kolsch

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#13 – Change Kolsch (16G)

October 2, 2016 in Beer Topics, Beers by Brian Thompson | No comments

Beer Name: Change Kolsch

Style:  Kosch

Brew Day: 10/10/2015

Alcohol: 5.5%

Color: 4

My idea of a Kolsch.

finished product
clear carboy 3
clear carboy 1
clear carboy 2
yeast cake
first kegged beers

[Show as slideshow]

My Brew Notes

Execution Notes

Second time doing this, but instead of 5G this is scaled up to 15G  (10G for me, 5G for my brother Mark).  My 10G came out crystal clear and tasting great.  Mark’s 5G was cloudy and had a weird flavor.  This difference was odd since the mash and boil was all 5G, they pitched equal amounts of yeast, fermented at the same temp in the fermentation chamber, cold crashed and gelatin at the same time.  The only difference is that Mark’s was kegged about 1 week before mine,  but still had 3 weeks from the brew day. Weird.  Oh well.  This is a pretty good recipe and will likely do it again.

Recipe Info

Recommendations for next time

  • No real notes to recall.
  • First time kegging!

Research

This is just a scaled up version of #9 Change Kolsch

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#9 – Kolsch

December 21, 2014 in Beer Topics, Beers by Brian Thompson | No comments

Beer Name: Change

Style:  Kolsch

Alcohol: 4.5%

Color: 4

This is the second all grain beer that I’ve made.  After the last one blew up in my face, literally, my goal for this beer was to pick a simple recipe and really work on producing the clearest beer that I could.  During our summer trip to Denver I had several good Kolsches and decided that this is what I’d brew.  The brew day went well and the final product is a really nice beer.   Its refreshing to have and there is a good chance I do this one again, but maybe as a 10G batch next time since it goes down pretty easy.

Final Product
Mashing
Settling after boiling
clear transfer to fermentor
super clear
nice head on the beer
the cap
Recipe
Schedule
Yeast Calculations

[Show as slideshow]

My Brew Notes

Recipe Info

 Recipe

Execution Notes

The brew day went pretty well considering that last time I had stuck sparges and all-grain brewing was new.  My mash temps wavered around more than I’d like and will need to refine this.    I tried to use PH strips and iodine to check the mash, but have to say that I have no idea what I saw and will need to work on this more.  I did boil off more than I thought and had to add 2 gallons of water back in.  Though with that the gravity was on target.  Also, my pump broke so chilling took way longer than it should.  My plan to have a coarse bag around the metal screen in the boil kettle  and a fine mesh bag on the output side of the hose really helped me to remove most of the trub prior to going into the fermentor.  I cold crashed twice and used a secondary in addition to Irish moss in the boil and gelatin prior to bottling.  I’m not sure which helped the most, but I have a good beer.

Schedule

 Schedule

Recommendations for next time

  • Try hitting and maintaining the mash temp better
  • Plan for a higher boil off than most other people (try to turn down the burner a bit too)
  • See if I can figure out idodine and PH strips.

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