- Joined
- Aug 25, 2008
- Messages
- 2,004
- Reaction score
- 0
I finally remembered to create a custom report for this version of the text report I did. Now I don't have to worry about the system updates over-writing my edited file. The water chemistry info is actually in the Taste block with a different label.
Style: Kolsch
Recipe: 6C Kolsch TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 3.7 SRM SRM RANGE: 3.5-5.0 SRM
Est IBU: 23.4 IBU IBU RANGE: 20.0-30.0 IBU
Est OG: 1.052 SG OG RANGE: 1.044-1.050 SG
Est FG: 1.013 SG FG RANGE: 1.007-1.011 SG
Est BU:GU: 0.450 Calories: 230 cal/pint Est ABV: 5.14 %
EE%: 68.00 % Batch: 4.00 gal Boil: 6.00 gal BT: 90 Mins
Amount Item Type % or IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale
---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.0; CalChlr 1.5; Espom 1.5; Soda 1.0
Ingredients for Mashing
Amount Item Type % or IBU
3.62 lb Pilsen (Dingemans) (1.6 SRM) Grain 44.36 %
3.62 lb Pilsner (Weyermann) (1.7 SRM) Grain 44.36 %
0.50 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 6.13 %
0.18 lb Munich I (Weyermann) (7.1 SRM) Grain 2.21 %
0.12 lb Acidulated (Weyermann) (1.8 SRM) Grain 1.47 %
0.12 lb Wheat Malt, Bel (2.0 SRM) Grain 1.47 %
Total Grain Weight: 8.16 lb Total Hops: 1.00 oz.
---MASH PROCESS-----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
15 min Protein Rest Add 10.20 qt of water at 128.1 F 120.0 F
20 min Saccharification Decoct 4.10 qt of mash and boil it 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount Item Type % or IBU
1.00 oz Select Spalt [3.80 %] (90 min) (First WorHops 23.4 IBU
Sparge with 4.43 gal of 168.0 F water.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 Est OG: 1.052 SG
Boil Ingredients
Boil Amount Item Type
25 min 1.13 items Preheat Chiller Outside (Boil 25.0 min) Misc
13 min 1.10 items Whirlfloc Tablet (Boil 13.0 min) Misc
10 min 2.41 gm Wyeast Nutrient (Boil 10.0 min) Misc
9 min 0.80 items Wort Chiller (Boil 9.0 min) Misc
---FERM PROCESS-----------------------------
Primary Start: 2/24/2009 - 16 Days at 60.0 F
Secondary Start: 3/12/2009 - 28 Days at 35.0 F
Bottling Date: 4/9/2009 with 2.8 Volumes CO2:
---NOTES------------------------------------
fermed b/t 59 and 62F. XFER 3/12/09 at FG 1.011 nice fruity tang. 3/15 started dropping temp 5F per day.
Style: Kolsch
Recipe: 6C Kolsch TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 3.7 SRM SRM RANGE: 3.5-5.0 SRM
Est IBU: 23.4 IBU IBU RANGE: 20.0-30.0 IBU
Est OG: 1.052 SG OG RANGE: 1.044-1.050 SG
Est FG: 1.013 SG FG RANGE: 1.007-1.011 SG
Est BU:GU: 0.450 Calories: 230 cal/pint Est ABV: 5.14 %
EE%: 68.00 % Batch: 4.00 gal Boil: 6.00 gal BT: 90 Mins
Amount Item Type % or IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale
---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.0; CalChlr 1.5; Espom 1.5; Soda 1.0
Ingredients for Mashing
Amount Item Type % or IBU
3.62 lb Pilsen (Dingemans) (1.6 SRM) Grain 44.36 %
3.62 lb Pilsner (Weyermann) (1.7 SRM) Grain 44.36 %
0.50 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 6.13 %
0.18 lb Munich I (Weyermann) (7.1 SRM) Grain 2.21 %
0.12 lb Acidulated (Weyermann) (1.8 SRM) Grain 1.47 %
0.12 lb Wheat Malt, Bel (2.0 SRM) Grain 1.47 %
Total Grain Weight: 8.16 lb Total Hops: 1.00 oz.
---MASH PROCESS-----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
15 min Protein Rest Add 10.20 qt of water at 128.1 F 120.0 F
20 min Saccharification Decoct 4.10 qt of mash and boil it 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount Item Type % or IBU
1.00 oz Select Spalt [3.80 %] (90 min) (First WorHops 23.4 IBU
Sparge with 4.43 gal of 168.0 F water.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 Est OG: 1.052 SG
Boil Ingredients
Boil Amount Item Type
25 min 1.13 items Preheat Chiller Outside (Boil 25.0 min) Misc
13 min 1.10 items Whirlfloc Tablet (Boil 13.0 min) Misc
10 min 2.41 gm Wyeast Nutrient (Boil 10.0 min) Misc
9 min 0.80 items Wort Chiller (Boil 9.0 min) Misc
---FERM PROCESS-----------------------------
Primary Start: 2/24/2009 - 16 Days at 60.0 F
Secondary Start: 3/12/2009 - 28 Days at 35.0 F
Bottling Date: 4/9/2009 with 2.8 Volumes CO2:
---NOTES------------------------------------
fermed b/t 59 and 62F. XFER 3/12/09 at FG 1.011 nice fruity tang. 3/15 started dropping temp 5F per day.