Brew Day: Krispy Kolsch-September 9, 2010

Brewday: Krispy Kolsch - September 9, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	42.00	Total volume[ltr (gal)]:	43.00	Losses [ltr (gal)]:	1.00
Original Gravity[SG]:	1.050	Colour [SRM(EBC)]:	3.71(7.31)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	22.00

Preboil Values:

Mash water volume [ltr (gal)]:	42.14 (11.13)	Mash tun volume [ltr (gal)]:	49.56 (13.09)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	45.00 (11.89)	@ mash out temp.	46.07 (12.17)	Preboil gravity [SG]:	1.052

Postboil Values:

Evapouration [ltr (gal)]:	2.00 (0.53)	Evapouration Rate [ltr (gal)/hr]:	2.00 (0.53)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	43.00 (11.36)	@ boiling temp.	44.79 (11.83)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.054	mash items only	1.054

Style: 6C. Kolsch

Description:

Estimated Original Gravity[SG]: 1.054	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.47
Bitterness [IBU]: 22.00	Colour [SRM(EBC)]: 3.71 (7.31)
Balance: 0.840	BU:GU ratio: 0.404

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protien	infusion	52.00 (125.60)	5
Sacchrification	infusion	64.00 (147.20)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Lager Malt (Bairds)	1.050	90.98%	10110.94 (22.29)	91.19%
Wheat Malt (Barrett Burston)	1.005	9.02%	977.27 (2.15)	8.81%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Perle	8.25%	22.00	100.00%	51.72 (1.82)	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):

590.63

Dried yeast (gm):	31.42

No of liquid yeast(Wyeast/Whitelabs) packs:	6.28	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	837.77	(Assumes 25% trub and 94% viability)
One day settling	418.88	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	218.75	(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]
Protien	Infusion	52.00 (125.60)	5	30.38 (8.02)	56.64 (133.95)	2.74
Sacchrification	Infusion	64.00 (147.20)	90	11.76 (3.11)	95.00 (203.00)	3.80

Mash Details

Mash water required [ltr (gal)]:	42.14 (11.13)	Mash tun volume required [ltr (gal)]:	49.56 (13.09)
Grain Weight [gms (lbs)]:	11088.22 (24.45)	Mash gravity @ 100% conversion [SG]:	1.076

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	84.44 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.00	27.72	65.75	79.32
2	17.28	17.28	29.91	36.08
Combined	17.28	45.00	51.99	62.71

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