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Kinda Kolsch All Grain

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 3.0625 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 71% (brew house)
Rating:
5.00 (1 Review)

Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday March 7th 2016
1.050
1.009
5.4%
26.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 59.8%
1.60 lb American - Vienna1.6 lb Vienna 35 4 27.4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 8.5%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 4.3%
5.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 3.9 Boil 60 min 19.14 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 7 min 6.86 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirl floc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Austin City water filtered through Pur mineral filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt BIAB Infusion -- 150 °F 90 min
9 qt pour-through (no squeeze) Sparge -- 168 °F 10 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 3.66 14.6  
Mash volume with grains 4.12 16.5  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 1.95 g | 7.8 qt) 0.83 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.63 g | 18.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3.06 12.3  
Going into fermentor 3.06 12.3  
Total: 4.48 17.9
Equipment Profile Used: System Default
 
Notes

Pitched at 70. Put into cold chamber with ice jugs.Chilled too quickly. Moved to mid-60 area overnight.
Transferred to secondary at day 20. Should have transferred at day 14 or 15. SG at secondary 1.01 or less. Lot of fruit from yeast. No wheat in grain bill next time? Nutty flavor. Still sweet. Lower mash temp next time.
Starting to dry out in secondary Day 23.
Bottled 26 -12oz
Carbed at 10 days, sample very good, slightly sweet
Sample at 24 days in bottle. Barely chilled Seems perfect!

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  • Last Updated: 2016-05-11 18:01 UTC