Brewmaster: Kyle L.
Batch Size: 15.00 gal
- 26 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain – Mash 75.0 mins
- 6 lbs Munich Malt (9.0 SRM) Grain – Mash 75.0 mins
- 2 lbs Black Prinz Malt Grain – Mash 45.0 mins
- 1 lb Chocolate Malt Grain – Mash 45.0 mins
- 4.00 oz Tettnang [4.50 %] – Boil 60.0 min Hop 5 18.8 IBUs
- 2.00 oz Hallertauer [4.80 %] – Boil 30.0 min Hop 6 7.7 IBUs
- 1.00 oz Hallertauer [4.80 %] – Boil 15.0 min Hop 7 2.5 IBUs
Irish moss (cap full) – Boil 15.0 min
Yeast- Kolsch Yeast (Wyeast Labs #2565)
We mashed in the Pilsner and Munich malt at 148 with 11 gallons. After 30 minutes the Black and Chocolate malt was added along with another couple of gallons heated up to about 170. It held at 148
After 75 minutes of mashing, we recirculated for about 15 minutes. The wort was so black the sun hid behind the clouds. We collected 17 gallons into the kettle using 10 gallons of sparge water.
The wort was boiled for an hour, adding the hops and irish moss along the way. We did a test and the gravity seemed high so we ended up adding an additional gallon or so of water midway through the boil because the gravity was too high. For the record, Rich protested while Charley and I poured in the water. It probably wasn’t needed but it made me feel better.
Charley and Rich spent some time stirring and moving the wort chiller to get it down to 130 degrees while I drank beer and watched them work. Charley said we should have spent more time chilling it before running it through the therminator. I should have listened to him.
A little over 16 gallons was collected but, as Charlie pointed out, the temperature was 80 degrees – too high for the yeast. Damn you, Charley! Look what you made me do!
We decided to plug it up to keep out the bad creatures and let it cool down naturally. I went out for dinner. I had a shrimp po boy and a glass of wine. The yeast was pitched when I got back home about 3 hours later.
The black abysmal waters of the fermentor have been gargling ever since…
Lessons Learned: Keep Kyle away from the tripping hazards.
- Original Gravity: 1.055 SG
- Est Final Gravity: 1.010 SG
- Estimated Alcohol by Vol: 6 %
- Bitterness: 28.0 IBUs
- Est Color: Doom
Brewers: Kyle, Rich, Charley, Tom, Chris Cyr
Racked the black beer. It’s very well balanced. Not too heavy. No where near as sweet as the rye. But very dark.
I think the Cannibal Corpse I’ve been playing for it on repeat is helping!
Gravity is at 1.011.
It’s very chunky though. I need more refrigerators to chill this out to clear it up a bit.
Bottled a carboy of Schwartzer Kolsch tonight. Gravity dropped a bit. It was just under 1.009.
For those playing that brings us over 6%.