JZ FRÜH - Beer Recipe - Brewer's Friend

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JZ FRÜH

154 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 30 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 5.87 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eloy A Montenegro
Calories: 154 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Friday November 3rd 2023
11.7 °P
2.0 °P
5.2%
25.6
4.3
5.6
16.81
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Patagonia - Pilsen10 lb Pilsen $ 0.96 / lb
$ 9.60 		34 2 89.6%
5 oz Weyermann - Munich Type I5 oz Munich Type I $ 1.70 / lb
$ 0.53 		38 6 2.8%
7.50 oz Weyermann - Carapils7.5 oz Carapils $ 1.90 / lb
$ 0.89 		34.5 2.1 4.2%
6 oz Weyermann - Acidulated6 oz Acidulated $ 2.10 / lb
$ 0.79 		27 3.4 3.4%
178.50 oz / $ 11.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Yakima Chief Hops - Cascade1.2 oz Cascade Hops Pellet 7.2 Boil 30 min 25.64 100%
1.20 oz / $ 1.80
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Mash --
1 each Whirlfloc Water Agt Mash --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 173 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Agua Metro Tower GH/KH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 5 0 0 0 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.76 gal Strike 158 °F 149 °F 60 min
Starting Mash Thickness: 1.84 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.84 qt/lb 5.13 20.5  
Mash volume with grains 6.02 24.1  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 2.51 g | 10 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 5.87 23.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.45 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.2 20.8  
Total: 7.51 30.1
Equipment Profile Used: System Default
 
Notes

Macerar a 68°C (149°F) un mínimo de 90 minutos para alcanzar la conversión total.
Fermentar a 16°C (60°F).
Ramp Up
Once 50% attenuation is reached, start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C).
Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.
Ramp Down
When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.
Dejar la cerveza acondicionada al menos 4 semanas antes de embotellarla o servirla. Cuando esté
terminada, carbonatar la cerveza a aproximadamente 2,5 volúmenes.

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  • Last Updated: 2023-11-08 05:54 UTC