Author Topic: double kolsch attenuation  (Read 990 times)

Offline gman23

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double kolsch attenuation
« on: July 27, 2016, 03:43:57 PM »
The time has come for me to begin thinking about brewing this year's xmas beer that will be bottled and stored. This year I am not brewing anything close to a xmas beer and have decided to "imperialize" my kolsch.

The main thing I want to emphasize is high attenuation using WLP029. The plan is to mash at 148F for 90 min and add 1/2 lb table sugar in attempt to get around 85% AA which would put me near a FG of 1.010 and an ABV around 7.6%. I am keeping the OG relatively low at 1.068 so that a lower FG can be achieved. All of this is just goals and estimates obviously. Any other tips or thoughts?
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Offline dmtaylor

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Re: double kolsch attenuation
« Reply #1 on: July 27, 2016, 04:05:57 PM »
I think your plan will work just perfectly.  Go for it.
Dave

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Offline Stevie

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double kolsch attenuation
« Reply #2 on: July 27, 2016, 04:18:50 PM »
Sounds solid to me as well. 1/2 pound of sugar should help without taking much away from the malt character.

Offline gman23

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Re: double kolsch attenuation
« Reply #3 on: July 27, 2016, 04:20:35 PM »
Sounds solid to me as well. 1/2 pound of sugar should help without taking much away from the malt character.

That was kind of my thought. I think it works out 3.6%.
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Fermenting: Imperial Porter
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Offline HoosierBrew

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Re: double kolsch attenuation
« Reply #4 on: July 27, 2016, 04:25:24 PM »
+2. I think it's a good idea and a good plan to execute it.
Jon H.

Offline brewinhard

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Re: double kolsch attenuation
« Reply #5 on: July 27, 2016, 05:34:43 PM »
I like mine in my stocking please...

Offline gman23

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Re: double kolsch attenuation
« Reply #6 on: July 28, 2016, 02:22:17 PM »
Thanks all. I suppose I shall proceed as planned.

Any advice on mash pH? I can't think of what I do the normal koslch at off the top of my head but I am thinking 5.3 would be a good place to start with yellow balanced water.

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?
« Last Edit: July 28, 2016, 02:37:40 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
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Offline dilluh98

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Re: double kolsch attenuation
« Reply #7 on: July 28, 2016, 03:42:16 PM »

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

This is what everyone keeps telling me. I don't use gelatin though so I'm not sure.

Offline HoosierBrew

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Re: double kolsch attenuation
« Reply #8 on: July 28, 2016, 03:48:22 PM »

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

This is what everyone keeps telling me. I don't use gelatin though so I'm not sure.


There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.
Jon H.

Offline dmtaylor

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Re: double kolsch attenuation
« Reply #9 on: July 28, 2016, 06:13:17 PM »
There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.

+1 Yes, true.
Dave

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Offline gman23

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Re: double kolsch attenuation
« Reply #10 on: July 28, 2016, 07:55:08 PM »
Thanks. I obviously have never fined with gelatin and bottled...

Water suggestions?
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

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Offline dmtaylor

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Re: double kolsch attenuation
« Reply #11 on: July 28, 2016, 08:38:24 PM »
Average water that is not too soft or too hard should be just fine for a Kolsch style.  If in doubt, shoot for chloride and sulfate both around 100-150 plus or minus a little.  If you're already close to that with your source water, don't even worry about it, it's not essential IMHO.
Dave

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Offline mabrungard

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Re: double kolsch attenuation
« Reply #12 on: July 28, 2016, 09:38:02 PM »
Dave, I wouldn't mineralize the water that much. This beer isn't about water. It should be in the background. I suggest around 50 ppm for SO4 and Cl.
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Offline gman23

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Re: double kolsch attenuation
« Reply #13 on: July 28, 2016, 09:42:00 PM »
Thanks. Right now I have it at 75 sulfate and 60 chloride per the yellow balanced profile in bru'n water. I should back them down to 50 for a 1:1 ratio?

What about mash pH? Just stay around 5.4?
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline 69franx

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Re: double kolsch attenuation
« Reply #14 on: July 28, 2016, 09:43:06 PM »
Good info for whenever I get to my first kolsch brew, hopefully late winter/early spring
Frank L.
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