JT’s Beer Recipe Page

JT's Koelsch

 

A ProMash Recipe Report

 

BJCP Style and Style Guidelines

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06-C  Light Hybrid Beer, Koelsch

 

Min OG:  1.044   Max OG:  1.050

Min IBU:    20   Max IBU:    30

Min Clr:     2   Max Clr:     5  Color in SRM, Lovibond

 

Recipe Specifics

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Batch Size (Gal):         6.00     Wort Size (Gal):    6.00

Total Grain (Lbs):       11.00

Anticipated OG:           1.052    Plato:             12.92

Anticipated SRM:          3.1

Anticipated IBU:         22.5

Brewhouse Efficiency:    75 %

Wort Boil Time Minutes:  60

 

Pre-Boil Amounts

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Evaporation Rate:      15.00  Percent Per Hour

Pre-Boil Wort Size:     7.06  Gal

Pre-Boil Gravity:       1.044 SG          11.05  Plato

 

Formulas Used

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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.

Final Gravity Calculation Based on Points.

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

 

Color Formula Used:   Morey

Hop IBU Formula Used: Rager

 

Additional Utilization Used For Plug Hops:         2 %

Additional Utilization Used For Pellet Hops:      10 %

 

 

Grain/Extract/Sugar

 

   %     Amount     Name                          Origin        Potential SRM

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 100.0    11.00 lbs. Pilsener                      Germany        1.038      2

 

Potential represented as SG per pound per gallon.

 

 

Hops

 

   Amount     Name                              Form    Alpha  IBU  Boil Time

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  1.00 oz.    Hallertau Hallertauer             Pellet   4.60  18.7  60 min.

  1.00 oz.    Hallertau Hersbrucker             Pellet   4.75   3.9  10 min.

 

 

Extras

 

  Amount      Name                           Type      Time

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  1.00 Unit(s)Whirlfloc                      Fining    10 Min.(boil)

 

 

Yeast

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WYeast 2565 Kolsch

 

 

Mash Schedule

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Mash Type: Multi Step

 

Grain Lbs:   11.00

Water Qts:    8.80 - Before Additional Infusions

Water Gal:    2.20 - Before Additional Infusions

 

Qts Water Per Lbs Grain: 0.80 - Before Additional Infusions

 

Protein Rest Temp :          126  Time:  20

Saccharification Rest Temp : 150  Time:  40

Mash-out Rest Temp :         168  Time:  10

Sparge Temp :                168  Time:  10

 

 

Total Mash Volume Gal: 3.08 - Dough-In Infusion Only

 

All temperature measurements are degrees Fahrenheit.

 

 

 

Notes

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Chill to <50°F from boil pot to get a good cold break then pitch yeast.

 

Primary 7 - 10 days @ 58°F

 

Secondary 14 - 21 days @ 45°F - 50°F

 

Carbonate to 2.6 volumns