Since the winter is upon us and the nights get down to almost freezing but not subzero, I thought I'd brew a lager that can be conditioned using this cold source. However I don't want to buy another yeast in specially for it and I also want to trial a beer that I may brew at work next year where we have proper chilling facilities. This Kolsch is made with extra pale malt, hops with a nod towards a Noble variety and ale yeast from the Ennerdale Brewery.
I also split the wort made into two, making a second separate beer I called 'tis the Saison.
Mash: 1 hour 30 mins at 65°C falling to 63°C for the final 30 mins
4Kg extra pale Maris Otter malt
Boil: 1 hour 10 mins
75g Savinjski Goldings pellets added 60 mins from end
25g Savinjski Goldings pellets added 15 mins from end
5g Irish Moss added 15 mins from end
The wort was chilled using a wort chiller to 16°C. Yeast slurry from the Ennerdale Brewery was added to an FV and 13 litres of cooled wort splashed through 2 colanders onto it. The OG was recorded at 1.048 and bottling gravity 1.008, which should give a beer of around 5.3% alcohol - which is traditional for the style.
The remainder of the wort was used to make a second beer detailed here.
Bottled after 7 days at 18°C, then 2 days at around 3°C, then finally 2 days at 16°C.