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KOLSCH

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.1 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński Viking Malt (Strzegom) 4 kg 87% --- % 4
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 10.9% --- % 5
Grain Słód zakwaszający Weyermann® 0.1 kg 2.2% --- % 5
Sum 4.6 kg

Hops

25 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
First Wort Spalt Spalter 50 g 60 min 2.8 %
Boil Spalt Spalter 25 g 15 min 2.8 %
Aroma (end of boil) Spalt Spalter 25 g 15 min 2.8 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale K-97 Ale Dry 11.5 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 14-15°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 15-16°C, dojrzewanie w temp. 17-19°C;
    lagerowanie - tydzień w temp. 0-4°C;
    rozlew - poziom nasycenia 2,4-2.5 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 50-100; Mg 10; SO4 50-100; Cl 50-100; Alk. całk. 0-50; RA -75-0
    Jul 8, 2019, 11:00 PM

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