Kolsch Brew Day

[Halfacrem]

I've just smacked my first Wyeast pack! in advance of brew day tomorrow.

The grain bill is very simple for this brew, however I have a lingering question following my disappointing mash conversion on my previous brew day (dry stout), which occurred, I believe, because I mashed with some of the dark grains too early?

A portion of the grain bill is carapils which, according to the Greg Hughes book, is not a mashable grain.

I'm planning on mashing with the pale malt and then adding the carapils after half an hour (of the 60 odd minute mash). Would this ensure the pale malt converts fully, without interference from the carapils?

 

[rodabod]

I don't think it should make any worthwhile difference. I haven't found that dark grains affect my mash. Was the query surrounding mash PH?

Keep an eye on the smack pack: you don't want it to explode.

 

[Halfacrem]

I don't think it should make any worthwhile difference. I haven't found that dark grains affect my mash. Was the query surrounding mash PH?

Keep an eye on the smack pack: you don't want it to explode.

Blimey, have you had a pack explode?

I've heard that non mashable grains can affect the conversion of pale malts.

 

[rodabod]

Blimey, have you had a pack explode?

Almost. If you have a super fresh (with a month or so from new) pack, then they can swell pretty fast. When my last one ballooned, I vented it by putting a small nick in the corner.

I've heard that non mashable grains can affect the conversion of pale malts.

Possibly, but I can't imagine it having a massive effect.

 

[McMullan]

Have you tried preboiling your brewing water for 30min or so the evening before brew day, Halfacrem? That should help with any pH issues you might have in your mash when using Hampshire water.

 

[Halfacrem]

Have you tried preboiling your brewing water for 30min or so the evening before brew day, Halfacrem? That should help with any pH issues you might have in your mash when using Hampshire water.

I've been using bottled water to address the Hampshire hard water problem. Mash PH is not something I've got my head round so far.

It's all a rabbit hole :lol:

 

[McMullan]

Give it a go. You might get better brewing water from the tap, if you preboil it. I used to add a tsp of calcium sulphate to the mash water the following day. Sounds counterintuitive, but it worked. If you do preboil, you'll notice lots of precipitated material on the bottom of the pot the following morning. You'll need to transfer the water off of that, of course.

 

[Halfacrem]

Strike water getting up to temperature. Just need to get the kids off to School, then Brew Day can begin in earnest!! :thumb:

 

[Halfacrem]

A couple of photo's from todays efforts! Going well so far. Mash was effective. Temp was 1 degree over at 66. Happy with that as still honing skills. I drew off a litre or so of first runnings then batch sparged, leaving it for 20 minutes before drawing all the liquor off. Slightly over shot the pre boil gravity (1.044 against predicted 1.041) However that's happened in the past and SG has still been as predicted.

Mash Tun tucked in!

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I don't know what it is about repeating a process, things seem to get better without knowing why they've improved?? This is the first time I've had a hot break that's threatened to get out of control! I've had the pot fuller than this before, but only had a whimpy hot break. I had to blow on this one to stop it spilling over :thumb:

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First hops are in..

 

[McMullan]

Looking good :thumb:

If it ever threatens to boil over, mist a little water at it using a spray bottle.

 

[Halfacrem]

All done in pretty much 4 1/2 hours, which is a record for me.

SG looks to be around 1.050, which is a few points higher than expected and looking to be around 5.2% ABV if fermentation goes to plan. That's a little higher than I would have wanted (original recipe estimated 4.6, Beersmith predicted 4.7)

Kolsch Yeast pack didn't explode :) and the wort was well aerated before pitching!

Sample after wort cooled to around 18.5 degrees and yeast pitched!

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This looks a little lighter than the actual colour in the sample jar!

 

[rodabod]

Looks very good. What temp are you fermenting at?

 

[Halfacrem]

Looks very good. What temp are you fermenting at?

Cupboard under the stairs is around 19 degrees, which is in the range for the yeast.

 

[Halfacrem]

I moved this from under the stairs a couple of days ago as the temp was starting to exceed the recommended range for the yeast.

As the weather is so mild at the moment, I wrapped it in some insulation material and put it in a cupboard in my garage. Just had a check and there is still a very healthy, creamy looking krausen sitting atop the brew. That's 7 days on from pitching! First time I've used this Kolsch Yeast and it's clearly a goer!

 

[McMullan]

The krausen is quite persistent with Kolsch, especially Wyeast's. Good sign :thumb:

 

[Halfacrem]

Took a sample of this today and the Gravity is down to 1.009. I'm glad I decided to move this to the garage as the beer was at 14 degrees and the sample tasted as clean as a whistle :whistle:

I've bought it indoors for a couple of days and will hopefully get to bottle this on Tuesday. I'm pretty certain I'll be sneaking an early sample of this on Christmas Day.

 

[Halfacrem]

I racked this today: Half into a mini keg with 12 grams of Tate and Lyle and batch primed the rest with 30g of Dextrose and bottled in 16 330ml flip tops.
Guess which half was quicker to rack :lol:

 

[Halfacrem]

Hope everyone had a good Christmas!

Cracked one of these today. I bottled half of this brew in 330ml swing tops and the other half in a mini keg.

I'm very happy with this. Nice floral note from the Hops and very clean tasting with a hint of dry background bitterness. Very refreshing. Cheers!

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[clibit]

What hops went into it?

 

[Halfacrem]

What hops went into it?

Mittelfrueh for Bitterness and a couple of late edition Tettnang.