 gallons sparge water
1.5 g Calcium Chloride
2.1 g Gypsum
0.7 g Epsom Salt
0.4 mL 88% Lactic Acid
Calcium 52
Chloride 65
Sulfate 52
Sodium 14
Magnesium 5
Carbonate 51
Yeast
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Safale K-97, two packets, sprinkled into 10 oz bottled water at 85°F. Let sit for 15 mins, mixed occasionally over 45 mins.
Notes
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Brewed 12/24/17
6:00 pm: Mixed in the yeast and added 1.5 mins of O2. Placed fermentor bucket into mini-fridge. Fermentor temp set at 59°F.
