If you want to narrow it down, posting the ENTIRE recipe and ENTIRE process in the first or subsequent posts would be really useful.
Could be mash temp. Could be yeast strain, management, health, fermentation process. Could be oxidation from packaging or storage. Could be.....
Please offer the necessary detail.
This is the recipe I used.. and followed the steps precisely.
Although measuring the temperature correctly with my thermometer could be out a bit. Electronic might be more accurate.
I BIAB as well... and mill my grains...
Type: All Grain
Batch Size: 23.00 l
Boil Size: 27.84 l
Boil Time: 90 min
End of Boil Vol: 25.00 l
Final Bottling Vol: 22.00 l
Fermentation: Koelsch (Kolsch), Two Stage
Date: 13 Oct 2016
Brewer: Tony
Asst Brewer:
Equipment: Tony's Brewery Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
-
- Clean and Prepare Brewing Equipment
- Total Water Needed: 30.90 l
- Mash Water Acid:
-
Mash or Steep Grains
Mash Ingredients
Amt
Name
Type
#
%/IBU
4.50 kg
CHÂTEAU PILSEN 2RS (3.0 EBC)
Grain
1
90.0 %
0.30 kg
Munich, Light (Joe White) (17.7 EBC)
Grain
2
6.0 %
0.20 kg
Wheat Malt, Bel (3.9 EBC)
Grain
3
4.0 %
Mash Steps
Name
Description
Step Temperature
Step Time
Saccharification
Add 30.90 l of water at 73.8 C
68.9 C
60 min
Mash Out
Heat to 75.6 C over 7 min
75.6 C
10 min
- Sparge Water Acid:
- If steeping, remove grains, and prepare to boil wort
-
- Add water to achieve boil volume of 27.84 l
- Estimated pre-boil gravity is 1.042 SG
Boil Ingredients
Amt
Name
Type
#
%/IBU
40.00 g
Hallertau [4.50 %] - Boil 60.0 min
Hop
4
20.4 IBUs
10.00 g
Hallertau [4.50 %] - Boil 30.0 min
Hop
5
3.9 IBUs
2.00 Items
Whirlfloc Tablet (Boil 15.0 mins)
Fining
6
-
- Estimated Post Boil Vol: 25.00 l and Est Post Boil Gravity: 1.049 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 23.00 l
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
7
-
- Measure Actual Original Gravity _______ (Target: 1.049 SG)
- Measure Actual Batch Volume _______ (Target: 23.00 l)
- Add water if needed to achieve final volume of 23.00 l
Fermentation
- 13 Oct 2016 - Primary Fermentation (3.00 days at 15.6 C ending at 15.6 C)
- 16 Oct 2016 - Secondary Fermentation (12.00 days at 15.6 C ending at 15.6 C)
-
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1.014 SG)
- Date Bottled/Kegged: 28 Oct 2016 - Carbonation: Keg with 86.48 KPA
- Age beer for 30.00 days at 17.2 C
- 27 Nov 2016 - Drink and enjoy!
Notes