K3 - Beer Recipe - Brewer's Friend

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K3

224 calories 25.3 g 500 ml
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 70 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 224 calories (Per 500ml)
Carbs: 25.3 g (Per 500ml)
Created: Saturday October 13th 2018
1.048
1.014
4.4%
26.0
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.25 kg United Kingdom - Lager5.25 kg Lager 38 2.24 81.4%
200 g Flaked Barley200 g Flaked Barley 32 4.37 3.1%
500 g German - Carapils500 g Carapils 35 1.97 7.8%
500 g United Kingdom - Munich500 g Munich 37 14.51 7.8%
6,450 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Spalt Select60 g Spalt Select Hops Leaf/Whole 4.9 Boil 70 min 22.04 50%
40 g Tettnang40 g Tettnang Hops Leaf/Whole 3.4 Boil 5 min 1.97 33.3%
20 g Tettnang20 g Tettnang Hops Leaf/Whole 3.4 Whirlpool at 69 °C 30 min 2 16.7%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
56 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 304 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 49.61 L. Suggest reducing initial water volume to 41.14 L and adding 4.21 L sparge/top-off. 45.4
Total strike volume 45.4
Mash volume with grains 49.6
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.2 L) 38
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 30.9 L) 34
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 33.9
Total: 45.4  
Equipment Profile Used: System Default
 
Notes

1L Starter into 1.8L Starter
Yeast Off or residue of Oxyclean in fermenter. Strange Curdly Blow off with medicinal taste.
Added dried yeast 4 days in.
Bottle x10 as exp to see what tastes like after few weeks of chillin.

NB: Double checkfor white powder residue after drying & rinse with weak acid to be extra sure or don't use Oxy.
Extra Care smelling recon Yeast afor making starter.

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  • Last Updated: 2019-02-16 15:20 UTC