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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Jan 06, 2017 1:44 pm Post subject: |
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Excellent! Glad you like it. I picked up some more Kölsch yeast (WLP029) recently so I need to make this in the next few months as well... it's a pretty versatile yeast too. Many will brew all sorts of styles with it.
Kal
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My basement/bar/brewery build 2.0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Mar 07, 2017 9:11 pm Post subject: |
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I brewed this again recently and added some photos/videos:
Making a starter for the Kölsch a few days ahead of brew day. Video (c) TheElectricBrewery.com
Heating up the strike water. Trying a single infusion mash this time, a couple of degrees higher than usual. Video (c) TheElectricBrewery.com
Happy munching my 292 billion little minions. Turn this wort into delicious beer! Image (c) TheElectricBrewery.com
Kölsch is a hybrid beer that just can't decide if it's a lager or an ale. Image (c) TheElectricBrewery.com
Gravity has dropped to 1.014 in the 5 days since I pitched. Time to bump the temperature up to ~64F in the fermenting fridges to ensure the last few points ferment out well. The sample tasted great! Image (c) TheElectricBrewery.com
Racking the Kölsch into 5 gallon CO2 purged glass carboys that I use as brite tanks. Approximately 5g of unflavoured gelatin is dissolved in warm distilled water and added too. Image (c) TheElectricBrewery.com
Kegging the Kölsch. 48 hours after adding gelatin it's crystal clear. Even though it's not yet lagered or carb'ed it already tastes great! Video (c) TheElectricBrewery.com
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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My basement/bar/brewery build 2.0
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robbie_c
Joined: 16 May 2017 Posts: 3 Location: Staten Island, NY
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Link Posted: Tue May 16, 2017 6:31 pm Post subject: |
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How do you go about adjusting the recipe for 5 Gallon Batches? I saw you said that brewery software can assist, but not sure how to do it in the software. I normally purchase 5 Gal recipes with the ingredients from retailers but want to give this and some of the other recipes a shot.
Thanks for your help!!!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue May 16, 2017 6:38 pm Post subject: |
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Hi Robbie,
The amounts given are for 12 gallons post boil, and eventually about 10 into kegs or bottles. If you wish to make about 6 gallons post boil leaving about 5 into kegs or bottles, cut everything in half.
Now that said, all setups have different mash efficiency so you'll need to adjust the amount of grain to suit your particular setup.
Note that On this beer there's very little loss from kettle -> keg, so you could even make just 11 (or 5.5) gallons post boil. In fact, that's usually what I do and just did (just brewed this again about a month ago). For sake of standardization however, I make all my recipes here 12 gallons post boil to avoid confusion.
If you have questions on how to use your software, I'd suggest starting a new thread on it and ask specific questions. Other users of whatever software you are using may be able to assist. You can also reach out to the manufacturer of the software for assistance or check their manual. Scaling of recipes is a few common feature that everyone uses so most software will have hints on how to proceed. This includes buying beer kits as they include a specific amount of grain which only works for one specific mash efficiency, which probably isn't what your mash efficiency is. It's best to learn to use brewing software so that you can scale to hit the target gravity for your specific setup.
Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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My basement/bar/brewery build 2.0
Last edited by kal on Mon Nov 11, 2019 1:47 pm; edited 2 times in total
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robbie_c
Joined: 16 May 2017 Posts: 3 Location: Staten Island, NY
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Link Posted: Tue May 16, 2017 6:40 pm Post subject: |
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Thanks Kal for the fast response. I will look into this. Happy to be apart of the forum!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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JayBo
Joined: 23 Oct 2016 Posts: 35
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Link Posted: Sat May 27, 2017 1:59 pm Post subject: |
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Just brewed another 10 gallons of this wonderful beer. Has anyone else noticed this yeast rips through fermentation super quick? 3 days at 60-64 degrees, mine dropped from 1.053 to 1.016.
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bamcisman
Joined: 02 Feb 2018 Posts: 3 Location: Houston
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Link Posted: Wed Feb 07, 2018 2:11 pm Post subject: |
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Hi Kal.First of all, thanks for the website and forum, they are great resources.
I saw on page one you used US-05 on half a batch and the difference want too noticeable. I've used 05 many times and love it. I usually fermemnt it around 65*F then slowly ramp up the temp over the next few days. How did you ferment this particular beer with US-05, and did you still have a long lagering phase? I've never made a lager, and don't have the ability to make a starter (although that's next on my list). Thanks,
Gabe
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Feb 07, 2018 3:02 pm Post subject: |
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If using US-05 I'd ferment in the low 60's. Probably around 62F or so. 65F would work too. Conditioning after (not technically lagering I suppose) would certainly help too as it'll help promote a clean/crisp taste.
Some say that US-05 gets kind of 'peachy' if you go too low (60-62) so you may want to experiment and see what you like.
For what it's worth, the beer won't be a Kolsch if brewed with US-05, more of a Blonde Ale. Still tasty! Just not 'technically' a Kolsch as the yeast is key to the style.
Good luck and welcome to the forum!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Thu Feb 08, 2018 11:14 pm Post subject: |
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After watching Anthony Bourdain's Season 7 Parts Unknown where he visits Cologne's restaurants and drinks a lot of Kolsch with some great food, I had to make some.. drinking it now.. its superb..
Kal's right .. get the right yeast...
Side note.. the Kolsch was my 200th batch on my system..
still chugging along nicely
Cheers!
Silverspoons
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Thu Feb 08, 2018 11:38 pm Post subject: |
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Kolsch is a great style - it's become one of the few I always seem to have on tap. More flavour than your standard north american lager, but still approachable enough by those who like lighter tasting beers.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Sun Mar 25, 2018 11:33 pm Post subject: |
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I will attempt this recipe this week. How long do you do your protein rest for ?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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cmkopp11
Joined: 26 Jan 2018 Posts: 19 Location: San Diego
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Link Posted: Mon Apr 23, 2018 3:13 pm Post subject: |
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Morning Kal,
Quick question. How did you calculate your OG and FG values? When I plug this information into Brewer's Friend, I get FG values of 1.012 to 1.013. I'm assuming there's a broken calculation in their program. I created a recipe very similar to yours before checking the forum. I was going to use 15 pounds of pilsner 1 pound of Munich and 1 pound of Vienna with WLP029. Any ideas or suggestions? I used your efficiency of 95% and intend to actually calculate my extract efficiency on this brew.
Thanks,
Chris
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Mon Apr 23, 2018 3:47 pm Post subject: |
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did you set your yeast attenuation to 82%
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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cmkopp11
Joined: 26 Jan 2018 Posts: 19 Location: San Diego
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Link Posted: Mon Apr 23, 2018 3:52 pm Post subject: |
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Nope. I was using the default values for the yeast. Thanks for the tip. Now to figure out the SRM and OG discrepancy. Lol
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Mon Apr 23, 2018 3:58 pm Post subject: |
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so to the right of his ingredients, you'll see a % change your recipe to your normal brew house efficiency then add those grains by % , you will first hit the goal button then save and it should work, if you need my help about brewers friend let me know, my user name is the same
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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cmkopp11
Joined: 26 Jan 2018 Posts: 19 Location: San Diego
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Link Posted: Mon Apr 23, 2018 4:01 pm Post subject: |
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Thanks ozarks!
When using his numbers, it calculates the SRM at about 2.97 iirc. I was trying to verify his recipe was 100% to style before tweaking mine.
I'll back out my recipe and try his the way you just suggested. I appreciate the help!
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cmkopp11
Joined: 26 Jan 2018 Posts: 19 Location: San Diego
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Link Posted: Mon Apr 23, 2018 4:03 pm Post subject: |
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Sorry about the confusion. I missed that his is actually 3.0 not 3.5. I'll take 2.97 as close enough for government work!
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Mon Apr 23, 2018 4:05 pm Post subject: |
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the srm wont be exact, each grain and boil method might change it anyway, I boil for at least 90 minutes and that darkens some beers
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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