Orgin planned as a Kolsch, switched to Marzen while milling grains using 20L (short on Vienna)
Yeast
5 gal: Kolsch (1007)
5 gal: flagship (imp)
Og
Tank Kolsch : 1.059 (cooled to 69 deg)
Tank Flagship: 1.065 ""
Fg
my notes using a 8 gal + 3 gal (whirlpool) kettle:
2 gallon boiled - add 1 per fermenter
Mash thickness 1.25 p lb (7.5 gal strike water)
Batch sparge method
Fill 7.5 gallon BK with water - 175 degrees
(note - needed 2 more additional gal - added to 3 gal BK)
17.5 gallons used
20 minute heat-up MT
Fill tea kettle ? not used - target ok
Refill 7.5 gallon more for sparge water (170)
Recirculate (first 30 min) add hot as need water
Shoot for 148
Batch sparge 3 times each with vorlauf each time
First runoff to 3 gal kettle -
Then to 7 gal BB fermenter
Boil 60 and then cool to 85 (refrig overnight)
Add Yeast at 69 deg