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JZ Fruh System


Details

Beer Style
6C Kölsch (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
408.9 points
Potential Extract
286.2 points (70% from recipe)
Anticipated OG
1.057 SG
Boil SG
1.041 SG (at start of boil)
Anticipated Color
3.5 SRM     
Estimated IBU
23.0 IBU
Estimated FG
1.014 SG
Estimated Alcohol
5.6 %abv
Mash
60 m @ 149 tempF

Style Compliance

6C Kölsch
Original Gravity
1.044-1.050 SG
Final Gravity
1.007-1.011 SG
Alcohol
4.4-5.2 %abv
Bitterness
20.0-30.0 IBU
Color
4.0-5.0 SRM
 
OG
1.057 SG High
FG
1.014 SG High
Alcohol
5.6 %abv High
Bitterness
23.0 IBU
Color
3.5 SRM Low
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 10.3 lbs 1.5 °L 38 ppg 95.4 %
Briess Vienna 8 oz 3.5 °L 35 ppg 4.6 %
Totals 10.8 lbs 408.9 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 10.3 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist95.4 %
Name: Briess Vienna
Amount: 8 oz
Color: 3.5 °L
Potential: 35 ppg
% Grist4.6 %
Totals
Amount: 10.8 lbs
Potential: 408.9 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.50 oz @ 4.0 %AA (6.0 AAU) 23.0 (35.8 %) Boil 60 min
Totals 1.5 oz
Hop: Hallertauer
Amount: 1.5 oz
%AA: 4.0
When: Boil
Time: 60 min
Totals
Amount: 1.5 oz

Yeast

Name Attenuation When
Wyeast 2565 Kölsch 75 % Primary
Name: Wyeast 2565 Kölsch
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.