traditional Cathedral Kolsch
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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08-A Koelsch & Altbier, Koelsch-Style Ale
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Min OG:
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1.040
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Max OG:
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1.048
|
|
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Min IBU:
|
16
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Max IBU:
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30
|
|
|
Min Clr:
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4
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Max Clr:
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5
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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10.00
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Wort Size (Gal):
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11.00
|
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Total Grain (Lbs):
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16.00
|
|
|
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Anticipated OG:
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1.046
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Plato:
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11.38
|
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Anticipated SRM:
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2.9
|
|
|
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Anticipated IBU:
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19.1
|
|
|
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Brewhouse Efficiency:
|
75
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%
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|
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Wort Boil Time:
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90
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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12.90
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Gal
|
|
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Pre-Boil Gravity:
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1.035
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SG
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8.89 Plato
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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
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
87.5
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14.00 lbs.
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Pilsener
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Germany
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1.038
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2
|
|
12.5
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2.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.50 oz.
|
Tettnanger Tettnang
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Whole
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4.50
|
15.1
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60 min
|
|
2.00 oz.
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Tettnanger Tettnang
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Whole
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4.50
|
4.0
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10 min
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WYeast 2565 Kolsch
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Profile:
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reserve water
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|
Profile known for:
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|
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Calcium(Ca):
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10.4 ppm
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|
Magnesium(Mg):
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0.0 ppm
|
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Sodium(Na):
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9.3 ppm
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|
Sulfate(SO4):
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18.9 ppm
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Chloride(Cl):
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13.1 ppm
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biCarbonate(HCO3):
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31.6 ppm
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pH:
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7.50
|
|
Mash Type:
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Multi Step
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|
|
Grain Lbs:
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16.00
|
|
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Water Qts:
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19.68
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Before Additional Infusions
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|
Water Gal:
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4.92
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Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.23
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Before Additional Infusions
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|
Rest
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Temp
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Time
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|
Acid Rest:
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0
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0 Min
|
|
Protein Rest:
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122
|
20 Min
|
|
Intermediate Rest:
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146
|
30 Min
|
|
Saccharification Rest:
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156
|
30 Min
|
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Mash-out Rest:
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170
|
15 Min
|
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Sparge:
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170
|
60 Min
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Total Mash Volume Gal: 6.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |