bigken462
Well-Known Member
- Joined
- Oct 24, 2013
- Messages
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- Reaction score
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Hey guys, I hoping I might can get some guidance on making my first starter, more specifically when to start preparing it. I know deep in these threads this is covered many times, but truth is, I’m exhausted and bout to head to bed before starting my work weekend tomorrow. I won’t have the free time to surf the net for the next few days, so I’m hoping I can get some help here. I feel I can make the starter pretty easily, I’m just not sure how much lead time I need to give myself. I will be using a stir plate.
I will be brewing a 5-6 gallon AG of Reissdorf Kolsch Tuesday morning. I should have a target gravity of 1.050. BeerSmith shows I need a 0.76L starter. I will be using White Labs WLP029. Date on yeast is June 10, 2014. To make things easier, I plan on using the recommended DME/water listed on the WL product data page. Seems like it was 1 pint per ¼ cup DME.
Anyway, the yeast vial is in the fridge, just kinda need some advice when to start putting this together for a brew session Tuesday morning.
Recipe is below if this helps.
View attachment Kolsch.bsmx
Reissdorf Kolsh
Kölsch (6 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.20 gal
Fermentation: Ale, Two Stage
Date: 02 Mar 2014
Brewer: Kenny Taylor
Asst Brewer:
Equipment: 15 gallon kettle & 10 gal mash tun cooler
Efficiency: 73.00 %
Est Mash Efficiency: 79.6 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
• Create a yeast starter with 0.76 l of wort
• Clean and Prepare Brewing Equipment
• Total Water Needed: 8.91 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 1 61.5 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 30.8 %
12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 3 7.7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.19 qt of water at 172.6 F 155.0 F 60 min
• Fly sparge with 5.86 gal water at 180.0 F
• Add water to achieve boil volume of 7.74 gal
• Estimated pre-boil gravity is 1.038 SG
Boil Ingredients
Amt Name Type # %/IBU
0.40 oz Warrior [15.00 %] - Boil 45.0 min Hop 4 19.3 IBUs
1.10 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
0.50 oz Hallertau [4.50 %] - Boil 10.0 min Hop 6 2.9 IBUs
0.25 oz Hallertau [4.50 %] - Boil 10.0 min Hop 7 1.4 IBUs
0.25 oz Saaz [3.75 %] - Boil 5.0 min Hop 8 0.7 IBUs
• Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.050 SG
Cool and Transfer Wort
• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -
• Measure Actual Original Gravity _______ (Target: 1.050 SG)
• Measure Actual Batch Volume _______ (Target: 5.50 gal)
• Add water if needed to achieve final volume of 5.50 gal
Fermentation
• 02 Mar 2014 - Primary Fermentation (14.00 days at 66.0 F ending at 66.0 F)
• 16 Mar 2014 - Secondary Fermentation (7.00 days at 66.0 F ending at 68.0 F)
Have a good weekend, for me Monday won't come quick enough. Ugggg
I will be brewing a 5-6 gallon AG of Reissdorf Kolsch Tuesday morning. I should have a target gravity of 1.050. BeerSmith shows I need a 0.76L starter. I will be using White Labs WLP029. Date on yeast is June 10, 2014. To make things easier, I plan on using the recommended DME/water listed on the WL product data page. Seems like it was 1 pint per ¼ cup DME.
Anyway, the yeast vial is in the fridge, just kinda need some advice when to start putting this together for a brew session Tuesday morning.
Recipe is below if this helps.
View attachment Kolsch.bsmx
Reissdorf Kolsh
Kölsch (6 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.20 gal
Fermentation: Ale, Two Stage
Date: 02 Mar 2014
Brewer: Kenny Taylor
Asst Brewer:
Equipment: 15 gallon kettle & 10 gal mash tun cooler
Efficiency: 73.00 %
Est Mash Efficiency: 79.6 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
• Create a yeast starter with 0.76 l of wort
• Clean and Prepare Brewing Equipment
• Total Water Needed: 8.91 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 1 61.5 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 30.8 %
12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 3 7.7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.19 qt of water at 172.6 F 155.0 F 60 min
• Fly sparge with 5.86 gal water at 180.0 F
• Add water to achieve boil volume of 7.74 gal
• Estimated pre-boil gravity is 1.038 SG
Boil Ingredients
Amt Name Type # %/IBU
0.40 oz Warrior [15.00 %] - Boil 45.0 min Hop 4 19.3 IBUs
1.10 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
0.50 oz Hallertau [4.50 %] - Boil 10.0 min Hop 6 2.9 IBUs
0.25 oz Hallertau [4.50 %] - Boil 10.0 min Hop 7 1.4 IBUs
0.25 oz Saaz [3.75 %] - Boil 5.0 min Hop 8 0.7 IBUs
• Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.050 SG
Cool and Transfer Wort
• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -
• Measure Actual Original Gravity _______ (Target: 1.050 SG)
• Measure Actual Batch Volume _______ (Target: 5.50 gal)
• Add water if needed to achieve final volume of 5.50 gal
Fermentation
• 02 Mar 2014 - Primary Fermentation (14.00 days at 66.0 F ending at 66.0 F)
• 16 Mar 2014 - Secondary Fermentation (7.00 days at 66.0 F ending at 68.0 F)
Have a good weekend, for me Monday won't come quick enough. Ugggg