Wai-Iti Warrior Kolsch II - Beer Recipe - Brewer's Friend

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Wai-Iti Warrior Kolsch II

112 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 77 liters
Post Boil Size: 63.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB's
Calories: 112 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Tuesday May 5th 2020
1.037
1.007
4.0%
22.1
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.42 kg German - Pale Ale5.42 kg Pale Ale 39 2.3 67.8%
2.40 kg Munich Light2.4 kg Munich Light 37 6 30%
0.18 kg German - Acidulated Malt0.18 kg Acidulated Malt 27 3.4 2.3%
8 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior (16.3 AA) / 400 Grams25 g Warrior (16.3 AA) / 400 Grams Hops Leaf/Whole 16.3 Boil 60 min 20.36 20%
100 g Wai-iti100 g Wai-iti Hops Pellet 1.6 Boil 5 min 1.75 80%
125 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Baking Soda Water Agt Mash 1 hr.
4.23 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.05 g Epsom Salt Water Agt Mash 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
7 g Protofloc Fining Boil 15 min.
6 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
3.23 g Baking Soda Water Agt Sparge 1 hr.
7.75 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5.60 g Epsom Salt Water Agt Sparge 1 hr.
2.80 g Gypsum Water Agt Sparge 1 hr.
0.55 g Potassium Metabisulphite Water Agt Other 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
15.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 765 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.8 bar       Temp: 1.5 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 68 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Dough-in Strike 77 °C 70 °C --
Main Mash Temperature -- 65 °C 90 min
55 L Sparge -- 65 °C 60 min
Starting Mash Thickness: 3.41 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.18 L. Suggest reducing initial water volume to 45.4 L and adding 18.78 L sparge/top-off.  
Strike water volume at mash thickness of 3.4 L/kg 27.3
Mash volume with grains 32.6
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 45.8 L) 58.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.2 L) 77
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 55 L) 63.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63.5 L) 55
Total: 85.9  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2020-09-01 17:11 UTC