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

Brewer's Friend

Print

Kolsch - David Heath

201 calories 16.9 g 500 ml
brewer logo
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
Similar Recipes

Kolsh 25 litros

by JuniorTrettel

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
 
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
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.9 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 32.9  
Equipment Profile Used: System Default
 
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.

Last Updated and Sharing
 
2,080
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-18 16:49 UTC