Johnny Bitter Blond - Beer Recipe - Brewer's Friend

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Johnny Bitter Blond

161 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jens Christian Vik
Rating:
5.00 (1 Review)

Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday October 20th 2015
1.053
1.009
5.8%
30.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg German - Pilsner4.75 kg Pilsner 38 1.6 84.4%
625 g German - Wheat Malt625 g Wheat Malt 37 2 11.1%
250 g Belgian - Cara 20L250 g Cara 20L 34 22 4.4%
5,625 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23.81 g Perle23.81 g Perle Hops Pellet 7.7 Boil 60 min 19.33 40%
17.86 g Tettnanger17.86 g Tettnanger Hops Pellet 4.5 Boil 30 min 6.51 30%
17.86 g Tettnanger17.86 g Tettnanger Hops Pellet 4.5 Boil 15 min 4.2 30%
59.53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.19 tsp Irish Moss Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 60 °C 30 min
25 L Temperature -- 66 °C 45 min
25 L Temperature -- 75 °C 5 min
6 L Sparge -- 78 °C --
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 28.1
Mash volume with grains 31.8
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 12.2 L) 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Ferment at low temperature for a dry and crisp finish.
5 days at 16-17C, then raise to 19-20.

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  • Last Updated: 2016-02-16 09:47 UTC