2015 Goal: Better Documentation

I've neglected this for far too long and will actually begin using this for 2015.

My most recent batch brewed was using Jamil's Kolsch Recipe but scaled up to a 10 gallon batch:

Kölsch

(10 gallons - all-grain)
OG Measured: = 1.050
90 Minute Mash / 90 Minute Boil

Ingredients
18 lbs. Belgo-Franc Pilsner Malt
1 lb. Breiss Vienna Malt
5 oz. German Hallertauer Hops - 2.7 Alpha Acid / 6.3 Beta Acid
Split into two 5 gallon batches - Wyeast 2565 (Kölsch) yeast & Safale-05

Fermenting the 2565 batch at ~58 degrees and the S-05 batch at ~63 degrees. A starter was made using 2565 and fermentation was happening less than 8 hours after adding to the fermenter. S-05 carboy fermentation took roughly 24 hours before a krausen formed.

More information to come.