Flavour of the Seventown - Beer Recipe - Brewer's Friend

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Flavour of the Seventown

203 calories 20.1 g 0.5 L
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 0.5L)
Carbs: 20.1 g (Per 0.5L)
Created: Tuesday January 17th 2023
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 32

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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg Weyermann - Extra Pale Premium Pilsner Malt3.6 kg Extra Pale Premium Pilsner Malt 38 2.51 64.3%
1.50 kg Weyermann - Vienna Malt1.5 kg Vienna Malt 37 7.84 26.8%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 4.11 8.9%
5.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Vital (12 AA)25 g Vital (12 AA) Hops Pellet 8.5 Boil at 100 °C 60 min 21.76 29.4%
20 g Saaz20 g Saaz Hops Pellet 3 Boil at 100 °C 10 min 2.23 23.5%
40 g Tettnanger40 g Tettnanger Hops Pellet 3 Boil at 100 °C 10 min 4.45 47.1%
85 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Protafloc Fining Boil 15 min.
25 g Sweet Orange Peel Flavor Boil 10 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 201.7 g       Temp: 20 °C       CO2 Level: 2.5 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 52 °C 52 °C 10 min
Temperature 63 °C 63 °C 40 min
Temperature 70 °C 70 °C 20 min
Temperature 77 °C 77 °C 10 min
16 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.6
Mash volume with grains 23.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 23.9 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37 L) 36
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 28 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 28
Total: 42.5  
Equipment Profile Used: System Default
 
Notes

Diacetyl rest at the end of prime fermentation: 20°C for 2 days

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-02-11 01:36 UTC