Kolsch - David Heath - Beer Recipe - Brewer's Friend

Kolsch - David Heath

201 calories 16.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: David Heath Homebrew Channel
Calories: 201 calories (Per 500ml)
Carbs: 16.9 g (Per 500ml)
Created: Thursday June 25th 2020
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Kolsh 25 litros

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OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 22

1.044
1.007
4.9%
24.5
6.0
n/a
0.50
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Weyermann - Pilsner4.5 kg Pilsner 36 2.51 90%
335 g German - Carapils335 g Carapils 35 1.97 6.7%
165 g German - Wheat Malt165 g Wheat Malt 37 3.84 3.3%
5,000 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 15 Boil 60 min 17.56 15.6%
17 g Tettnanger17 g Tettnanger Hops Leaf/Whole 4.5 Boil 10 min 3.25 26.6%
12 g Huell Melon12 g Huell Melon Hops Leaf/Whole 7.2 Boil 10 min 3.67 18.8%
15 g Tettnanger15 g Tettnanger Hops Leaf/Whole 4.5 Aroma at 100 °C 0 min 23.4%
10 g Huell Melon10 g Huell Melon Hops Leaf/Whole 7.2 Aroma at 100 °C 0 min 15.6%
64 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L 71C stike water Strike 71 °C 65 °C 60 min
17.5 L 76C sparge Batch Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.05 / g
£ 0.22 		Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.28 		Other Boil 10 min.
1 tbsp Gelatin Fining Other 2 days
£ 0.50
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Measure alkalinity and adjust to 35ppm using CRS. Measure calcium and adjust to 80 ppm using equal split between CaCl2 and CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe from David Health Homebrew YouTube channel: https://www.youtube.com/watch?v=qPIaCnafPEE

Pitch at 20C, cool to 17C. When 5 points from FG increase to 20C, 1C per day. Cold crash and lager for two weeks at 4C in fermenting vessel. Add one tablespoon of gelatin two days before kegging.

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Brew Count: 1
Last Updated: 2020-10-18 16:49 UTC

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