That's what I decided to call this one. It is batch no. 169, which of course is 13 squared. I had intended to brew it on Friday the 13th, but festivities got in the way. I got a late start today--I didn't fire up the hot liquor tank until a little after 1300 hours. It was an eventful Friday evening, and I was a little fuzzy this morning, so I didn't get my brewing legs under me until the afternoon. Fortunately it was a bright, sunny day, and that took the edge off the cold, wintry air. I used 12 pounds of Gambrinus organic pilsner malt for a base, and brought the bill up to 13 with 1/4-lb. of roast barley, 1/4-pound of 140 ºL Briess Extra Special Malt, and 1/2-lb. of 60 ºL Briess Caramel. I mashed at 150 ºF, and after a quick-and-dirty batch sparge got a kettleful of thick, dark wort. I kept the hops simple, too, a sixty-minute single-addition ounce-and-a-half of whole New Zealand Hallertaur. The packet of Kölsch yeast had swollen by Thursday evening so I tossed it into a starter early on Friday. It was pitched into the wort just shy of 6 p.m. today, 1755 hours to be exact. It gets dark pretty quick these days, so I only managed a quick clean-up, and a pile of work still awaits me tomorrow. I hope to rack this stuff into a secondary fermenter next weekend. This is a messy yeast, if I remember. We'll be gone for Thanksgiving week, and the house will get quite a bit cooler. I think the extra time at a lower temperature might be a good thing before kegging and conditioning.
(Note that yesterday--the 13th--was the Ides of November)
a.d. XVIII Kal. Dec.
3 days ago