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Krisp Kucamelon Kolsch

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Thursday April 28th 2022
1.049
1.011
4.9%
25.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pilsner3.5 kg Pilsner 36 1.5 77.8%
0.50 kg Barrett Burston - Vienna Malt0.5 kg Vienna Malt 35 4.3 11.1%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 17.57 37.5%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 15 min 7.69 62.5%
40 g / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 131.4 g       Temp: 12 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 74 °C 67 °C 60 min
4 L Batch Sparge 70 °C 70 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 29.4
Mash volume with grains 32.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 18.1 L) 20
Estimated amount in fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

First three days wort temp 16-17 degrees
1.013 @ 72hrs
Temp dropped to 14-15 for 4 days
1.013 at 6 days.
Day 7 - temp raised to 18 degrees for diacetyl rest
9/5 - temp lowered to 10 degrees
11/5 - lager temp (0.8 degrees)

cucamelon tincture created on 7 May - NOT ADDED

Calculate vodka addition required (taste test)
Rack to secondary/keg, add tincture

Lagered for nearly 10 months

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  • Last Updated: 2023-03-10 20:26 UTC