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Method: | All Grain |
Enter desired final yield (volume): |
7.50 kilograms | 57.7% of grist | |
2.70 kilograms | 20.8% of grist | |
1.70 kilograms | 13.1% of grist | |
1.10 kilograms |
Best Aromamalz
|
8.5% of grist |
13.00 kilograms | 100% of grist |
7 g | Yeast Nutrient @ 15 minutes |
300.00 grams |
4.7% Pellets @ 68 minutes Type: Bittering Use: Boil |
1410 AAUs |
310.00 grams |
4.7% Pellets @ 1 minutes Type: Aroma Use: Aroma |
1457 AAUs |
610.00 grams | Total Hop Weight | 2867 AAUs |
Total Boil Time: | 90 minutes |
Name: | German Ale/Kolsch |
Manufacturer: | White Labs |
Product ID: | WLP029 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 75% |
Temperature Range: | 18–21°C |
Speidels Braumeister
Batch Size: | 50 liters | Boil Volume: | 65 liters |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 10 liters |
Efficiency: | 80% | Mash Tun Weight: | 5 kilograms |
Hop Utilization: | 100% | Mash Tun Volume: | 30 liters |
Loss: | 5 liters | Mash Tun Specific Heat: | 0.12 Cal/gram per °C |
Weizen @ SpeidelMy Mash Profile
Grain Temperature: | 10°C | Tun Temperature: | 10°C |
Sparge Temperature: | 78°C | PH: | 5.5 |
PPK: | 24 | Efficiency: | 90.2% |
Notes: |
Steps
# | Name | Type | Time | Temp. | Description |
1 | Proteinrast | Infusion | 15 min. | 6.7°C | |
2 | Ferularast | Infusion | 15 min. | 11.1°C | |
3 | Verzuckerungsrast | Infusion | 60 min. | 18.9°C | |
4 | Mash-out | Infusion | 2 min. | 25.6°C |
Hefe: Maischeschema: Brauvorgang: 15:56 Tauchsieder rein (@ 29 °C) 16:17 Einmaischtemperatur von 59 °C erreicht 16:24 Start Maischen 16:33 1. PP 16:42 Beginn 1. Rast 16:44 2. PP, Rühren 16:57 3. PP 17:07 4. PP, Rühren 17:19 5. PP 17:27 Ende 1. Rast 17:29 6. PP 17:39 Beginn 2. Rast 18:21 PP, gerührt 18:24 Ende 2. Rast 18:41 Beginn 3. Rast 18:45 PP 18:57 Ende 3. Rast, Malzrohr hoch 19:19 Gespült mit 13 l Wasser; Start Aufheizen zum Kochen 19:43 Malzrohr raus; 65 l, SG: 1.048; Ausbeute: 83 % 19:85 86 Grad; Tauchsieder rein 19:57 Kocht 20:20 Bitterhopfen rein (aus Versehen 8 Minuten zu früh) 21:12 7 g Hefenahrung 21:15 Kühler rein 21:27 Kochen fertig; Wasser marsch 21:28 Aromahopfen rein 21:56 Kühlen beendet, Würze marsch! 22:16 Fertig abgefüllt 22:20 SG: 1.058; 3 l kaltes Wasser hinzugefügt. OG: 1.052 @ 17,7 °C 22:35 fertig belüftet, ab ins Garzimmer 23:45 Alles (?) sauber
Gärverlauf 23. März: Erstes Ploppen bereits am Morgen. Abends 1 Plop/Sek., auch über |
Primary: | 21 days @ 20° C |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |