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Bridge across brewery filtered waters

178 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Psyce/ day guy's basement Labrewatory
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday May 13th 2015
1.054
1.013
5.3%
21.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Pilsen6.6 lb Liquid Malt Extract - Pilsen 35 2 81.2%
1.50 lb Dry Malt Extract - Wheat1.5 lb Dry Malt Extract - Wheat 42 3 18.4%
8.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 oz American - Chocolate0.5 oz Chocolate 29 350 0.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.22 40%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Aroma 5 min 2.8 40%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 10 min 2.61 20%
2.50 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
40 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle conditioning       Amount: 3.5 oz      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.17 g | 28.7 qt) 5.83 23.3  
Mash volume with grains (equipment estimates 7.17 g | 28.7 qt) 5.83 23.3  
Grain absorption losses (steeping) -0 -0  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.83 23.3
Equipment Profile Used: System Default
 
Notes

Fermented in primary for 10 days at room temp.
Transferred into secondary and placed in ice water bath..
Over the course of 5 days lowered temp to 40 F
Held @ 40 for 4 weeks
Bottled with 3.5 oz priming sugar into 2C water boiled for 10 min.

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  • Last Updated: 2016-10-27 04:07 UTC