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Kölsch-Style Ale
| Brewer : |
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Alan McKay |
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| Objective : |
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Not doing much special here, although we are
going to compare 2 yeasts. Munton's Gold, and the BOP Lager that I use. |
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| Method : |
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All Grain |
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| Date : |
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98.05.23 |
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This is another slight variation on our standard recipe. We've added an extra
2 lbs of 2-Row, and used 50/50 Vienna/Munich instead of the regular straight
Munich. 153F rest, and all the rest is pretty standard stuff.
Ingredients for 40 litres :
- 14 lb Canada Malting 2row
- 1 lb Hugh Baird Munich
- 1 lb Hugh Baird Vienna
- 1 kg Canada Malting Wheat Malt
Mash Water - choice between the following three ratios to hit 153F. Chose the
first one since there was no risk of maxing-out the tun with only 18 lbs of
grain, and wanted to be as close to a ratio of 1.25 as possible.
| Volume |
Temp |
Ratio |
| 22 qts |
166.5F |
1.222 |
| 21 qts |
167.2F |
1.166 |
| 20 qts |
167.9F |
1.111 |
Procedure :
- 10:05 Mash in 22 quarts of 166.6F water to reach 154F
adjust with frozen (and sanitized) 2 litre pop bottle to 153F
- 10:15 begin rest 153F
- 11:25 check for conversion. OK. Recirculate, have trouble with bottom
floating, but eventually got it to run clear just fine, without grain coming
out. Add 8 litre boiling water to bring to mashout temp of 164F.
- 11:35 begin runoff
- 11:55 transfer 27l to kettle, turn on heat
- 12:15 transfer 27l to kettle, run off 4 litre more and add to kettle
final runnings SG 0.995 @ 130F (60F:1.008)
OG (58l) 1.021 @ 149F (20C:1.038)(38l:1.057)
90% efficiency
- 12:35 tank #2 runs out, change tanks
- 12:55 boil commences
- 13:10 add 2.0oz Winemaster Hallertauer (unknown alpha)
- 13:55 add 3/4 oz same, 1 tbsp Irish Moss
- 14:10 immerse gooseneck
- 14:20 turn off gas, whirlpool
- 14:30 start chill
OG 1.039 @ 74F (60F:1.040)
Lower OG than expected, but didn't get as much evaporation as usual,
presumedly because it's getting warmer out. Ended up post-chill with 44 litres
instead of 40, so the adjusted gravity would have been 1.044, right where I had
wanted. Next time must compensate for the lower summer-time evaporation (either
run-off slightly less, or boil a bit longer before adding hops).
Notes
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| Date/Time |
Munton's Gold |
Lager |
98.05.25
09:00 |
Fermenting well, one inch of
Kräusen on top |
Fermenting well, Kräusen
already blowing out of hose |
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