Gimme - Beer Recipe - Brewer's Friend

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Gimme

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Albatross Brygg
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Wednesday October 31st 2018
1.048
1.011
4.8%
24.9
6.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.40 kg German - Pilsner4.4 kg Pilsner 38 2.77 95%
0.23 kg German - Vienna0.23 kg Vienna 37 9.18 5%
4.63 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Tettnanger60 g Tettnanger Hops Pellet 3.3 Boil 60 min 23.74 80%
15 g Tettnanger15 g Tettnanger Hops Pellet 3.3 Boil 5 min 1.18 20%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Whirlfloc Water Agt Boil 15 min.
0.50 tsp WLN1000 Yeast Nutrient Water Agt Boil 10 min.
10 ml Clarity Ferm Fining Primary 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Kölsch
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 64 °C 60 min
Sparge -- 78 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.9
Mash volume with grains 20
Grain absorption losses -4.6
Remaining sparge water volume 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18.1 L) 23
Estimated amount in fermentor 23
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Pitch på 13-14 grader. La stige fritt til 16 grader. Holde 16C i 7 dager. Øk til 17C og gjær ut. Kan ta opp mot 3 uker. Stabil vekt over 3 dager. Bør ha god utgjæring. 1.008 - 1.010.

Pitch nok gjær. 1.25-1.3 mill / ml / P.

Pre-boil gravity bør ligge på 1.039 - 1.040 Sg.

Vannjustering mesk:
CaSO4: 2.6g
Cacl2: 5.2g
Melkesyre 80%: 5 ml

Meske PH: 5.35

Vannjustering skylling:
CaSO4: 0.5g
CaCl2: 1g

Luft vørteren godt. 90-120 sekunder med 1LPM ren O2.

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  • Last Updated: 2019-06-19 01:27 UTC