Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Kolsch – All Grain GONE

Batch #:

06-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

April 13, 2013

Statistics

Target OG:

1.048 11.9° P

OG:

1.048 11.9° P

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

4.7° P

Attenuation:

73.9% Apparent – 60.5% Real

Color:

1.9 SRM

IBU:

30.1 Rager

BU/GU:

0.63

ABV:

4.8%

ABW:

3.7%

Calories:

158 12 oz

Comments

Mashed for 90 minutes at 147°F. Mash PH was 5.9. Adjusted with 1/2 ounce of lactic acid to arrive at 5.6.

Got a slurry of the 1007 yeast from the Rockyard straight off the fermenter. Pitched at 62°F - ferment at 64°F.

Malts and Grains

Amount	Malt/Grain	% of Grist
17.00 pounds	American Pale Malt (2-Row)	94.4%
1.00 pounds	German Wheat Malt Light	5.6%
18.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Hallertauer Gold	75 min	Bittering	First Wort	Pellets	4.5%
0.60 ounces	Magnum	60 min	Bittering	Boil	Pellets	11.6%
0.75 ounces	Mount Hood	30 min	Flavor	Boil	Pellets	5.2%
2.35 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
German Ale	Wyeast	1007	3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

14 days @ 62° F

Lager:

28 days @ 32° F

I Know Notzing

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.048 / 11.9° P
Mash PH:
Boil PH:

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Log: I Know Notzing