Kolsch – All Grain

Statistics

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 %
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 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

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

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

Notes:

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 Highlands Ranch, Colorado

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
Str Water Amt: 6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: