Setting up and getting the Mash and Sparge water to temp.
All doughed in and the lid is about to go on for the next hour!
Mash is finished and now fly sparging the grains with 170* sparge water.
Ah.... The Boil! 1st oz of Hallertau are in!
Boil done and Wort chilled... Now racking to carboy for the goodness to begin!
Finally! Kolsch! ( a bit dark for a kolsch, but hoping as is settles out it might lighten up a bit!)
WILL STILL BE DRINKABLE!!!
.25 #'s Carafoam
.25 #'s Carahell
.25 #'s White Wheat
1 oz. Hallertauer (60 min)
1 oz. Hersbrucker (15min)
White Labs German Ale/Kolsch Yeast
Experience? It was freakin' hot outside today!!! so other than sweating my a$$ off the process went well! Followed my brewsheet from beersmith and just carried it througth all the stages. The system is pieced together and the keggles are borrowed (still waiting on mine to come back from the welders) but it does the job!
I'd enjoy any input on what I should change to get the color more in line with a kolsch style.