Kölsch v.3 - ekstra maltdybde. - Beer Recipe - Brewer's Friend

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Kölsch v.3 - ekstra maltdybde.

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.1 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Egen oppskrift
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday March 18th 2016
1.047
1.011
4.7%
27.4
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8,000 g German - Pilsner8000 g Pilsner 38 1.6 80.2%
650 g German - Wheat Malt650 g Wheat Malt 37 2 6.5%
675 g German - CaraAmber675 g CaraAmber 34 23 6.8%
650 g German - Vienna650 g Vienna 37 4 6.5%
9,975 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
115 g Hallertau Mittelfruh115 g Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 19.75 53.5%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3 Boil 20 min 6.24 27.9%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3 Boil 5 min 1.37 18.6%
215 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Klaringsmiddel Other Boil 15 min.
1.50 tsp WLN 1000-HB Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 730 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake, 6 g/liter øl       Amount: 6 dl lake       CO2 Level: 2.35 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 75 80 0
Add calcium chloride and sulphate to mash. Target mash pH of 5.3. Acidify 26.5l sparge water with 0.9ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L "Dough-in" -Svelling og utvasking av godsaker. Infusion -- 15 °C 30 min
55 L Syrerast til pH ca. 5,2 Temperature -- 35 °C 30 min
55 L Proteinrast Temperature -- 55 °C 10 min
55 L Forsukring - beta-amylase Temperature -- 66 °C 60 min
55 L Forsukring - alfa-amylase Temperature -- 72 °C 30 min
55 L Utmesking Temperature -- 77 °C 5 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.63 L. Suggest reducing initial water volume to 45.4 L and adding 14.23 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 36.4
Mash volume with grains 43
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 34.1 L) 38.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.6 L) 64.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 50
Going into fermentor 50
Total: 75  
Equipment Profile Used: System Default
 
Notes

Målverdier:
OG: 1,046 - 1,049
FG: 1,008 - 1,012
ABV: 4,7-4,8 %
IBU: 27
EBC: 6
ME: 75 %
Gjær: WLP029 Kölsch
Humle: Haltetau Mittelfrüh
60 min.: IBU: 19-22
20 min.: IBU: 4-6
5 min.: IBU: 1-2

Gjærstarter: Trenger 730 mrd. celler.
Starter nr. 1: 1 liter - 145 mrd. celler.
Starter nr. 2: 5 liter - 864 mrd. celler = OK!


(90 minute hops are FWH. Start fermentation at 14℃ and hold for first 72 hours before allowing temp to increase to 20℃ to finish fermentation. Once fermentation has finished, cool to -1℃ and hold for a day before transferring to serving keg.)

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  • Last Updated: 2016-03-22 12:48 UTC