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Date started:   6 June 2004
Volume:         26 litres

                Wyeast 2565 Kölsch Yeast from Brew 30

2.8 kg          Hoepfner Pilsener Malt, 3.5 EBC
2.02 kg         IMCA Münchner Malz, 12 EBC
0.26 kg         Joe White Caramünch, 30 EBC

Minerals:
NaHCO3          291 ppm     7.28 g  10 ppm Na+
MgSO4           100 ppm     2.52 g  10 ppm Mg++
                                    40 ppm SO4--
CaSO4.1/2H20    167 ppm     4.18 g  46 ppm Ca++
                                    110 ppm SO4--
CaCO3            43 ppm     1.06 g  17 ppm Ca++
HCl (30%)       103 ppm     2.58 g  30 ppm Cl-

24 g            Pride of Ringwood 10.1% AA, 65 min
33 g            Tettnang 5.5% AA, 10 min

• Malt added to 12 l water at 66° in masher. Resultant temperature: 60°, pH 5.5 after 3 minutes, 7.5% Brix.
• Temperature increased to 64 over 5 minutes. Placed in oven at 63°.
• Left 45 minutes, temperature constant. pH 5.6, 20.5% Brix. Placed on stove, temperature increased to 72°. Placed in oven at 72°, mashed for further 45 minutes, temperature decreased to 70°.
• Sparged total of 27 litres.
  • After 18 litres, pH 5.7, 6.0% Brix.
  • After 20 litres, pH 5.7, 6.1% Brix.
  • After 23 litres, pH 5.9, 3.0% Brix.
  • After 27 litres, pH 5.8, 1.0% Brix.
• Boiled with hops for 40 minutes.
• Add cooler, warm for 15 minutes.
• Add Tettnanger, boil for 10 minutes.
• Cool to 25°, rack to two fermenters (10 and 13 litres).
• Aerate for 60 minutes. This time, despite low liquid levels, I had significant overfoaming from both fermenters:

  

• Put together in one fermenter, pitch at 23°.
• Immediate cool to 19.5°.

Initial density:           1051 (23 litres)
Final density:             1012 (calculated)
Brix:                      13.5% (23 litres, == 11.9% at 26 litres.

pH (bottom):               6.0
IBUs:                      33 (calculated)
Potential ethanol:         5.0 v/v
                           3.9 w/v

Colour:            11° EBC 

Alcohol:        4.6% v/v (calculated)

Date    time     freq     wort
13. VI   21:30    0.38 Hz  19.5°
14. VI    6:30    0.95 Hz  19.5°
         13:00    added 3 l water at 25°.
         14:15    0.93 Hz  19.5°
         18.30    0.51 Hz  19.5°
15. VI    6:50    0.12 Hz  19.5°
         17:40    0.045 Hz 19.5°
16. VI    6:50    0.020 Hz 19.5°
         18:00    0.017 Hz 19.5°
17. VI   14:30    racked
                  temperature dropped to 17°.
18. VI    7:10    temperature dropped to 16°
20. VI   11:30    bottled 6.8% Brix + 255 g (10 g/l) saccharose
                  7.6% Brix after priming
                  SG 1013
                  pH 4.6

Bottling statistics:
        Bottles         size      total
         10             0.75l     7.5 l
         18             0.5 l     9.0 l
         22             0.375 l   8.25 l
         
  Total  50                      24.75 l

Notes

• This brew is the similar to Brew 30 except for:
  • German malts again.
  • Slightly more hops.
  • Add minerals
  • Sparge differently. Brew 30 was flood sparged, and the final runoff still contained a lot of sugar. This time I left the charges drain off before adding water, and the final runoff was much thinner.
  • Use yeast from a freshly racked brew (30).
• Calibrated pH meter before use. Previously it was showing 0.4 pH too low at pH 4.0.

Mistakes

• Aeration step still overflowed with two fermenters.
• This time I seem to have boiled more vigorously. As a result of that and the aeration problems, instead of the expected 27 litres, I only had 23. Added 3 litres of cooled boiled water one day into fermentation. Time to go to a higher initial boil volume. I don't know what to do about the aeration.

Notes