Vinsanity - Beer Recipe - Brewer's Friend

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Vinsanity

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: QuareNick
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday June 18th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 83.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 3.84 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 21.01 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 ml Lactic acid Water Agt Mash 1 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 138 g       Temp: 10 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Blend 75 Lauretana 25 Acqua di rete
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 6 1 2 5 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L beta glucanasi Infusion -- 45 °C 15 min
Mash In Infusion -- 52 °C 10 min
Saccarificazione Infusion -- 66 °C 60 min
Mash Out Infusion -- 78 °C 15 min
20 L Sparge -- 78 °C 5 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.6
Mash volume with grains (equipment estimates 18.6 L) 19.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.3 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Top off amount 1
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Fermentazione a 16 gradi

Maturazione divisa tra due

Mercoledì 10 luglio: 1.020
Sabato 13 luglio: 1.014

Giovedì 15 agosto imbottigliato
Martedì 3 settembre fuori dal frigo

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  • Public: Yup, Shared
  • Last Updated: 2019-12-27 17:14 UTC