Klasse
4G Kölsch
Brygget
14. november 2015
Flasket
10. desember 2015
Alkoholstyrke
5,1%
Farve (EBC)
7,2
OG/FG
1050 / 1010
Bitterhet (IBU)
24,0 (T)
Karbonering
N
Filtrert
nei
Mengde vørter
55,0l
Mengde ferdig øl
45,0l
Gjærbare ingredienser

10,00 kg Pilsner (3,9 EBC)
0,50 kg Vienna Malt (6,9 EBC)
0,20 kg Wheat, Flaked (3,2 EBC)

Humle og krydder

40,00 g Perle [7,00 %] - Boil 75,0 min
60,00 g Hallertauer Hersbrucker [4,00 %] - Boil 30,0 min
30,00 g Hallertauer Hersbrucker [4,00 %] - Boil 5,0 min

Andre ingredienser

Add 1.5 ml phosphoric acid per 25L brewing liquor for mash only
Add 2g Calcium Cloride in mash

1,00 Items Whirlfloc Tablet (Boil 10,0 mins)
2,00 tsp Yeast Nutrient (Boil 10,0 mins)

Meskeinformasjon

Protein Rest:Add 15 l of water at 70C step temp 50C for 30 min
Saccharification1: Add 12 l of water at 85 C step temp 62C for 30 min
Sacccharification2: Add 12 l of water at 87C step temp 68C for 30 min

Gjærtype

Whitelabs WLP029

Gjærmengde

4 liter starter

Informasjon om gjæring

Ferment at 16C for 10 days.
Raise temp to 20C last 2 days
Siphon off the yeast in new barrel and lager for 2 weeks before bottling

Kommentarer


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