Kolsch Brew Day 11/09/2009

I thought it would be useful for me to post up the the results of my brew day of last week's 12 gallon Kolsch session.

Recipe:
12 Gallon brew
70% Brew House Efficiency
Anticipated SG: 1.051
Actual SG: 1.051
4.3 SRM
24.1 IBU's

Grain:
20 Lbs Pilsener Malt (Great Britain) pppg 1.036
2 Lbs Munich Malt (Germany) pppg 1.039
2 Lbs Wheat Malt (Germany) pppg 1.037

Hops:
2 Oz German Tradition 5.7%AA @ 50 Minutes
1.5 Oz Hallertauer Mittelfruh 3.7%AA @ 10 Minutes

Yeast:
Wyeast 2565 Kolsch: 1 gallon Starter

Extras:
2 Whirfloc Tablets @ 15 minutes

Mash Schedule:
148-149*F for 60 minutes or till conversion
168*F mash out 15 Minutes constant stirring and Recirculation

Boil:
90 Minutes to drive off DMS.
Skimmed off Hot Break material and used Fermcap S to prevent boil over.

Equipment Used:
Brew Stand with Converted Kegs
Cooler Mash Tun (Blue)
March Pump
25' Copper Immersible Chiller
Hop Bag
Mix Stir for Aeration

Pitching and Fermentation:

Pitched entire yeast starter at high Kreusen into 65*F wort and aerated very well.
Fermentation environment fluctuating temperature from 58-63*F
Wort's fermenation temperature:
Day 1-2: 62*F
Day 3-4: 64*F
Day 5-7: 61-58*F
Day 8-10: 64*F (D-rest)


As of today, this Kolsch is still Fermenting actively... as we are approaching the 1.010 mark for this beer I am getting antsy to cold crash and transfer to the appropriate vessels for Lagering.

Day 3 of fermentation came around and had massive blow off through the air lock and had to install blow off tubes. Even at 58*F we were still seeing vigorous fermentation with no signs of stopping...

Day 6: I finally stopped seeing Kreusen coming through the blow off tubes and into the blow off canister.

Day 8-10: I moved the Kolsch carboys next to the heater and brought temperatures to 63*F from 57*F for 2 days...


Look forward to the next post on cold crashing and transferring!

Prosit