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Germanium-K (Kölsch)

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 70 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday April 3rd 2016
1.044
1.011
4.4%
25.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Finland - Pilsner Malt7 kg Pilsner Malt 37 2 84.3%
1.30 kg Finland - Wheat Malt1.3 kg Wheat Malt 38 2 15.7%
8.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 21.53 66.7%
50 g Tettnanger50 g Tettnanger Hops Pellet 2.1 Boil 30 min 4.34 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 L Water to primary fermenter Other Primary --
3 ml Lactic Acid Water Agt Mash 5 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 329 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Water from a nearby spring.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L BIAB Infusion -- 67 °C 180 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.4 L. Suggest reducing initial water volume to 45.4 L and adding 2 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 25.7
Mash volume with grains 31.2
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 30.9 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.4 L) 26
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 40
Going into fermentor 40
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

1.8 litre yeast starter with 180 grams of light DME.

Mash pH adjusted to 5.2 with 3ml of lactic acid.

Partial boil: 20 litres of double strength wort to fermenter with 20 litres of pH adjusted water. Total volume 40 litres.

16/04/2016 - brew day. pitched yeast to fermenter at 22 C (room temp)
17/04/2016 - moving fermenter to fermentation chamber to 16 celcius
24/04/2016 - SG measured: 12 points
29/4/2016 - adjusted chamber to lagering temperature, 2 C
17/05/2015 - kegged & measured FG - 9 pts

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  • Last Updated: 2016-05-18 06:38 UTC