Faircliff Kölsch (BO)

First time attempting a Kolsch.

Brewed 5.0 gallons on 2019-07-07

Preboil gravity: 1.042

Original gravity: 1.048

Final gravity: 1.006

ABV: 5.5%

Apparent Attenuation: 87.5%

Process notes

2019-07-14

This has been sitting at ~60°, but now I'm raising it up slowly to 68°.

2019-07-29

Kegged. Floral, some honey, and a strange sharpness to it, almost like a higher alcohol burn. Some cracker. The aroma is very subtle. Lots of honey in the flavor, and again, a sharpness in the flavor and finish. It's not pleasant at this point.

Boil for 90 minutes

At 60 minutes

1.5 ounces of 6.6% Alpha Acid Hallertau Blanc pellets

At 15 minutes

1 Whirlfloc Tablet

At 15 minutes

0.5 teaspoons of Fermaid K

At 0 minutes

0.5 ounces of 6.6% Alpha Acid Hallertau Blanc pellets

Mash

[92.31%] 9 pounds of Heidelberg Malt (BestMalz)

[1.92%] 3 ounces of Acidulated Malt (Weyermann)

[1.92%] 3 ounces of Goldpils Vienna (Briess)

[1.92%] 3 ounces of Dark Munich 30L (Briess)

[1.92%] 3 ounces of Synergy Select Pilsen Malt (Briess) (The three Briess malts were samples I got from NHC)

Single infusion mash. Mashed with 3.66 gallons (1.50 quarts per pound) of reverse osmosis water for 90 minutes. 9lb 12oz of grain was used in the mash.

Strike water temp: (0.2/1.50) * (149 - 68) + 149 = 159.8

0.70g calcium chloride and 2.60g gypsum added to water

After 0 mins

mash is 152°

After 45 mins

mash is 151°; pH is 5.50

After 90 mins

mash is 150°; pH is 5.56

Sparge

Sparged for 55 minutes with 5 gallons of 170° reverse osmosis water.

1.00g calcium chloride, 3.50g gypsum, and 1.00mL lactic acid added to water

After 0 mins

pH is 5.19; specific gravity is 1.080

After 22 mins

pH is 5.26; specific gravity is 1.071

After 40 mins

pH is 5.50; specific gravity is 1.019

After 55 mins

pH is 5.32; specific gravity is 1.013; Topped off w/ ~.75 gallons of water. Before topping off, SG was 1.050 and 1.042 after.

Yeast

2019-07-07

Pitch starter (started on 2019-07-05 with 1000mL water, StirPlate, 100 grams DME, 0.50 tsp FermaidK) made from 1 pack of WLP029 German Kolsch (WhiteLabs) at 60°. (May 29, 2019 is manufacture date of yeast. Decanted ~33% of the starter before pitching.)

Tasting notes (7.00/10; 1 rating)

2020-01-04

[7/10] Final pour. This has been a good, clean beer. Sudzers described it as "black tea" and suggested to not use Hallertau Blanc.