So I’ve decided to enter in again into the Kolsch cup to try my luck on brewing the #1 Kolsch. I doubt that will happen but would be nice to do better than last time. I ended up having some off flavors in the last brew but have uped my game a little bit since then.

The night before I collected the water required for my brew day. The next morning after grocery shopping I had to mill the grains and wait for the water to heat up to the 150F(65.5C). Once heated up I added in the grains and the mash has started

With about 30 minutes into the mash I shut down the pump and gave the grain bed a good stir. Continued with the mash and with about 10 minutes left in the mash I cranked up the Anvil to 168F(75.5C) to mash out. After the timer kicked off I pulled the grain basket and let it drain. Once the draining slowed down I did my normal tilt of the basket, didn’t grab a photo this time, Let the wort continue to heat up and pulled a wort sample. Coming in low but have a little more wort than I should but I won’t sweat it and just let it ride and see what we end with. Sample came in at 1.033SG. Let the wort heat up to over 200F(93C) and pulled my 2 cups of hot break off .

Boil started and let the 90 minute timer go. Cleaned up what I had and also started to get my fermentor ready to accept the wort. Not much to do with this brew during the boil so I have been working on my chiller controls, more to come on that. 60 minutes left added in the bittering hops and near the end of the boil added in the wort chiller, irish moss, and yeast nutrient. Right after the boil I grabbed a wort sample of 1.036SG. and let the wort chill down. Definitely under what I was shooting for but oh well, not to far off. Pulled down as quick as I could down to 66F(20C). Transferred over to my fermentor while the entire time pumping air into the brew. I would say o2 but I’m not pumping pure o2 but using a pump with a hepa filter. Pitched yeast and let see what happens. Placed in my keezer at 63F(17C).