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Gulating Kølsch

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: German Leichtbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.25 liters
Post Boil Size: 25.27 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday March 7th 2017
1.056
1.011
5.9%
17.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 83.3%
1 kg American - Vienna1 kg Vienna 35 4 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 14.89 70%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.96 30%
50 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
17.5 L Temperature -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 22.7 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 31.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.3 L) 25
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.

Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.

Avkjøles til 25 grader før overføring til gjæringskar.

Anbefalt gjæringstempratur 18 grader

Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L

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  • Last Updated: 2024-02-29 13:51 UTC