"Legal Disclaimer: ezRecipe Design is provided "as-is," without any express or implied warranty.

In no event shall the auth

held liable for any damages arising from the use or misuse of this software. Brewing salts, minerals and acids should alwa
handled with care and a full understanding of their properties. When brewing always use proper safety equipment and sa
practices. By using ezRecipe Design you expressly agree that the use of the software is at your sole risk.

Thank you for using ezRecipe Design v2.02. Four plus years in development and extensive user testing ezRecipe Design v
now available for use as a full featured beer recipe design tool. The formulas used throughout this software were chosen
author after years of research to identify the most widely accepted brewing theories available at the time of this softwar

Attribution:
A.J. deLange: For countless hours spent explaining the finer points of brewing chemistry.
D. Mark Riffe: For providing many of the brewing water chemistry formulas referenced in this spreadsheet.
Larry Sayre: For providing a present-day approach to mash pH prediction referenced in this spreadsheet.
Martin
Copyright © Brungard:
2019 by VinceFor the many
Feminella contributions
- Release Date: to brewing
January 24,science
2019 and the homebrew community.
Mark Geretz: For the "How To Get - and Keep - Your Hops Optimum Value" article.
Derek Scott: For dedication to excellence in brewing science and water chemistry.
HomebrewTalk: To members of the "Brew Science" forum for their dedication to brewing chemistry.

Data Entry: Release Date: January 1, 2020

Input cells have a White background with b

5.00 times 12.00 equals 60.00 and borders.
Input Input Calculated Calculated cells have a Light Green backgrou
regular fonts and borders.

Data Selection:

Data selection drop down lists have a Magn

Drop down list Data Item #1 background with bold outlines and regular

Recipe Management: Trial versions support a maximum of 10 r

New Recipe: Create new recipes from scrat
Create, save, edit and delete
recipes right from the Save Recipe: Save up to a maximum of 10 re
ezRecipe design page. trial versions).

Keep all of your recipes in Select Recipe: Load recipes previously saved
one single Excel file so they ezRecipe spreadsheet file.
are easy to find when you
need them. Delete Recipe: Permently removes previous
recipes if no longer needed.

Export Recipe: Save the current recipe to a

file for sharing with other ezRecipe users.

Import Recipe: Load a recipe exported from

Recipes can be exported to ezRecipe recipe user into ezRecipe.
BeerXML 2.0 files making it
easy to share them with
friends and other ezRecipe
users.
 Import Recipe: Load a recipe exported from
Recipes can be exported to ezRecipe recipe user into ezRecipe.
BeerXML 2.0 files making it
easy to share them with
friends and other ezRecipe
users.
 warranty. In no event shall the author be
alts, minerals and acids should always be Step 1 [Setup]: Setup the equipment profile of the brewing system us
use proper safety equipment and safety recipes. Such as kettle size, volume, boil off, mash tun capacity, strike
s at your sole risk.

nsive user testing ezRecipe Design v2.02 is Step 2 [Water]: Enter your source tap or well water properties and dil
roughout this software were chosen by the properties here. Then set the percentage of source and dilution water
available at the time of this software release.

wing chemistry. Step 3 [ezRecipe]: Set the mash temperature and efficiencies then ad
as referenced in this spreadsheet. grains and hops used in the recipe. Used to create, edit and update al
n referenced in this spreadsheet.
ebrew community.
e" article.
hemistry. Step 4 [Profiles]: Brewing water properties are entered and saved her
n to brewing chemistry. with your recipes based on beer style and your individual preferences

Date: January 1, 2020 Version 2.02.05

lls have a White background with bold fonts

ders. Step 5 [Helpers]: Calculators to help with determining vessel volumes
ed cells have a Light Green background with alkalinity to bicarbonate conversion and yeast attenuation can be foun
fonts and borders.

ection drop down lists have a Magnolia color Step 6 [Hops]: A listing of commonly used hops and their usage, alpha
und with bold outlines and regular fonts. storage index are saved here. New hops are easy to add as needed to
ersions support a maximum of 10 recipes!
cipe: Create new recipes from scratch.

cipe: Save up to a maximum of 10 recipes (in

sions). Step 7 [Grains]: A listing of commonly used grains and adjuncts and th
extract potential are saved here. New grains and adjuncts are easy to
ecipe: Load recipes previously saved in the
e spreadsheet file.

Recipe: Permently removes previously saved

f no longer needed.
Step 8 [Order]: The ingredients used in a recipe are listed and saved h
Recipe: Save the current recipe to a BeerXML then be printed out for safe keeping or shared with a friend in an ema
haring with other ezRecipe users.

Recipe: Load a recipe exported from any

e recipe user into ezRecipe.
Step 9 [Summary]: Recipe and brewday information and notes are sa
printed out as hardcopy for your personal brewing records.
Recipe: Load a recipe exported from any
e recipe user into ezRecipe.
Step 9 [Summary]: Recipe and brewday information and notes are sa
printed out as hardcopy for your personal brewing records.

Help the ezRecipe project - become a suppor

file of the brewing system used to brew individual
off, mash tun capacity, strike water and wort loss.

well water properties and dilution RO or distilled water

of source and dilution water to be blended.

ture and efficiencies then add the type and amounts of

to create, edit and update all your recipes.

es are entered and saved here. Then selected to use

d your individual preferences.

determining vessel volumes, strike water temperature,

yeast attenuation can be found here.

d hops and their usage, alpha acid percentage and hop

are easy to add as needed too.

ed grains and adjuncts and their origin, usage, color and

ins and adjuncts are easy to add as needed too.

recipe are listed and saved here. The ingredient list can
ared with a friend in an email.

nformation and notes are saved here and can be

l brewing records.
nformation and notes are saved here and can be
l brewing records.

ect - become a supporter today!

Mash Setup

Mash Tun Size Mash Tun Volume 0.00

Diameter 0.00 inches 0.00

Height 0.00 inches 0.00
gallons 0.00

* Tun Capacity 14.00 gallons Tun Capacity 14.00

* Strike Water 12.00 gallons Strike Water 12.00
Grain Weight 23.00 pounds Grain Volume 1.84
* Grain Absorbtion 0.075 gals./lb. Volume In Tun 13.84
Grain Absorption 1.73
Preboil Volume 13.22 gallons Post Mash Wort 10.28
Total Brewing Water 14.94 gallons Sparge Water 2.94

Mash Strike Water 12.00 gallons Mash Thickness 2.09

Brewhouse Setup

Boil Kettle Size Boil Kettle Volume 0.00

Diameter 0.00 inches 0.00

Height 0.00 inches 0.00
gallons 0.00

* Kettle Wort Loss 1.25 gallons Boil Off Per Hour 1.25
* Boil Off Per Hour 1.25 gallons Kettle Wort Loss 1.25
* Length Of Boil 60 minutes 4% Wort Expansion 0.53
* Fermentor Loss 0.50 gallons Fermenter Trub 0.50
Hop Weight 6.00 ounces Hop Absorbtion 0.22
* Hop Absorption 0.0365 gals./oz. Total Boil Loss 3.22
* Beer To Package 10.00 gallons Wort In Fermentor 10.50

Preboil Volume 13.22 gallons Post Boil Volume 11.75

* Cell values are saved with individual recipes

 Recipe Setup

Acid Concentrations Acid

quarts Strength
gallons * Phosphoric Acid 10% 1.052
per inch * Lactic Acid 88% 1.209
* Acid Malt 3%

gallons Options
( * Measurement Standard System
) * pH Prediction Analytical Method
( * Calcium Chloride Anhydrous Concentration
) * Final Gravity Advanced Equation
(
)
Values entered here in 'Setup' are saved with each recipe.
Qts/Lb

Become An ezRecipe Design Supporter Today!

quarts
gallons
per inch

gallons
(
) Your donations help pay some of the costs associated with maintaining ezRecipe and
( the ezHOMEBREWING web site. Becoming a supporter is also the best way to insure
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updates informing you of new features and future releases.
gallons
 Brewing Water
pH Mg2+ Ca2+ Na+ Cations Cl- *
SO42-
(ppm) (ppm) (ppm) (mEq/L) (ppm) (ppm)
Source Water 7 22 74 15 6.2 15 5
Dillution Water 7 0 0 0 0.0 0 0

Source Water
(from report) Cations (+) Anions (-)
Mg 2+
Ca2+
Na + Total Cl
-
SO4 2- HCO3-
Concentration (ppm) 22 74 15 15 15 323
Normality (mEq/L) 1.8 3.7 0.7 6.2 0.4 0.3 5.3

Dillution Water
(RO or distilled) Cations (+) Anions (-)
Mg2+ Ca2+ Na+ Total Cl- SO42- HCO3-
Concentration (ppm) 0 0 0 0 0 0
Normality (mEq/L) 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Combined Water
(source & dillution) Cations (+) Anions (-)
Mg2+ Ca2+ Na+ Total Cl- SO42- HCO3-
Concentration (ppm) 0 0 0 0 0 0
Normality (mEq/L) 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Special acknowledgement to Mark Riffe for his elegantly efficient water chemistry formulas.
www.homebrewingphysics.blogspot.com
 HCO3- *
CO32- *
NO3- Anions *
Alkalinity *
Hardness *
EC TDS
(ppm) (ppm) (ppm) (mEq/L) (as CaCO3) (mS/cm) (ppm)
323 0.1 2 6.2 265 276 0.60 360
0 0.0 0 0.0 0 0.00 0.00 0

Anions (-) ion

Source Water
CO 3
2-
NO 3
-
Total balance
0 9 Percentage Gallons
0.0 0.1 6.2 0.0 0% 0.00

Anions (-) ion

Dillution Water
CO32- NO3- Total balance
0 0 Percentage Gallons
0.0 0.0 0.0 0.0 100% 12.00

Anions (-) ion Strike

CO32- NO3- Total balance Water
0 0 (gallons)
0.0 0.0 0.0 0.0 12.00

ry formulas.
 ezRecipe Design *~ Have Your Name Here ~* v2.02.05
Batch Volume (Gallons) Kettle Mash Thickness Unit Of
Pre-boil Post Boil Fermentor Strike Efficiency Temp (˚F) Qt/Lb Measure
13.22 11.75 10.50 12.00 75% 148.0 2.09 Standard

ABV % IBU SRM OG FG BU:GU

BJCP Style List
4.4 18.0 3.5 1.044 1.007 0.409 Minimum
Kölsch
Kölsch 5.2 30.0 5.0 1.050 1.011 0.600 Maximum

Recipe Name Advanced -> ABV % IBU SRM OG FG Pre-Boil SG

Screwy Kolschbier 6.0 42 4 1.054 1.010 1.048
Brew Date ABW % BU:GU 12 oz. Calories 1 oz. Carbs
September 14, 2019 4.7 0.778 180 15 16
13.38 2.52 4.5 67%
Mash Grain Pounds Potential ˚ Lovibond Type Grist % Est. DIpH Grain DIpH SG
Pilsner 22Row-German
Pilsner Row-German 21.00 1.037 1.8 Base 91.3% 5.80 49.60
Vienna Malt
Vienna Malt [Briess]
[Briess] 2.00 1.036 3.5 Base 8.7% 5.55 4.60

Grain Total 23.00 1.054 <-- Mash Gravity

Kettle Adjunct Pounds Potential Lovibond Type Adjunct % Max % Form SG

Adjunct Total 0.00 1.000 <-- Adjunct Gravity 0.000

Gypsum Calc. Chlor. Epsom Salt Sodium Lactic Acid Target Baking Soda Slaked Lime
Target Water Profile List
CaSO4 CaCl2 MgSO4 NaCl 88% Mash pH NaHCO3 Ca(OH)2
Kolschbier
Kolschbier 1.0 2.0 2.0 10.0 5.40
(grams) (grams) (grams) (grams) (milliliters) (grams) (grams)

Magnesium Calcium Sodium Chloride Sulfate Bicarbonate Predicted Chloride to Sulfate to

Mg2+ Ca2+ Na+ Cl- SO42- HCO3 Mash pH Sulfate Chloride
Mash 4 21 0 28 29 0 (ppm) 5.30 0.96 1.05 : 1
Target 7 13 8 25 29 10 (ppm) @ 77 ˚F More Balanced

Acid Carbonate (ppm as CaCO3) Mash Water Bicarbonate (ppm as HCO3-) Residual
(ppm) Alkalinity Hardness Hardness Indicator Total Acid Adj. Final Alkalinity
234 -107 70 Moderate Hard 0 -130 -130 -124.1

Hop Addition Ounces Alpha Acid Time Type Usage IBU HSI Utilization
Hallertauer
Hallertauer 6.00 4.1% 75.00 Pellet Boil 42.27 50% 24.5%

Yeast Name
WLP-029 - German Ale/Kolsch 0.66 OG ˚ Plato FG ˚ Plato Real Extract Residual Co2 ABV Calories/oz.
0.66 13.38 2.51 4.5% 0.906 6.0% 15
Yeast Fermentation Real Apparent
Attenuation Temperature OG Adjusted FG Adjusted Attenuation Attenuation ABW Carbs/oz.
75% 65.0 ˚F 1.054 1.010 67% 82% 4.6% 1
65

Get The Full Supporter Version Copyright © 2014-2020 Vincent Feminella - All Rights Reserved www.ezHOMEBREWING.com
 Special thanks to Mark Geretz For his article "How To Get - and Keep - Your Hops Optimum Value".
- Select Hop - Origin Alpha % Usage HSI Days °F
Admiral UK 14.8% Bittering 15% 1 68
Ahtanum US 6.0% Aroma 30% 1 68
Amarillo Gold US 7.7% Aroma 25% 1 68
Azacca US 15.0% Aroma 15% 1 68
Banner US 10.0% Bittering 35% 1 68
Bramling Cross UK 6.0% Aroma 35% 1 68
Brewers Gold UK 8.0% Bittering 50% 1 68
Bullion UK 8.0% Bittering 50% 1 68
Cascade US 6.4% Both 50% 1 68
Calypso US 13.0% Both 50% 1 68
Centennial US 10.0% Bittering 40% 1 68
Challenger UK 7.5% Aroma 25% 1 68
Chinook US 11.6% Bittering 20% 1 68
Citra US 13.0% Both 25% 1 68
Cluster US 7.0% Bittering 10% 1 68
Columbia UK 5.5% Bittering 35% 1 68
Columbus, Tomahawk US 14.0% Bittering 40% 1 68
Columbus, CTZ US 14.0% Bittering 40% 1 68
Comet US 10.0% Bittering 10% 1 68
Crystal US 3.5% Aroma 50% 1 68
Hop Shot US 65.0% Bittering 25% 1 68
Cashmere US 8.0% Both 50% 1 68
Custom 3 US 6.0% Both 25% 1 68
Custom 4 US 6.0% Both 25% 1 68
Custom 5 US 6.0% Both 25% 1 68
Custom 6 US 6.0% Both 25% 1 68
Ekuanot US 13.6% Aroma 35% 1 68
Eroica US 13.0% Bittering 35% 1 68
Equinox US 15.0% Aroma 35% 1 68
First Gold UK 7.5% Both 12% 1 68
Fuggles UK 4.5% Aroma 35% 1 68
Galaxy Australia 13.0% Both 35% 1 68
Galena US 13.0% Bittering 15% 1 68
Glacier US 5.6% Aroma 29% 1 68
Goldings, B. C. Canada 5.0% Aroma 40% 1 68
Goldings, East Kent-EK UK 6.0% Aroma 35% 1 68
Green Bullet New Zealand 13.5% Bittering 20% 1 68
Hallertauer Germany 4.1% Aroma 50% 1 68
Hallertauer, Hersbrucker Germany 4.1% Aroma 25% 1 68
Hallertauer, Mittelfrueh Germany 2.5% Aroma 45% 1 68
Hallertauer, New Zealand New Zealand 8.5% Both 45% 1 68
Hallertauer, Blanc Germany 11.0% Aroma 45% 1 68
Huell Melon Germany 7.0% Both 12% 1 68
Horizon US 12.0% Bittering 30% 1 68
Jarrylo US 16.0% Both 15% 1 68
Lemondrop US 6.0% Aroma 15% 1 68
Liberty US 4.3% Aroma 50% 1 68
Magnum Germany 12.0% Bittering 25% 1 68
Mosaic US 12.0% Aroma 25% 1 68
Mt. Hood US 6.0% Aroma 40% 1 68
Northdown UK 8.5% Both 15% 1 68
Nelson Sauvin New Zealand 13.0% Both 20% 1 68
Northern Brewer Germany 9.9% Both 35% 1 68
Nugget US 13.0% Bittering 15% 1 68
Orion Germany 7.3% Both 17% 1 68
Pacific Gem New Zealand 15.0% Bittering 10% 1 68
Pearle Germany 8.0% Bittering 15% 1 68
Phoenix UK 8.0% Bittering 10% 1 68
Pilgrim UK 11.5% Bittering 10% 1 68
Pioneer UK 9.0% Both 17% 1 68
Pride of Ringwood Australia 9.0% Bittering 45% 1 68
Progress UK 6.3% Aroma 15% 1 68
Saaz Czech Rep 4.0% Aroma 42% 1 68
Santiam US 6.0% Aroma 35% 1 68
Select Spalt Germany 4.8% Aroma 17% 1 68
Simcoe US 13.2% Both 18% 1 68
Spalter Germany 4.5% Aroma 50% 1 68
Southern Passion South African 7.2% Aroma 50% 1 68
Sterling US 7.5% Both 15% 1 68
Sticklebract New Zealand 13.5% Both 17% 1 68
Strisselspalt France 4.0% Aroma 35% 1 68
Styrian Goldings Slovenia 5.4% Aroma 30% 1 68
Sun US 14.0% Bittering 25% 1 68
Super Alpha New Zealand 13.0% Bittering 15% 1 68
Target UK 11.0% Bittering 50% 1 68
Tettnang Germany 4.5% Aroma 40% 1 68
Tettnang US 4.3% Aroma 42% 1 68
Tradition Germany 6.0% Bittering 10% 1 68
Ultra US 3.0% Aroma 28% 1 68
Vanguard US 5.5% Aroma 18% 1 68
Warrior US 15.0% Both 15% 1 68
Whitbread Golding WGV UK 6.0% Aroma 35% 1 68
Willamette US 5.5% Aroma 40% 1 68
Yakima Gold US 9.5% Both 15% 1 68
Zeus US 14.0% Bittering 45% 1 68
Zythos US 11.0% Aroma 45% 1 68
f
alpha % Sfactor Aalpha Kfactor Tfactor Sfactor Days Falpha
14.8% 0.75 0.1480 0.0009 1.0000 0.7500 1 14.8%
6.0% 0.75
7.7% 0.75 future alpha = A*1/e(k*tf*sf*Days)
15.0% 0.75
10.0% 0.75
6.0% 0.75
8.0% 0.75
8.0% 0.75
6.4% 0.75
13.0% 0.75
10.0% 0.75
7.5% 0.75
11.6% 0.75 To add a new hop variety:
13.0% 0.75 1) Unprotect this worksheet. (no password needed)
2) Click on the row number of a similar existing hop
7.0% 0.75 3) Copy the selected row
5.5% 0.75 4) Select 'Insert Copied Cells' to add the new row
14.0% 0.75 5) Protect this worksheet then save your update
14.0% 0.75
10.0% 0.75
3.5% 0.75
64.9% 0.75 Or you can rename the 'Custom' hops as a new variety as needed.
8.0% 0.75 Just update the origin, alpha acid, usage and hop storage index
values appropriately for each new variety.
6.0% 0.75
6.0% 0.75 Set the default HSI values to one day, 68F/20C temperature and a
6.0% 0.75 storage factor of 0.75 (for Average).
6.0% 0.75 * The alpha acid value for hop varieties can be overriden on the
13.6% 0.75 ezRecipe sheet at recipe design time. *
13.0% 0.75
15.0% 0.75
7.5% 0.75
4.5% 0.75
13.0% 0.75
13.0% 0.75
5.6% 0.75
5.0% 0.75
6.0% 0.75
13.5% 0.75
4.1% 0.75
4.1% 0.75
2.5% 0.75
8.5% 0.75
11.0% 0.75
 7.0% 0.75
12.0% 0.75
16.0% 0.75
6.0% 0.75
4.3% 0.75
12.0% 0.75
12.0% 0.75
6.0% 0.75
8.5% 0.75
13.0% 0.75
9.9% 0.75
13.0% 0.75
7.3% 0.75
15.0% 0.75
8.0% 0.75
8.0% 0.75
11.5% 0.75
9.0% 0.75
9.0% 0.75
6.3% 0.75
4.0% 0.75
6.0% 0.75
4.8% 0.75
13.2% 0.75
4.5% 0.75
7.2% 0.75
7.5% 0.75
13.5% 0.75
4.0% 0.75
5.4% 0.75
14.0% 0.75
13.0% 0.75
11.0% 0.75
4.5% 0.75
4.3% 0.75
6.0% 0.75
3.0% 0.75
5.5% 0.75
15.0% 0.75
6.0% 0.75
5.5% 0.75
9.5% 0.75
14.0% 0.75
11.0% 0.75
 Water Profile Name Calcium Magnesium Sodium Sulfate Chloride
(ppm) (ppm) (ppm) (ppm) (ppm)

Distilled Water 0 0 0 0 0
Reverse Osmosis Water 0 0 0 0 0
Kolschbier 13 7 8 29 25
Dry Irish Stout 16 11 8 46 32
Amber Ale 94 2 8 106 101
Classic Pale Ale 75 5 10 150 54
Belgian Witbier 139 9 17 83 238
American IPA 157 16 56 313 98
Northeast IPA 132 2 10 108 176
Red Bank NJ 25 2 8 18 8
ezRecipe Design Copyright v2.02.05
Bicarbonate Cations Anions Total Total SO4/Cl
(ppm) (meq/L) (meq/L) Hardness Alkalinity Ratio

0 0.0 0.0 0 0 0.0

0 0.0 0.0 0 0 0.0
10 1.6 1.5 62 8 1.16 : 1
12 2.1 2.1 86 10 1.44 : 1
16 5.2 5.3 243 13 1.05 : 1
2 4.6 4.7 208 2 2.78 : 1
4 8.4 8.5 385 3 0.35 : 1
144 11.6 11.6 459 118 3.19 : 1
4 7.2 7.3 338 3 0.61 : 1
57 1.8 1.5 71 47 2.25 : 1
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
0.0 0.0 0 0 0.0
 ezRecipe Design
Recipe: Screwy Kolschbier Date: September 14, 2019

Brewhouse
Batch Volume (Gallons) Mash Thickness
Post Boil Fermentor Strike Efficiency Temp (˚F) Qt/Lb
11.75 10.5 12.00 75% 148 2.09

Batch
ABV % IBU SRM OG FG Pre-Boil SG
6.0 42 4.0 1.054 1.010 1.048
ABW % BU:GU 12 oz. Calories 1 oz. Carbs
4.7 0.778 180 15.0 16.3

Water
Gypsum Calc. Chlor. Epsom Salt Lactic Acid Predicted Baking Soda
CaSO4 CaCl2 MgSO4 88% pH @ 77F NaHCO3
1.00 2.00 2.00 10.00 5.30 0.00
Magnesium Calcium Sodium Chloride Sulfate Chloride to Sulfate to
Mg2+ Ca2+ Na+ Cl- SO42- Sulfate Chloride
4.3 21.0 0.0 28.2 29.5 0.96 1.05 : 1
7 13 8 25 29 More Balanced
Carbonate (ppm as CaCO3) Mash Water Bicarbonate (ppm as HCO3-)
Alkalinity Hardness Hardness Indicator Total Acid Adj. Final
-107 70 Moderate Hard 0.0 -130 -130.0

Batch Notes:
For a 10-gallon batch:

2 - WLP-029 - German Ale/Kolsch Yeast. Temperature Range: 65-69F (18-20C) ABV 5-

10% Medium Floculation 72-78% Attenuation.

2 - Yeast starters each made using 100g extra light DME in 1200ml water. Run on stir
plate for 36-48 hours then pitched into cooled wort.For a 10-gallon batch:

Grain crushed using .030 gap. Mashed @ 148F for 75 minutes then add first hop
addition and boil for 60 minutes.

30 minute mash sample cooled to 77F measured 5.28 pH.

https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile
http://www.brewunited.com/grain_database.php

Copyright © 2014-2020 Vincent Feminella - All Rights Reserved

Vessel Information
58.414021
Diameter 15.55 inches Quarts 61.73
Height 18.77 inches Gallons 15.43
Gallons Per Inch 0.82
Inches To Gallons

Wort Height 14.00 inches Wort Gallons 11.51

Dough-In

Grain Temperature 70.0 ˚F Strike Temperature 158 ˚F

Mash Temperature 148.0 ˚F

Alkalinity Conversion

Bicarbonate 86.0 Alkalinity 70

Alkalinity 70.5 Bicarbonate 86

Color Conversion

SRM 4.0 To EBC 7.9

˚L 3.5

˚L 2.8 To SRM 3.0

EBC 6.0

EBC 7.9 To SRM 4.0

˚L 3.5

Helper functions are provided for conversion and are not saved with each recipe.
Fermentation

Original Gravity 1.080 @ 65.0 ˚F Calories per

Final Gravity 1.012 @ 65.0 ˚F Volume/Calories
Volume/Carbs
Batch Volume 5.25 cell count Calories per 12 ounces
Yeast Type Ale 288 billion Carbs per 12 ounces

Original Gravity Plato 19.33 Apparent Attenuation

Final Gravity Plato 3.07 Real Attenuation
OG (adjusted) 1.081 Real Extract
FG (adjusted) 1.013 Alcohol By Volume
Residual CO2 0.906 Alcohol By Weight

Metric Conversion

Gallons 3.530 To Liters

Liters 52.410 To Gallons
Quarts 62.000 To Liters
Liters 0.946 To Quarts

Ounces 1.000 To Grams

Grams 28.350 To Ounces

Fahrenheit 146.0 To Celsius

Celsius 20.0 To Fahrenheit

Inches 18.77 To Centimeters

Centimeters 2.54 To Inches
 12 ounces
262
21 Ale
262 Lager
21 Hybrid

85%
69%
6.0
8.9%
7.2%

13.362
13.845
58.657
1.000

28.350
1.000

63.3
68.0

47.68
1.00
 ezRecipe Design
Recipe: Screwy Kolschbier Date: September 14, 2019

Grain: 21.00 lbs. Pilsner 2 Row-German

2.00 lbs. Vienna Malt [Briess]

23.00 lbs. Total

Adjunct:

0.00 lbs. Total

Hops: 6.00 ounces Hallertauer

6.00 ounces Total

Miscellaneous:
For a 10-gallon batch:

2 - WLP-029 - German Ale/Kolsch Yeast. Temperature Range: 65-69F (18-20C)

ABV 5-10% Medium Floculation 72-78% Attenuation.

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