Oz Day Kolsh 27/01/20 - Beer Recipe - Brewer's Friend

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Oz Day Kolsh 27/01/20

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Ben/steve
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday January 9th 2020
1.048
1.012
4.8%
28.2
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield - Gladfield - Lager Light Malt (Base malt)6 kg Gladfield - Lager Light Malt (Base malt) 36 1.6 77.9%
1.30 kg Gladfield - Gladfield - Vienna Malt - (Base Malt)1.3 kg Gladfield - Vienna Malt - (Base Malt) 36 3.1 16.9%
0.40 kg German - Best Malz - Melanoidin (Crystal Malt)0.4 kg Best Malz - Melanoidin (Crystal Malt) 34 28 5.2%
7.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau perle60 g Hallertau perle Hops Pellet 6 Boil 60 min 22.73 60%
40 g Hallertau perle40 g Hallertau perle Hops Pellet 6 Boil 10 min 5.49 40%
100 g / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH STYLE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 500 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 65 °C 90 min
51 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.4 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 20
Mash volume with grains (equipment estimates 23.1 L) 25.1
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 34.8 L) 33.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Top off amount 2
Going into fermentor 42
Total: 53.6  
Equipment Profile Used: System Default
 
Notes

Targeted a PH in Brew ' N' water of 5.12.

1st Reading @ 10mins PH 5.2
2nd Reading @ 20mins PH 5.3
Post boil PH 5.3

Started Mash at 53C raising to 65C for 90Mins

Water used 70L, reduced down extra wort a fair bit.

NOTE:

  • Turn off mash reflow pump and start raising kettle to sparge temp while still mashing about 60 mins into mash, this will save time. you can also do a kettle water dump to heat up quicker rather than just waiting for the coil. Kept the kettle at around 95 for sparge.

  • We had better effiecienty with just more sparge, not need for more than a 90min mash and no need to sparge too slow.


    TASTING NOTES

    BEN: Very Clean and drinkable. Maybe needs a little more fruit hoppiness, could add another 40g at flame-out of something like tetenager for some more character.Might be interesting to try with a German pilsner malt, vs Gladfield.

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  • Last Updated: 2020-02-16 13:27 UTC