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Marital Bliss

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday April 18th 2017
1.050
1.011
5.1%
22.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Floor-Malted Bohemian Pilsner9.5 lb Floor-Malted Bohemian Pilsner 38 1.8 89.9%
14 oz German - Wheat Malt14 oz Wheat Malt 37 2 8.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.8%
169 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 18.78 29.4%
10 g Sterling10 g Sterling Hops Pellet 8.7 Boil 10 min 3.95 29.4%
14 g Sterling14 g Sterling Hops Pellet 8.7 Boil 0 min 41.2%
34 g / $ 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:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 8 64 31 100
pH 5.35 for mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 qt strike water 159.1F Fly Sparge -- 148 °F 80 min
-- -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.96 15.8  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 5.61 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

ferment at 60 for 5 days, then slowly raise to 68 over 7-10 days

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  • Last Updated: 2017-04-22 13:31 UTC