SOTM-0512-Kolsch-all-grain
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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06-C Light Hybrid Beer, Koelsch
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Min OG:
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1.044
|
Max OG:
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1.050
|
|
|
Min IBU:
|
20
|
Max IBU:
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30
|
|
|
Min Clr:
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2
|
Max Clr:
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5
|
Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.50
|
Wort Size (Gal):
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5.50
|
|
Total Grain (Lbs):
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10.35
|
|
|
|
Anticipated OG:
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1.050
|
Plato:
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12.37
|
|
Anticipated SRM:
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3.0
|
|
|
|
Anticipated IBU:
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28.1
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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60
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Gallons Per Hour
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|
|
Pre-Boil Wort Size:
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20.50
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.013
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SG
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3.42 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
90.8
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9.40 lbs.
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Lager Malt(2-row)
|
America
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1.035
|
1
|
|
9.2
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0.95 lbs.
|
Wheat Malt
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Germany
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1.039
|
2
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
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Alpha
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IBU
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Boil Time
|
|
1.70 oz.
|
Hallertau Hersbrucker
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Whole
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4.00
|
23.7
|
60 min
|
|
0.25 oz.
|
Tettnanger Tettnang
|
Whole
|
4.00
|
2.7
|
30 min
|
|
0.25 oz.
|
Tettnanger Tettnang
|
Whole
|
4.00
|
1.7
|
15 min
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WYeast 2565 Kolsch
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Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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10.35
|
|
|
Water Qts:
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15.52
|
Before Additional Infusions
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|
Water Gal:
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3.88
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.50
|
Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Acid Rest:
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0
|
0 Min
|
|
Protein Rest:
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0
|
0 Min
|
|
Intermediate Rest:
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145
|
30 Min
|
|
Saccharification Rest:
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158
|
15 Min
|
|
Mash-out Rest:
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158
|
0 Min
|
|
Sparge:
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170
|
60 Min
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Total Mash Volume Gal: 4.71 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |