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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
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    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

11.4 BLG
4.6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński zero Viking Malt (Strzegom) 3 kg 65.4% --- % 4
Grain Słód wiedeński Viking Malt (Strzegom) 1.5 kg 32.7% --- % 8
Grain Słód zakwaszający Weyermann® 0.09 kg 2% --- % 5
Sum 4.59 kg

Hops

25 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Tradition (PL) 30 g 60 min 6 %
Whirlpool Saphir 30 g 20 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
FM42 Stare nadreńskie Ale Liquid 40 ml Fermentum Mobile

Extras

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

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 14-15°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 15-16°C, dojrzewanie w temp. 17-18°C;
    rozlew - poziom nasycenia 1,8-1,9 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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