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Kolsh

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 7.8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday June 19th 2020
1.047
1.011
4.8%
21.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 80%
1 lb German - CaraHell1 lb CaraHell 34 11 8%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz tradition0.5 oz tradition Hops Pellet 4.9 Boil 60 min 6.49 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.4 Boil 60 min 3.18 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.4 Boil 30 min 2.44 25%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.23 Boil 30 min 9.39 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb rice hulls Water Agt Mash 90 min.
2 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.67 tsp Whirlfloc Fining Boil 10 min.
0.67 tsp Wyeast - Beer Nutrient Fining Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
0.67 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Strike 165 °F 152 °F 60 min
8.3 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.06 16.3  
Mash volume with grains (equipment estimates 4.86 g | 19.5 qt) 5.06 20.3  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 7.88 g | 31.5 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.13 g | 40.5 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7.8 31.2  
Top off amount 0.2 0.8  
Going into fermentor 8 32  
Total: 11.81 47.3
Equipment Profile Used: System Default
 
Notes

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Kölsch II

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  • Last Updated: 2020-06-20 15:48 UTC