RB009_渇き星 ~Kawaki boshi~ - Beer Recipe - Brewer's Friend

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RB009_渇き星 ~Kawaki boshi~

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 265 liters (fermentor volume)
Pre Boil Size: 245 liters
Post Boil Size: 240 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday August 10th 2024
1.049
1.011
5.0%
16.2
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Bestmalz - BEST Pilsen50 kg BEST Pilsen 37 1.9 90.9%
3 kg Bestmalz - BEST Munich3 kg BEST Munich 37 6.3 5.5%
2 kg Bestmalz - BEST Spelt2 kg BEST Spelt 37.7 2.2 3.6%
55 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 15 Boil 60 min 14.02 33.3%
200 g East Kent Goldings200 g East Kent Goldings Hops Pellet 5.8 Boil 5 min 2.16 66.7%
300 g / ¥ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1127 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
押上水道水
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 18 22 22 22 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
150 L Strike 74 °C 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 247.2 L. Suggest reducing initial water volume to 45.4 L and adding 201.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 201.3 L. Suggest reducing strike water volume to 9.1 L and adding 155.9 L sparge/top-off. 165
Strike water volume at mash thickness of 3 L/kg 165
Mash volume with grains (equipment estimates 176.3 L) 201.3
Grain absorption losses -55
Remaining sparge water volume (equipment estimates 138.1 L) 135.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 247.2 L) 245
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 240
Top off amount 25
Going into fermentor 265
Total: 300.9  
Equipment Profile Used: System Default
 
Notes

Kolschのコンセプト

・喉の渇きを潤すためだけに生まれた戦士

テイスティングコメント

・見た目はGoldenでクリア。泡持ちもよくコントラストが美しい。
・花に近づけると、イースト由来のフルーティなエステル。
・味はモルトの甘味を僅かに感じられる。
・苦味はほとんどなく、スッときれる切れ味。

フードペアリング

・タコとグレープフルーツのマリネ、ピクルス

醸造のこだわりポイント

・余計な甘さを控えるように、マッシング温度は64°C。Thicknessは3.0にして酵素を全体に行き渡らせる。マルトースの効率をよく。マッシング時間は60分しっかりとる。
・78°Cのお湯を加え温度を上げる。また、RIMSを駆使して、75°Cを目指す。
・スパージングの最後の方は、バケツを用いてモーターで引っ張らない。

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  • Last Updated: 2024-09-29 03:22 UTC