Fusión Kolsch DAP - Beer Recipe - Brewer's Friend

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Fusión Kolsch DAP

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.406 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Wednesday February 5th 2020
1.046
1.008
5.0%
26.7
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8,600 g Bestmalz - Pilsen8600 g Pilsen 37 1.9 86%
1,200 g Bestmalz - Vienna1200 g Vienna 37 3.8 12%
200 g Bestmalz - BEST Caramel Pils200 g BEST Caramel Pils 37 2.43 2%
10,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Leaf/Whole 3.5 Boil at 92 °C 10 min 3.14 25%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.5 Boil at 92 °C 20 min 5.25 25%
100 g Saaz100 g Saaz Hops Leaf/Whole 3.5 Boil at 92 °C 80 min 18.29 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.39 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 2 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 67 °C 67 °C 60 min
45 L Sparge 67 °C 67 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains (equipment estimates -7.7 L) 36.6
Grain absorption losses -10
Remaining sparge water volume 35.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.3 L) 55
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 5.7
Top off amount 44.3
Going into fermentor 50
Total: 65.9  
Equipment Profile Used: System Default
 
Notes
  1. Fermentación a 18°C por 3 días
  2. Fermentacion a 20°C por 2 días para eliminar diacetilo, luego retirar levadura del fermentador.
  3. Bajar temperatura a 2°C y dejar madurar por 3 semanas.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-02-06 13:21 UTC