Brew Day: Krispy Kolsch-June 13, 2010

Brewday: Krispy Kolsch - June 13, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	20.00	Total volume[ltr (gal)]:	23.69	Losses [ltr (gal)]:	3.69
Original Gravity[SG]:	1.058	Colour [SRM(EBC)]:	3.70(7.30)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	25.51

Preboil Values:

Mash water volume [ltr (gal)]:	18.30 (4.83)	Mash tun volume [ltr (gal)]:	26.71 (7.06)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	26.00 (6.87)	@ mash out temp.	26.62 (7.03)	Preboil gravity [SG]:	1.050

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	23.69 (6.26)	@ boiling temp.	24.68 (6.52)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.058	mash items only	1.058

Style: 6C. Kolsch

Description:

Estimated Original Gravity[SG]: 1.058	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 5.85
Bitterness [IBU]: 25.51	Colour [SRM(EBC)]: 3.70 (7.30)
Balance: 0.911	BU:GU ratio: 0.438

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protein	infusion	50.00 (122.00)	5
Sacchrification	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Lager Malt (Bairds)	1.052	89.94%	5500.00 (12.13)	90.16%
Wheat Malt (Barrett Burston)	1.006	10.06%	600.00 (1.32)	9.84%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Perle	8.10%	25.51	100.00%	34.83 (1.23)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Kölsch - Wyeast 2056	low	75.00%	13.00 (55.40)	21.00 (69.80)	approximately 10% ABV

Estimated required yeast cells (billion):

326.25

Dried yeast (gm):	17.35

No of liquid yeast(Wyeast/Whitelabs) packs:	3.47	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	462.77	(Assumes 25% trub and 94% viability)
One day settling	231.38	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	120.83	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Protein	Infusion	50.00 (122.00)	5	11.39 (3.01)	56.37 (133.47)	1.87
Sacchrification	Infusion	67.00 (152.60)	60	6.91 (1.83)	95.00 (203.00)	3.00

Mash Details

Mash water required [ltr (gal)]:	18.30 (4.83)	Mash tun volume required [ltr (gal)]:	26.71 (7.06)
Grain Weight [gms (lbs)]:	6100.00 (13.45)	Mash gravity @ 100% conversion [SG]:	1.060

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	81.91 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.32	13.00	69.89	81.30
2	13.00	13.00	29.73	34.58
Combined	17.32	26.00	49.81	57.94

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67