Bare Necessities - APRIL 2015 SHOP BREW - KOLSCH

Method: All Grain
Style: Kölsch
Boil Time: 75 min
Batch Size: 43 gallons (fermentor volume)
Pre Boil Size: 45.13 gallons
Post Boil Size: 43.26 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Wednesday August 25th 2021

WBB Ubiquity

by Weirdbro1

OG: 1.045 FG: 1.008 ABV: 4.8% IBU: 20

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

24.1

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
60 lb	German - Pilsner60 lb Pilsner	38	1.6	84.5%
4 lb	American - White Wheat4 lb White Wheat	40	2.8	5.6%
3.50 lb	German - Acidulated Malt3.5 lb Acidulated Malt	27	3.4	4.9%
2 lb	American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L	34	40	2.8%
1.50 lb	Rice Hulls1.5 lb Rice Hulls	0	0	2.1%
71 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3.66 oz	Barth-Haas - Triple Pearl3.66 oz Triple Pearl Hops	Leaf/Whole	12.3	Boil	45 min	18.07	53%
3.25 oz	Barth-Haas - Tettnang Tettnanger3.25 oz Tettnang Tettnanger Hops	Leaf/Whole	6.1	Boil	25 min	6.02	47%
6.91 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.66 oz	Barth-Haas - Triple Pearl (Leaf/Whole)	18.07	53%
3.25 oz	Barth-Haas - Tettnang Tettnanger (Leaf/Whole)	6.02	47%
6.91 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26.62 gal		Strike	163 °F	152 °F	75 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 597 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.58 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Special Instructions / Notes:
Ferment at 60 degrees for 10 days.
Let temp rise to 68-72 degrees for 2-3 days
Cold crash to 33 degrees for 3 days
Rack to secondary and lager at 33 degrees for 4 weeks.
Carbonate: medium to medium high.

You'll find this beer to be a near perfect balance of sweet and bitter with a light biscut malt profile and subtle fruity notes. The kolsch yeast and lagering period create a clean well-attenuated beer that could easily be mistaken for a lager or pilsner by the average beer consumer. It's high carbonation and delicate flavor makes for a easy drinking sessionable lawnmower beer that will pair best with fish, oysters, light salads, and soft creamy cheeses like brie. This recipe differs from most traditional KOLSCH recipes by using Triple Pearl hops as the bittering hop as opposed to all noble hops. Triple pearl adds very subtle melon and citrus notes that work well in the style without overpowering the beer.

View Count: 928
Brew Count: 0
Last Updated: 2021-08-25 09:29 UTC

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