Kolsch – All Grain GONE



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 %
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%


Amount Hop Time AA
1.00 ounces Hallertauer Gold 75 min 4.5%
0.60 ounces Magnum 60 min 11.6%
0.75 ounces Mount Hood 30 min 5.2%
2.35 ounces Total Hop Weight


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

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


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Fermentation and Aging

14 days @ 62° F
28 days @ 32° F

I Know Notzing

Date Brewed:  

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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