| Check | Time | Step |
| |
5/24/2007 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.46 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 9.00 lb |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
| 0.50 lb |
Wheat Malt, Ger (2.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Mash In: Add 11.88 qt of water at 161.5 F |
| |
75 min |
- Hold mash at 145.0 F for 75 min |
| |
-- |
Drain Mash Tun |
| |
-- |
Batch Sparge Round 1: Sparge with 2.74 gal of 168.0 F water. |
| |
-- |
Batch Sparge Round 2: Sparge with 2.74 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 7.32 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.033 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
1.50 oz |
Hallertauer [3.20 %] (60 min) |
Hops |
| 30 min |
1.00 oz |
Hallertauer [3.20 %] (30 min) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.70 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast-Ale |
|
| |
5/24/2007 |
Measure Original Gravity: ________ (Estimate: 1.039 SG) |
| |
5/24/2007 |
Measure Batch Volume: ________ (Estimate: 5.70 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
5/28/2007 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
6/4/2007 |
Measure Final Gravity: ________ (Estimate: 1.009 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.3 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
7/2/2007 |
Sample and enjoy! |