Clark's European Vacation - Beer Recipe - Brewer's Friend

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Clark's European Vacation

153 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 6.07 gallons
Post Boil Size: 5.05 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday September 9th 2024
1.047
1.008
5.2%
41.8
7.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 78.5%
5 oz Simpsons - Munich Malt5 oz Munich Malt 36.8 8 3.1%
3 oz Weyermann - Carafoam3 oz Carafoam 34.5 2.2 1.8%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.1%
3 oz Rahr - White Wheat3 oz White Wheat 39.1 3.2 1.8%
3 oz Flaked Wheat3 oz Flaked Wheat 34 2 1.8%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 9.8%
163 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.68 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.5 Boil 60 min 5.44 12.5%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 10 min 15.77 25%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 2.5 Boil 10 min 5.92 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
0.40 g Sea salt Water Agt Mash 1 hr.
1.80 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
1.20 each Whirlfloc Fining Boil 10 min.
1 oz Lemon peel Flavor Boil 10 min.
1 oz Bitter Orange Peel Flavor Boil 10 min.
3 g Grains of paradise Spice Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.5 psi       Temp: 60 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 20 40 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 150 °F 60 min
2.9 gal Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.77 g | 31.1 qt) 7.39 29.6  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 8.13 32.5  
Grain absorption losses -1.15 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 6.07 24.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 4.8 g | 19.2 qt) 5.05 20.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.05 g | 20.2 qt) 4.8 19.2  
Total: 7.39 29.6
Equipment Profile Used: System Default
 
Notes

Chill to 60
Ferment at 60 F
Let rise 2 to 3 degrees F per day as fermentation slows
Cold Crash
Like a Fest Bier / Belgian / Kolsch combo

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  • Last Updated: 2024-10-07 03:54 UTC