Boil on 3/6/2011
Head Brewer: Adam K.
Assistant Brewer: Jay P.
Assistant Beers: Bell's Consecrator Dopplebock, Troegs Troegenator Doublebock, Russian River Supplication (Batch 001), Russian River Temptation (Batch 001).
4.5 lbs Munton's Extra Light DME
.5 lbs Munton's Wheat DME
.5 lb CaraPils Malt
.5 lb Pale Wheat (Germany)
1.25oz German Tettnang Hops (4.0% Alpha) - 60 minutes
.5 oz German Hersbrucker Hops (2.4% Alpha) - 15 minutes
.5 oz German Hersbrucker Hops (2.4% Alpha) - 5 minutes
1/2 Whirlfloc Tablet (5 minutes)
Mad Fox Brewing Company House Kolsch Yeast - 1L starter
Estimated SG: 1.048
Planning 2 weeks in primary (at 60°F) and 2-4 weeks of "lagering" at 38°F in the refrigerator. Plan to carbonate to 2.6 volumes.
Earlier in the week, I made a starter using 1C Amber DME 1 quart of water boiled for 15 min and cooled to 68°F. I moved about 1.5L to a sanitized growler. I pitched the yeast, covered with aluminum foil, and set in a dark place. I put the starter in the fridge for a couple hours to get the yeast to fall. I poured off about a pint of liquid, then set the rest aside to come to room temp before pitching.
The grains were steeped at 160°F for 30 minutes in 2.5 gallons of water (temp dropped to about 155°F by the end). The grain bags were rinsed with .5 gal of water at 170°F, then the whole pot was brought to a boil. The DME was added and again brought to a boil. We added the Tettnang hops and started the 60 minute timer, stirring occasionally. The first round of Hersbrucker hops were added with 15 minutes remaining. At 10 minutes, we put the immersion chiller in the wort to sanitize it. With 5 minutes remaining, we added the remaining Hersbrucker hops and 1/2 Whirlfloc tab.
We connected the garden hose and reduced the temperature of the boiling wort to 75°F. The cooled wort was transferred to a sanitized fermentation bucket, poured through a strainer. We added about 2 gallons of top-off water. Yeast was pitched at 72°F, bucket sealed, airlock placed, and beer set in the basement. Temps are pretty chilly down there, so I'm expecting a fairly cold fermentation.
2/5/2011: OG 1.048 (exactly as expected). Signs of fermentation were visible within 3 hours.
Here's what we drank while brewing...
(Both are Batch 001)
Head Brewer: Adam K.
Assistant Brewer: Jay P.
Assistant Beers: Bell's Consecrator Dopplebock, Troegs Troegenator Doublebock, Russian River Supplication (Batch 001), Russian River Temptation (Batch 001).
4.5 lbs Munton's Extra Light DME
.5 lbs Munton's Wheat DME
.5 lb CaraPils Malt
.5 lb Pale Wheat (Germany)
1.25oz German Tettnang Hops (4.0% Alpha) - 60 minutes
.5 oz German Hersbrucker Hops (2.4% Alpha) - 15 minutes
.5 oz German Hersbrucker Hops (2.4% Alpha) - 5 minutes
1/2 Whirlfloc Tablet (5 minutes)
Mad Fox Brewing Company House Kolsch Yeast - 1L starter
Estimated SG: 1.048
Planning 2 weeks in primary (at 60°F) and 2-4 weeks of "lagering" at 38°F in the refrigerator. Plan to carbonate to 2.6 volumes.
Earlier in the week, I made a starter using 1C Amber DME 1 quart of water boiled for 15 min and cooled to 68°F. I moved about 1.5L to a sanitized growler. I pitched the yeast, covered with aluminum foil, and set in a dark place. I put the starter in the fridge for a couple hours to get the yeast to fall. I poured off about a pint of liquid, then set the rest aside to come to room temp before pitching.
The grains were steeped at 160°F for 30 minutes in 2.5 gallons of water (temp dropped to about 155°F by the end). The grain bags were rinsed with .5 gal of water at 170°F, then the whole pot was brought to a boil. The DME was added and again brought to a boil. We added the Tettnang hops and started the 60 minute timer, stirring occasionally. The first round of Hersbrucker hops were added with 15 minutes remaining. At 10 minutes, we put the immersion chiller in the wort to sanitize it. With 5 minutes remaining, we added the remaining Hersbrucker hops and 1/2 Whirlfloc tab.
We connected the garden hose and reduced the temperature of the boiling wort to 75°F. The cooled wort was transferred to a sanitized fermentation bucket, poured through a strainer. We added about 2 gallons of top-off water. Yeast was pitched at 72°F, bucket sealed, airlock placed, and beer set in the basement. Temps are pretty chilly down there, so I'm expecting a fairly cold fermentation.
2/5/2011: OG 1.048 (exactly as expected). Signs of fermentation were visible within 3 hours.
Here's what we drank while brewing...
(Both are Batch 001)
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