Kolsch JZ Fruh - Beer Recipe - Brewer's Friend

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Kolsch JZ Fruh

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 450 liters (fermentor volume)
Pre Boil Size: 520 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Palmer
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday September 2nd 2016
1.050
1.011
5.1%
22.6
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Belgian - Pilsner100 kg Pilsner 37 1.6 95.7%
4.50 kg Belgian - Munich4.5 kg Munich 38 6 4.3%
104.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
350 g Yakima Valley Hops - Southern Promise350 g Southern Promise Hops Pellet 10.8 Boil 60 min 22.6 100%
350 g / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 4181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 458.88 L. Suggest reducing initial water volume to 45.4 L and adding 413.48 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 382.47 L 313.5
Strike water volume at mash thickness of 3 L/kg 313.5
Mash volume with grains 382.5
Grain absorption losses -104.5
Remaining sparge water volume (equipment estimates 250.8 L) 311.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 458.9 L) 520
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.8
Post boil Volume 450
Going into fermentor 450
Total: 625.4  
Equipment Profile Used: System Default
 
Notes

100g of CaCl2.
You need 50 ppm of Calcium for the yeast...and as little of everything else as possible. Keep sulfate below chloride for malty emphasis.

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  • Last Updated: 2016-09-02 09:10 UTC