BrewBlog: Wood Aged Summer Staple Kolsch
Specifics
General Information
Method: All Grain
Comments

Aged 5 gallons with 3"of soft maple for 5 days.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 tbsp PH 5.2 Stabilizer @ 60 minutes  
.5 tsp Irish Moss @ 10 minutes  
Reference
Hops
2.00 ounces
Tettnang
3.7000000% Pellets @ 60 minutes
Type: Aroma
Use: Boil
7.4 AAUs
3.00 ounces
Select Spalt
3.9000000% Pellets @ 30 minutes
Type: Aroma
Use: Boil
11.7 AAUs
5.00 ounces Total Hop Weight 19.1 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: American Hefeweizen Ale
Manufacturer: White Labs
Product ID: WLP320
Type: Wheat
Flocculation: Low
Attenuation: 72%
Temperature Range: 65–69°F
Amount: 2000 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.4 Efficiency: 0%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Age: 30 days @ 65° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Bruce's BrewBlogs
All Club BrewBlogs
Smokey Jalapeno Ale Jan 19, 2014
Cherry Cider Nov 3, 2013
Autumn Afternoon Cyse... Nov 3, 2013
Bavarian Hefeweizen Jul 14, 2013
Founders Breakfast St... Sep 16, 2012
Cask Conditioned Oatm... Aug 19, 2012
Cask Conditioned Pate... Aug 19, 2012
Wood Aged Summer Stap... Jun 10, 2012
<< <  More  [1] 2 3 4 5 > >>