<_MOD_>2019-01-13 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-12-13 03 - Kolsch - Bradley Kolsch Sean Jana 2018-07-29 1992-02-01 1 649.2292359 1 608.6524087 1 0 0 6000 3000 -1 0 0 <_MOD_>2018-07-29 01 - My 33L BIAB Stovetop 3 0 1014.4206811 132.7006676 1 0.3000000 37.1954250 0.0000000 1 1 754.4753815 60.0000000 10.0000000 1 67.6280454 0.0000000 4.0000000 114.9676772 659.3734427 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>2018-07-29 Kölsch Pale Bitter European Beer BJCP 2015 2 5 -1 0 1.0440000 1.0500000 1.0070000 1.0110000 18.0000000 30.0000000 2.4000000 3.1000000 3.5000000 5.0000000 4.4000000 5.2000000 A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic. History: Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.” Style Comparison: To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils. Aroma: Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh. Appearance: Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist. Flavor: Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean. Mouthfeel: Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated. Comments: Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange. Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young. Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch http://www.bjcp.org <_MOD_>2018-07-29 BIAB, Light Body 158.7328218 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 37.1954250 769.7205629 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile. <_MOD_>2018-07-29 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-09-30 Saccharification 0 769.7205629 147.9200000 90.0000000 10.0000000 0.0000000 0.3000000 1014.4206811 71.9600000 132.7006676 0.0000000 71.9600000 0.0000000 158.7328218 157.3922373 0.0000000 <_MOD_>2018-09-30 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 1014.4206811 71.9600000 132.7006676 0.0000000 71.9600000 769.7205629 158.7328218 120.0000000 0.0000000 <_TExpanded>1 0 1 1014.4206811 132.7006676 0.3000000 <_MOD_>1970-01-01 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-07-29 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-07-29 Koelsch (Kolsch), Two Stage 60.0000000 60.0000000 60.0000000 60.0000000 65.0000000 63.0000000 65.0000000 45.0000000 65.0000000 65.0000000 1 3.0000000 12.0000000 7.0000000 30.0000000 30.0000000 1 Aging profile for a Koelsch which is aged near ale temperature but slowly cooled to lager temperatures for final aging. <_MOD_>2018-07-29 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2018-09-30 Wigan Water 30/07/18 980.2170521 1 7.0000000 11.2000000 2.5700000 13.7000000 26.5000000 13.0000000 47.6000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 33814.0227047 0.0078125 1 <_MOD_>2018-08-27 Calcium Chloride 5 Water Agent 769.7205629 6 2.4922196 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-09-30 Epsom Salt (MgSO4) 5 Water Agent 769.7205629 6 1.5293846 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_MOD_>2018-08-27 Gypsum (Calcium Sulfate) 5 Water Agent 769.7205629 6 1.0592175 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 4 <_MOD_>2018-09-30 Weyermann Premium Pilsner 0 0 1 0.0000000 1 0.0000000 144.6232346 1.4000000 82.6100000 0.0000000 91.1111092 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-09-30 Castle Malting Wheat Blanc 0 0 1 0.0000000 1 0.0000000 7.0547936 2.2500000 80.4300000 0.0000000 4.4444454 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-09-30 Weyermann Vienna 0 0 1 0.0000000 1 0.0000000 7.0547936 3.3700000 80.4300000 0.0000000 4.4444454 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>1970-03-07 Hallertau Mittelfruh 0 0 3.0000000 2.0000000 70.1492526 0.0000000 1.6578765 15.0000000 60.0000000 0.0416667 194.4406400 19.6943152 8 0 1 2.0000000 <_MOD_>2018-09-30 Hallertau Mittelfruh 0 0 3.0000000 2.0000000 29.8507474 0.0000000 0.7054794 15.0000000 10.0000000 0.0069444 194.4406400 3.0385541 9 0 1 2.0000000 <_MOD_>1970-01-01 Fermentis US-05 0 0 0 0.0000000 1.0000000 0.0000000 10.0000000 7.0000000 10 1 2018-07-29 2018-07-29 100.0000000 68.0000000 76.0000000 64.0000000 69.0000000 0 0 0 5 2018-07-29 21.0000000 <_TExpanded>1 0 <_MOD_>2018-07-29 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0500000 1 1.0100000 1 1.0180000 0 1.0110000 0 754.3908465 1 1.0420000 1 1.0420000 1 Brew Day Notes (26/08/18): Added too much water but kept some too side after water chemistry. Didnt have any gypsum 4.5L, aiming for 69.7, hit 69.4. Post mash-in temp 65.2. Left for 90 mins and stirred 2-3 times. Dropped to 62.2 Added water to acheive boil vol of 22.3 Hit preboil gravity (got 1.042, aimed for 10.41) Hops as per schedule Post boil target 19.50 @ 1.047 Actual 19.2L (plus another 200ml for measurements) @ 1.050 Thoughts: 1) Add 0.5L to trub loss 2) Get Gypsum 3) Do water chemistry for final volume and then remove some until post boil top-up 4) 24L was fine with this low grain bill for boil volume. No overflow and heated okay Pitched US-05 at 18 degrees no starter. Fermentation New fermentation temp control. Kept at 18 degrees. Had airlock activity for over a week. Cold crashed after 4w (slowly in fridge) Took out of fridge day before transferred to keg (30/09/18) FG measured at 1.010 - 5.3% 30.0000000 2.5000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 47.3396318 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 1 1 0 0 Amber Balanced (7-17 SRM) 0 50.0000000 10.0000000 15.0000000 75.0000000 63.0000000 40.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0