BeerSmith 2 Recipe Printout -
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Recipe: Heimat Kölsch
Brewer: Sven
Asst Brewer:
Style: Kölsch
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.83 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.048 SG
Estimated Color: 3.5 SRM
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 72.7 %
2 lbs 12.0 oz White Wheat Malt (2.4 SRM) Grain 2 25.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.3 %
2.00 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 4 26.0 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 5 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.25 oz Saaz [2.90 %] - Boil 10.0 min Hop 7 0.8 IBUs
0.25 oz Tettnang [8.00 %] - Boil 5.0 min Hop 8 1.2 IBUs
2.0 pkg German Ale/Kolsch (frozen stock) (White Yeast 9 -
Mash Schedule: Decoction Mash, Double
Total Grain Weight: 11 lbs
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Name Description Step Temperat Step Time
Maltose rest Add 21.77 l of water at 149.2 F 143.0 F 90 min
Dextrinization Decoct 6.89 l of mash and boil it 162.0 F 30 min
Mash Out Decoct 3.00 l of mash and boil it 168.0 F 20 min
Sparge: Fly sparge with 3.65 gal water at 168.0 F
Notes:
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Left valve of mash tun open after purging hot water. During mash-in some liquid got lost and I replaced it with 1 gal of 143F water and added 12 oz of Pilsner malt and 4 oz of wheat malt.
Decoction volumes given by Beersmith were way off. Needed to pull grains twice more to reach the dextrinization temperature. Temperature of the decoction most likely increased too quickly since the burner is very powerful.
Did diacetyl rest on 7/4 overnight at 19 C.
Set temp to 16.5 C on 7/16.
Set temp to 15 C on 7/17.
Transfer to secondary on 7/18 and put in fridge (~40-44F).
Created with BeerSmith 2 -
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