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Kolsch 21

9129 calories 908 g 20 qt
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 65 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 81%
Calories: 9129 calories (Per 20qt)
Carbs: 908 g (Per 20qt)
Created: Monday May 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Weyermann - Schill Cologne19 lb Schill Cologne 37 2.4 90.5%
1 lb American - Wheat1 lb Wheat 38 1.8 4.8%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Gr. Tettnanger (2.7AA)4 oz Gr. Tettnanger (2.7AA) Hops Leaf/Whole 2.7 First Wort 0 min 15.87 66.7%
2 oz Gr. Tettnanger (2.7AA)2 oz Gr. Tettnanger (2.7AA) Hops Leaf/Whole 2.7 Aroma 20 min 4.29 33.3%
6 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.29 psi       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
11 gallons distilled + 6 gal. Filtered Tap Water + CaCl + Lactic Acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Strike 166 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.85 gal (51.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.85 gal (3.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.56 26.3  
Mash volume with grains 8.24 33  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 9.16 g | 36.7 qt) 10.31 41.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.85 g | 51.4 qt) 14 56  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.88 67.5
Equipment Profile Used: System Default
 
Notes

Step mash - 147F to 154F to 160F.
Brewed 10/13/21.

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  • Last Updated: 2021-10-13 19:52 UTC