Brew Day: Krispy Kolsch-July 11, 2009

Brewday: Krispy Kolsch - July 11, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	22.00	Total volume[ltr (gal)]:	27.73	Losses [ltr (gal)]:	5.73
Original Gravity[SG]:	1.053	Colour [SRM(EBC)]:	3.44(6.79)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	25.00

Preboil Values:

Mash water volume [ltr (gal)]:	19.15 (5.06)	Mash tun volume [ltr (gal)]:	29.31 (7.74)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	30.00 (7.93)	@ mash out temp.	30.71 (8.11)	Preboil gravity [SG]:	1.045

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)]:	27.73 (7.33)	@ boiling temp.	28.89 (7.63)	Boiler lose [ltr (gal)]:	4.00 (1.06)
Postboil target gravity [SG]:	1.052	mash items only	1.052

Style: 6C. Kolsch

Description:

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.23
Bitterness [IBU]: 25.00	Colour [SRM(EBC)]: 3.44 (6.79)
Balance: 0.999	BU:GU ratio: 0.481

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Lager Malt (Bairds)	1.049	94.23%	6024.94 (13.28)	94.37%
Wheat Malt (Barrett Burston)	1.003	5.77%	359.65 (0.79)	5.63%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Nelson sauvin	12.50%	25.00	100.00%	24.48 (0.86)	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):

327.94

Dried yeast (gm):	17.44

No of liquid yeast(Wyeast/Whitelabs) packs:	3.49	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	465.16	(Assumes 25% trub and 94% viability)
One day settling	232.58	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	121.46	(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]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	19.15 (5.06)	Mash tun volume required [ltr (gal)]:	29.31 (7.74)
Grain Weight [gms (lbs)]:	6384.59 (14.08)	Mash gravity @ 100% conversion [SG]:	1.048

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.94 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.88	15.00	64.88	76.81
2	15.00	15.00	26.01	30.79
Combined	20.88	30.00	45.45	53.80

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