Malted Harcombe Farm (Corvalis, OR) barley as per Homebrewer's Garden. No aerator, so I just did multiple soaks.
Aiming for Kolsch style.
IBU about 10 units too high, also not German noble hops.
OG too low @ 1.039. Style lower limit is 1.044.
Otherwise, color and attenuation are on the mark.
|Enter desired final yield (volume):|
|0.25 pounds||11.1% of grist|
|2.00 pounds||88.9% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
Williamette5% Pellets @ 60 minutes
Williamette5% Pellets @ 30 minutes
|0.50 ounces||Total Hop Weight||2.5 AAUs|
|Total Boil Time:||60 minutes|
|Name:||American West Coast Ale Yeast|
From Massachusetts Water Resource Authority - Nov. 2012
2 lbs of Harcombe pale malt was crushed in a coffee grinder. I know, I know... not a good idea. Learned the hard way here.
Dough-in at 130F (1 gallon water), cooled to around 125. Steeped for 20 minutes at 125F. Raised temp to 144F by boiling water addition (probably 2 qts). Held temp for 20 minutes. Raised to 154F, held for 30 minutes. Mash-out at 170F for 10 minutes. (n.b. 1 gallon volume was REALLY hard to maintain temperature.)
Boil for 60 minutes. 1 gallon was nice for getting a nice hard boil.
Finings (1/4 tsp) and nutrient (1/4 tsp) added at 15 min out.
Chilled outside (ambient 5F) to 65F.
Pitched onto BRY-97 starter.
BRY-97 starter made from single colony isolate from Batch #2. Grown in 1 qt of SG 1.038 (DME + 1/4 tsp yeast nutrient) for four days with occasional vigorous agitation. Seemed to be pretty happy.
|Primary:||9 days @ 68° F|
|Secondary:||3 days @ 68° F|