Brew Day: Devo's Kolsch-July 22, 2009

Brewday: Devo's Kolsch - July 22, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.042	Colour [SRM(EBC)]:	4.49(8.84)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	24.60

Preboil Values:

Mash water volume [ltr (gal)]:	15.07 (3.98)	Mash tun volume [ltr (gal)]:	26.12 (6.90)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.037

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.042	mash items only	1.042

Style: 6C. Kolsch

Description:

Estimated Original Gravity[SG]: 1.042	Estimated Final Gravity[SG]: 1.011	Alcohol By Volume[%]: 4.25
Bitterness [IBU]: 24.60	Colour [SRM(EBC)]: 4.49 (8.84)
Balance: 1.208	BU:GU ratio: 0.582

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Melanoidian Malt (Weyermann)	1.001	2.00%	106.90 (0.24)	2.13%
Munich I Malt (Weyermann)	1.004	8.31%	427.59 (0.94)	8.51%
Pilsner Malt (Weyermann)	1.036	85.32%	4275.86 (9.43)	85.11%
Wheat Malt (Barrett Burston)	1.002	4.38%	213.79 (0.47)	4.26%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Mittlefrueh	2.60%	7.20	29.26%	29.93 (1.06)	60.00
Super Alpha	11.00%	17.40	70.74%	17.10 (0.60)	60.00
Hallertau Mittlefrueh	2.60%	0.00	0.00%	22.45 (0.79)	0.00

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):

273.62

Dried yeast (gm):	14.55

No of liquid yeast(Wyeast/Whitelabs) packs:	2.91	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	388.12	(Assumes 25% trub and 94% viability)
One day settling	194.06	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	101.34	(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)]:	15.07 (3.98)	Mash tun volume required [ltr (gal)]:	26.12 (6.90)
Grain Weight [gms (lbs)]:	5024.14 (11.08)	Mash gravity @ 100% conversion [SG]:	1.032

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	86.84 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	7.68	14.50	54.00	66.24
2	14.50	14.50	19.59	24.03
Combined	22.18	29.00	36.79	45.13

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