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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


Recipe Specifics
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


Grain/Extract/Sugar
% 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.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz.  Czech Saaz Whole 3.50 23.5 60 min


Extras
Amount Name Type Time
0.05 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP029 German Ale/Kolsch


Mash Schedule
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.


Efficiency Specifics
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 %


Fermentation Specifics
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