Gen 15, 2012 - Homebrew    No Comments

Come nasce una birra – parte 3

Oggi il post sarà molto breve, metterò solo la ricetta:

 ricetta,birra

08-Jan-2012  KOLSCH – 2011     Page 1

A ProMash Brewing Session Printout

Recipe:    KOLSCH – 2011
Brewing Date:    Sunday January 08, 2012
Head Brewer:     Marco “Coraz”

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 (L):    23.00   
Total Grain (kg):    5.60        
Anticipated OG:    1.046    Plato:    11.42    
Anticipated SRM:    3.4            
Anticipated IBU:    24.3            
Brewhouse Efficiency:    75 %            
Wort Boil Time:    60    Minutes        

% Alc by Weight:    3.49    by Volume:    4.47    From Measured Gravities.

Formulas  Used

Color Formula Used:     Morey
Hop IBU Formula Used:     Rager

Grain/Extract/Sugar

%     Amount    Name    Origin    Potential     Color – SRM

94.6%  5.30 kg    Pilsener            Germany   1.032    2
5.4%    0.30 kg    Flaked Wheat    America    1.034    2

Potential represented as SG per pound per gallon.

Hops    
Amount    Name    Form    Alpha    IBU    Boil Time

25.00 g. Hallertauer Tradition 2008  Pellet  5.29 18.9 60 min.
25.00 g.    Czech Saaz 2008    Pellet    2.95    5.4     30 min.
 
Yeast

WYeast 1007 German Ale

Mash Schedule

Mash Type: Multi Step
Heat Type: Direct

Grain kg:    5.60    
Water L:    16.80    – Before Additional Infusions
L Water Per kg Grain: 3.00 – Before Additional Infusions

Tun Thermal Mass:    0.00
Grain Temp:     11 C

Dough In Temp: 51 Time: 0
Acid Rest Temp: 46 Time: 5
Protein Rest Temp: 54 Time: 5
Intermediate Rest Temp: 62 Time: 40
Saccharification Rest Temp: 70 Time: 20
Mash-out Rest Temp: 78 Time: 0
Sparge Temp: 78 Time: qb

Runnings Stopped At:     1.015 SG     3.83 Plato
Total Mash Volume L:     20.54 – After Additional Infusions

All temperature measurements are degrees Celsius.

Water Needed For Brewing  Session

Sparge Amount:     21.00 

 That’s all Folks

Un saluto e in bocca al luppolo!!

Come nasce una birra – parte 3ultima modifica: 2012-01-15T21:05:00+01:00da birraburro
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