Kol schet Bro! V3

Created: Friday July 31st 2020

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GuzBrew
Hop Utilization: 82%
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

28.2

SRM (morey):

3.4

Mash pH

5.3

Cost $

7.00

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 lb	Briess - Pilsen Malt 2-Row3 lb Pilsen Malt 2-Row	$ 1.10 / lb $ 3.30	37	1.2	60%
2 lb	Briess - Goldpils Vienna Malt2 lb Goldpils Vienna Malt	$ 1.20 / lb $ 2.40	36.8	3.5	40%
5 lbs / $ 5.70

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops	$ 1.05 / oz $ 0.26	Pellet	12	Boil	60 min	15.88	25%
0.25 oz	Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops	$ 1.05 / oz $ 0.26	Pellet	12	Boil	20 min	9.62	25%
0.50 oz	Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops	$ 1.05 / oz $ 0.53	Pellet	12	Boil	2 min	2.69	50%
1 oz / $ 1.05

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)	$ 1.05 / oz $ 1.05	28.19	100%
1 oz / $ 1.05

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	$ 5.00 / lb $ 0.02	Water Agt	Mash	1 hr.
3 g	Gypsum	$ 4.00 / lb $ 0.03	Water Agt	Mash	1 hr.
1 g	Epsom Salt	$ 0.70 / oz $ 0.02	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	$ 0.20 / each $ 0.10	Water Agt	Boil	10 min.
2 ml	Lactic acid	$ 1.25 / oz $ 0.08	Water Agt	Mash	1 hr.
$ 0.26

Yeast

Imperial Yeast - G03 Dieter

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	60 - 69 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 16.06 psi Temp: 45 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
104	15	52	109	86	152
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.13 gal	Beta Rest	Temperature	148 °F	145 °F	30 min
	Alpha Rest	Temperature	145 °F	155 °F	30 min
	Mash Out	Temperature	155 °F	170 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 5.66 g \| 22.7 qt)	4.63	18.5
Mash volume with grains (equipment estimates 6.06 g \| 24.3 qt)	5.03	20.1
Grain absorption losses	-0.63	-2.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 4.79 g \| 19.2 qt)	3.75	15
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 3.25 g \| 13 qt)	3.3	13.2
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 3.3 g \| 13.2 qt)	3.25	13
Total:	4.63	18.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 95.6%

Pre-Boil: 79% 29.2 ppg

Ending Kettle: 80% 29.7 ppg

Brew House: 79% 29.2 ppg

Wort Volume:

3.4 Gallons

Expected 3.25 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.044
Actual OG: 1.043

Alcohol and Attenuation:

ABV: 4.99%

Apparent Attenuation: 88.4%
Actual FG: 1.005
Calories per 12oz 144 calories
Carbohydrates per 12oz 14.3 g

Amount Packaged:

3 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 32
Pints: 24

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
7/31/2020 10:00 PM over 4 years ago	-2	Yeast Starter	1.040	1 Liter		68 °F	8/1/2020 9:12 PM over 4 years ago	Saved yeast was frozen in the outside fridge and bursted out of the mason jar. Let it sit at room temp to melt and luckily the yeast slurry was already compacted on the bottom and didnt seem to get affected by the freezing.
8/1/2020 9:11 PM over 4 years ago	-1	Yeast Starter	1.040	1 Liter		68 °F	8/1/2020 9:11 PM over 4 years ago	Starter seems to be fermenting away as normal. Looks like the yeast is fine. Planning on brewing tomorrow.
8/2/2020 9:25 PM over 4 years ago	+0	Mash Complete	1.040	4.13 Gallons	5.4	155 °F	8/2/2020 9:27 PM over 4 years ago	Mash went smooth but pH was a little high. Still got good conversion.
8/2/2020 9:27 PM over 4 years ago	+0	Pre-Boil Gravity	1.039	3.75 Gallons	5.4	170 °F	8/2/2020 9:28 PM over 4 years ago	Pre-boil was on point!
8/2/2020 10:32 PM over 4 years ago	+0	Boil Complete	1.043	3.45 Gallons		78 °F	8/2/2020 10:33 PM over 4 years ago	Cooled to room temp. Will chill in ferm chamber before pitching yeast.
8/2/2020 11:39 PM over 4 years ago	+0	Brew Day Complete	1.043	3.4 Gallons		60 °F	8/2/2020 11:40 PM over 4 years ago	Placed keg in the ferm chamber set to 60. Will wait until it reaches that temp before pitching yeast.
8/14/2020 10:25 PM over 4 years ago	+12	Fermentation Complete	1.005	3.4 Gallons			8/14/2020 10:25 PM over 4 years ago	Attenuation was a little more than expected. The step mash seems to have worked great.
8/14/2020 10:26 PM over 4 years ago	+12	Other					8/14/2020 10:26 PM over 4 years ago	Moved into cold crash fridge for cold crashing.
8/16/2020 6:07 PM over 4 years ago	+14	Other				33 °F	8/16/2020 6:07 PM over 4 years ago	Added gelatin to cold crashed beer.
8/18/2020 12:35 AM over 4 years ago	+16	Packaged		3 Gallons		33 °F	8/18/2020 4:36 PM over 4 years ago	Transferred to serving keg and placed in keggerator at 36PSI to burst carbonate overnight.
8/19/2020 4:59 PM over 4 years ago	+17	Other					8/19/2020 4:59 PM over 4 years ago	Added Gelatin to beer again. Even after the first 4+ pours it was still hazy. Made sure my water was 150F for gelatin solution. Maybe I need to add gelatin to cold water again and slowly heat?

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Last Updated: 2020-08-01 21:08 UTC

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Kol schet Bro! V3