Brew Day: Imperial Kolsch-October 17, 2009

Brewday: Imperial Kolsch - October 17, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	18.00	Total volume[ltr (gal)]:	21.67	Losses [ltr (gal)]:	3.67
Original Gravity[SG]:	1.080	Colour [SRM(EBC)]:	4.66(9.18)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	35.07

Preboil Values:

Mash water volume [ltr (gal)]:	23.05 (6.09)	Mash tun volume [ltr (gal)]:	28.81 (7.61)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	24.00 (6.34)	@ mash out temp.	24.57 (6.49)	Preboil gravity [SG]:	1.068

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)]:	21.67 (5.72)	@ boiling temp.	22.57 (5.96)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.090	mash items only	1.080

Style: 6C. Kolsch

Description:

Well its pretty much all in the name ... and yes yes I know this is yet another abomination of a traditional German style beer, but that's not going to stop me doing it.

Estimated Original Gravity[SG]: 1.090	Estimated Final Gravity[SG]: 1.020	Alcohol By Volume[%]: 9.36
Bitterness [IBU]: 35.07	Colour [SRM(EBC)]: 4.66 (9.18)
Balance: 0.856	BU:GU ratio: 0.390

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protien	infusion	53.00 (127.40)	5
Sacchrification	direct	63.00 (145.40)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Cane (Beet) Sugar	1.010	11.11%	561.96 (1.24)	6.81%
Pilsner Lager Malt (Bairds)	1.080	88.89%	7684.88 (16.94)	93.19%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	2.25%	6.09	17.37%	36.44 (1.29)	60.00
Super Pride	14.25%	28.16	80.29%	26.59 (0.94)	60.00
Czech Saaz	3.75%	0.82	2.34%	14.77 (0.52)	5.00

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):

405.00

Dried yeast (gm):	21.54

No of liquid yeast(Wyeast/Whitelabs) packs:	4.31	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	574.47	(Assumes 25% trub and 94% viability)
One day settling	287.23	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	150.00	(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	53.00 (127.40)	5	23.05 (6.09)	57.37 (135.27)	3.00
Sacchrification	Direct	63.00 (145.40)	90

Mash Details

Mash water required [ltr (gal)]:	23.05 (6.09)	Mash tun volume required [ltr (gal)]:	28.81 (7.61)
Grain Weight [gms (lbs)]:	7684.88 (16.94)	Mash gravity @ 100% conversion [SG]:	1.113

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	75.72 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.60	12.00	90.48	97.69
2	12.00	12.00	44.58	48.14
Combined	12.60	24.00	67.53	72.92

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