I am planning on doing an experiment over the next two brew sessions. I am going to make a Kolsch first with a step mash and then with a single infusion-batch sparge.
The recipe is:
8.13 lbs Bel Pilsner
6.9 oz Vienna Malt
1.58 oz Hallertauer Mittelfrueh 60 min
Whirlfloc 5 min
90 min boil
Wyeast 2565 Kolsch yeast (starter for first batch, re-pitch slurry for second batch.)
131 F 15 Min
144 F 45 Min
158 F 15 Min
168 F Mash out (10 Min)
All steps will be done with water additions (I haven't calculated the amount needed for each step yet)
Single Infusion-Batch sparge:
Infuse with 5 gal to acheive 149 F, hold for 90 Min.
Sparge with 3.42 gal of 170 F Water.
Pre-boil: 8.40 gal Gravity: 1.037
Ending volume: 5.25 gal OG 1.048
Ferment for 14 days at 60 F (around 55 F ambient, but will adjust as needed.)
Cold crash at 32 F for 24 hours, keg, and lager for 2 - 4 weeks at 40 F.
My questions are:
- Does the step infusion look OK, or do I need to adjust it? Will the water additions make a big difference over a direct fired Mash?
- What kind of water profile should I use? My water profile is here: http://www.cityoftulsa.org/media/90852/2010%20water%20quality%20report.pdf
The water is supposed to be good for Pale Ales.
- Should I use my water (carbon filtered) or start with RO and add some salts?
I am trying to see if I can detect any difference between the two types of mash techniques.
Thanks for any and all help!