Batch #12: Koelsch

A simple, light beer to take advantage of cold temps (60 in pantry, 51-53 in basement) and address the "brewing shakes." It also inaugurated my new 10-gallon mash tun with stainless false bottom.

Recipe

Grain Bill

8 lbs. Durst Pilsener

Hops

1.5 oz Hallertau (4.4% AA) @60 min.
0.5 oz Hallertau (4.4% AA) @10 min.

Yeast

Wyeast 2565 (Koelsch) smack pack + 1qt. starter

Mash

Single infusion mash, 90 minutes at 150F.

Vitals

OG: 1.044
FG: 1.010
Calculated IBUs: 28
Carbonation: 12 PSI @ 45F

Timeline

Brew day: January 18, 2003

10:30 am: Mash in
12:00 pm: Begin collecting first runnings.
12:15 pm: Collected 2.5 gallons of first runnings + sparge water.
12:20 pm: Finished adding 4.5 gallons of 175F sparge water.
12:35 pm: Start collecting second runnings.
12:50 pm: Finish sparge (7 gallons total).
1:50 pm: Rolling boil starts.
2:50 pm: Add bittering hops.
3:20 pm: Add Irish Moss and chiller.
3:40 pm: Add flavor/aroma hops.
3:50 pm: Begin chill.
4:10 pm: Finish chill at 60F, whirlpool. Wort is very clear.
4:30 pm: Pitch yeast, begin clean-up.

Fermented at 54F. LOOONG lag time because starter did not work for long enough. Took about 72 hours to get going.

Racked to secondary February 7, SG 1.012. Moved to 50F basement.

Kegged March 12, force carbonated with shaking.

Tasting notes

3/13/2003

A real keeper :-) Brilliantly clear, medium straw color, great foam stand. Moderate hop aroma and full hop flavor, spicy and floral. Assertive, clean bitterness. Very clean, crisp, with very slight winey/fruity notes that enhance the moderate hop aroma. Finish reveals a smooth light maltiness.

Overall, a great light beer.

5/5/2003

Just finished it :-( Over time, the beer just kept getting better. The hop bitterness subsided dramatically, along with the hop aroma. The bitterness remained high enough to keep the beer from being too sweet, and the aroma gave an earthy, full overall impression rather than the identifiable hop spiciness of the young beer. It will be sorely missed.

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