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Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Bitchcraft
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Wednesday June 17th 2020

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

25.1

EBC (ebcmorey):

10.6

Mash pH

5.9

Cost kr

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5.91 kg	German - Pilsner5.91 kg Pilsner	38	2.77	89.7%
0.24 kg	German - Vienna0.24 kg Vienna	37	9.18	3.6%
0.24 kg	German - Wheat Malt0.24 kg Wheat Malt	37	3.84	3.6%
0.20 kg	Belgian - Biscuit0.2 kg Biscuit	35	59.88	3%
6.59 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Perle20 g Perle Hops	Leaf/Whole	8.2	Boil	60 min	19.79	33.3%
20 g	Tettnanger20 g Tettnanger Hops	Leaf/Whole	2.1	Boil	30 min	3.9	33.3%
20 g	Motueka20 g Motueka Hops	Leaf/Whole	7	Boil	2 min	1.43	33.3%
60 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Perle (Leaf/Whole) 20 g Perle (Leaf/Whole) Hops	19.79	33.3%
20 g	Tettnanger (Leaf/Whole) 20 g Tettnanger (Leaf/Whole) Hops	3.9	33.3%
20 g	Motueka (Leaf/Whole) 20 g Motueka (Leaf/Whole) Hops	1.43	33.3%
60 g / kr 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 137.5 g Temp: 20 °C CO₂ Level: 2.58 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.3 L	Infusion	--	63 °C	60 min
9 L	Sparge	--	72 °C	30 min
Starting Mash Thickness: 2.7 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 2.7 L/kg	17.8
Mash volume with grains	22.1
Grain absorption losses	-6.6
Remaining sparge water volume (equipment estimates 15.7 L)	17.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 26 L)	28
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume (equipment estimates 20 L)	22
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 22 L)	20
Total:	35.5
Equipment Profile Used:	System Default

Notes

From the book "Ølbrygging: Fra Hånd Til Mund" by Thomas Horne and Colin Eick.

Fermentation for 3-4 weeks.

Lagring i 2-4 måned.

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Last Updated: 2021-06-26 10:45 UTC
Snapshot Created: 2020-06-17 18:19 UTC
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