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Vinsanity

150 calories 14.7 g 330 ml
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: QuareNick
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created Tuesday June 18th 2019
1.049
1.011
5.0%
21.0
7.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 83.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 3.84 16.7%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 21.01 100%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L beta glucanasi Infusion 45 °C 15 min
Mash In Infusion 52 °C 10 min
Saccarificazione Infusion 66 °C 60 min
Mash Out Infusion 78 °C 15 min
20 L Sparge 78 °C 5 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
12 ml Lactic acid Water Agt Mash 1 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 138 g       Temp: 10 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Blend 75 Lauretana 25 Acqua di rete
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 6 1 2 5 1
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.25 qt/lb 4.12 16.5  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume 5.1 20.4  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7.4 29.6  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.81 23.2  
Top off amount 0.26 1.1  
Going into fermentor 6.08 24.3  
Total: 9.22 36.9
 
Notes

Fermentazione a 16 gradi

Maturazione divisa tra due

Mercoledì 10 luglio: 1.020
Sabato 13 luglio: 1.014

Giovedì 15 agosto imbottigliato
Martedì 3 settembre fuori dal frigo

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  • Last Updated: 2019-12-27 17:14 UTC