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Kolsch

187 calories 18.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday August 15th 2019
1.061
1.014
6.2%
24.4
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.8 First Wort 60 min 19.28 40%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 15 min 4.35 20%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 1 min 0.76 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
24 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.6 L) 29.4
Mash volume with grains (equipment estimates 34.6 L) 32.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Volume into fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Original gravity 1.056

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  • Public: Yup, Shared
  • Last Updated: 2019-08-15 17:37 UTC