Bentleybrau Brewery's Köldknäpp Koloni Kölsch
A standard Kölsch.
Target OG: 1.048
Strike hit: 65C
Köldknäpp Koloni Kölsch - Kölsch ================================================================================ Batch Size: 24,948 L Boil Size: 11,698 L Boil Time: 60,000 min Efficiency: 80% OG: 1,048 FG: 1,010 ABV: 5,0% Bitterness: 25,8 IBUs (Tinseth) Color: 4 SRM (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pilsner Malt Grain 2,500 kg Yes No 81% 2 L Weyermann - Pale Wheat Malt Grain 500,000 g Yes No 85% 2 L Weyermann - Vienna Malt Grain 300,000 g Yes No 81% 4 L Dry Extract (DME) - Extra Light Dry Extract 1,000 kg No Yes 95% 3 L Cara-Pils/Dextrine Grain 200,000 g Yes No 72% 2 L Total grain: 4,500 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Hallertau 4,5% 30,000 g Boil 60,000 min Pellet 12,7 Hallertau 4,5% 30,000 g Boil 30,000 min Pellet 9,8 Hallertau 4,5% 40,000 g Boil 5,000 min Pellet 3,4 Yeast ================================================================================ Name Type Form Amount Stage Wyeast - Kolsch Ale Liquid 125,000 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 9,366 L 73,722 C 65,000 C 60,000 min Instructions ================================================================================ 0) Add 2,500 kg Weyermann - Pilsner Malt, 500,000 g Weyermann - Pale Wheat Malt, 300,000 g Weyermann - Vienna Malt, 200,000 g Cara-Pils/Dextrine to the mash tun. 1) Bring 9,366 L water to 73,722 C for upcoming infusions. 2) Add 9,366 L water at 73,722 C to mash to bring it to 65,000 C. Hold for 60,000 min. 3) You should now have 5,568 L wort. Add 5,500 L water to the kettle, bringing pre-boil volume to 11,068 L. 4) Bring the wort to a boil and hold for 60,000 min. 5) Put 30,000 g Hallertau into boil for 60,000 min. 6) Raise water to boil and then remove from heat. Stir in 1,000 kg Dry Extract (DME) - Extra Light, . 7) Put 30,000 g Hallertau into boil for 30,000 min. 8) Put 40,000 g Hallertau into boil for 5,000 min. 9) Stop boiling the wort. 10) Add 1,000 kg Dry Extract (DME) - Extra Light, to the boil at knockout. 11) You should have 9,068 L wort post-boil. You anticipate losing 0,000 mL to trub and chiller loss. Add 15,250 L top up water into primary. The final volume in the primary is 24,318 L. 12) Cool wort and pitch Wyeast - Kolsch Ale yeast, to the primary. 13) Let ferment until FG is 1,010. 14) Transfer beer to secondary.
Pitched onto yeast cake from Vetemjölk (after 5 months in primary).
Strike hit perfect, 65C.
7.5L extracted in mash out.
Teabag sparged in 4.5L, got a lot more sugar, brought up to 11L.
Bubbling in the morning (8 hours later).
Bottled over a fucking year later: 2016-11-13!
Small pellicle on top looks like it might be lactobacillus, but what do I know?
FG just a touch under expected: 1.008 (5.5% ABV)
Primed with 150g table sugar, aiming for a high 2.6-2.7 volumes CO2
No idea if the yeast is still alive, and don't have any to re-pitch.