2002-07-07 Lou's Brews Koelsch
A ProMash Brewing Session Report
|
Brewing Date:
|
Sunday July 07, 2002
|
|
Head Brewer:
|
Lou King
|
|
Asst Brewer:
|
Batch 20
|
|
Recipe:
|
Lou's Brews Koelsch
|
|
BJCP Style and Style Guidelines
|
08-A Koelsch & Altbier, Koelsch-Style Ale
|
Min OG:
|
1.040
|
Max OG:
|
1.048
|
|
|
Min IBU:
|
16
|
Max IBU:
|
30
|
|
|
Min Clr:
|
4
|
Max Clr:
|
5
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
10.00
|
Wort Size (Gal):
|
10.00
|
|
Total Grain (Lbs):
|
17.00
|
|
|
|
Anticipated OG:
|
1.048
|
Plato:
|
12.00
|
|
Anticipated SRM:
|
3.4
|
|
|
|
Anticipated IBU:
|
23.5
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Actual OG:
|
1.043
|
Plato:
|
10.77
|
|
|
Actual FG:
|
1.006
|
Plato:
|
1.47
|
|
|
Alc by Weight:
|
3.87
|
by Volume:
|
4.92
|
From Measured Gravities.
|
|
ADF:
|
86.4
|
RDF:
|
71.4
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
84 %
|
|
Anticipated Points From Mash:
|
48.37
|
|
Actual Points From Mash:
|
54.04
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
94.1
|
16.00 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
5.9
|
1.00 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
3.00 oz.
|
Czech Saaz
|
Whole
|
3.50
|
23.5
|
60 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.05 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
White Labs WLP029 German Ale/Kolsch
|
Mash Type:
|
Single Step
|
|
|
Heat Type:
|
Direct
|
|
|
Grain Lbs:
|
17.00
|
|
|
Water Qts:
|
19.55
|
Before Additional Infusions
|
|
Water Gal:
|
4.89
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.15
|
Before Additional Infusions
|
|
Tun Thermal Mass:
|
0.30
|
|
|
Grain Temp:
|
65 F
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Dough In:
|
170
|
0 Min
|
|
Saccharification Rest:
|
146
|
60 Min
|
|
Mash-out Rest:
|
175
|
0 Min
|
|
Sparge:
|
178
|
35 Min
|
Total Mash Volume Gal: 6.25 - After Additional Infusions
Runnings Stopped At: 1.013 SG 3.27 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
|
Target Volume (Gal):
|
13.35
|
|
|
|
Estimated OG:
|
1.036
|
Plato:
|
9.08
|
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
|
Target Volume (Gal):
|
11.76
|
|
|
|
Estimated OG:
|
1.041
|
Plato:
|
10.26
|
Post-Boil Targets:
|
Target Volume (Gal):
|
10.00
|
|
|
|
Estimated OG:
|
1.048
|
Plato:
|
12.00
|
Recorded Actuals - Measurement Taken In Kettle:
|
Recorded Volume (Gal):
|
13.50
|
|
|
|
Recorded OG:
|
1.040
|
Plato:
|
10.00
|
At 100 percent extraction from the maximum mash potential:
|
Total Points:
|
64.50
|
|
Points From Mash:
|
64.50
|
|
Points From Extract/Sugar:
|
0.00
|
With the recipe efficiency setting, you should have achieved:
|
Total Points:
|
48.37
|
|
Points From Mash:
|
48.37
|
|
Points From Extract/Sugar:
|
0.00
|
Actuals achieved were:
|
Actual Points From Mash:
|
54.04
|
|
Actual Mash System Efficiency:
|
84 %
|
|
Pitched From:
|
Starter
|
|
Amount Pitched:
|
1800 mL
|
|
Lag Time:
|
7.00 hours
|
|
Primary Fermenter:
|
Stainless Steel
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
14
|
|
Primary Temperature:
|
66 degrees F
|
|
Original Gravity:
|
1.043 SG
|
10.77
|
Plato
|
|
Finishing Gravity:
|
1.006 SG
|
1.47
|
Plato
|
Generated with ProMash Brewing Software |
|
