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Keutebier . AKA CUTiEBIER

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.137 (recipe based estimate)
Post Boil Gravity: 1.178 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Friday October 18th 2019

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

10.3

SRM (morey):

6.2

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	German - Bohemian Pilsner15 lb Bohemian Pilsner	38	1.9	52.6%
6 lb	Briess - Wheat Malt, White6 lb Wheat Malt, White	39.1	2.5	21.1%
3 lb	United Kingdom - Golden Naked Oats3 lb Golden Naked Oats	33	10	10.5%
1.50 lb	German - Acidulated Malt1.5 lb Acidulated Malt	27	3.4	5.3%
1.50 lb	German - Smoked Malt1.5 lb Smoked Malt	37	3	5.3%
1.50 lb	Belgian - Aromatic1.5 lb Aromatic	33	38	5.3%
28.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 oz	Perle4 oz Perle Hops		Pellet	5.2	Boil	60 min	10.32	100%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Perle (Pellet) 3.9999999908503 oz Perle (Pellet) Hops		10.32	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.5 gal		Strike	117 °F	95 °F	60 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Yeast

Omega Yeast Labs - Kolsch II OYL-044

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 293 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Brooklyn (2018)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	1	13	20	5	22.7
Mash Chemistry and Brewing Water Calculator

Notes

Dough in at 110˚f . 9:20AM

SET HLT to 163 and allow to rise

Masth Temp 122˚f @ 9:40

9:40 Pull off about 2 Gal and Bring to a boil

9:53 Cleared stuck sparge and added 1LB ricehull . Continued Recirc. Tepm 128˚f

10.08 143˚f . Paused Recirc

10:25 1:47 Contineued recirc

10:27 Added back decoction Temp Jumped to 159.

:10:30 158˚f . Paused Recirc

10:50 158 . Started Recirc
11:12 161
Raised to 172 over about 25 min and mashed out.

1 oz perle into the Mash

Last Updated and Sharing

262

Views

Brews

Public: Yup, Shared
Last Updated: 2019-10-18 18:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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