Balcony Kolsch - Beer Recipe - Brewer's Friend

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Balcony Kolsch

178 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday August 30th 2020
1.054
1.012
5.5%
40.1
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Organic Pilsen Malt4.5 kg BEST Organic Pilsen Malt 37 2 76.3%
700 g Crisp Malting - Wheat Malt700 g Wheat Malt 38.87 2 11.9%
700 g Crisp Malting - Cara Gold malt700 g Cara Gold malt 34 14 11.9%
5,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Motueka20 g Motueka Hops Pellet 7 Boil 60 min 17.63 10.5%
20 g Motueka20 g Motueka Hops Pellet 7 Boil 15 min 8.75 10.5%
20 g Motueka20 g Motueka Hops Pellet 7 Boil 5 min 3.52 10.5%
40 g Motueka40 g Motueka Hops Pellet 7 Hop Stand at 79 °C 30 min 4.02 21.1%
30 g Ekuanot30 g Ekuanot Hops Pellet 14.25 Hop Stand at 79 °C 30 min 6.13 15.8%
40 g Kohatu40 g Kohatu Hops Pellet 6.5 Dry Hop (High Krausen) 3 days 21.1%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop (High Krausen) 3 days 10.5%
190 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 0 min.
2 g Yeast Nutrient Other Boil 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.65 bar       Temp: 2 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 67.7 °C 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.69 L. Suggest reducing initial strike volume to 41.51 L and adding 0.29 L sparge/top-off. 41.8
Strike water volume (equipment estimates 38.7 L) 41.8
Mash volume with grains (equipment estimates 42.5 L) 45.7
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Volume into fermentor 23
Total: 41.8  
Equipment Profile Used: System Default
 
Notes
  1. Heat 35 lt of strike water up to 69c
  2. Add- 4 grams of Gypsum 
           6 grams Cal Chloride								<br />
       3gm Epsom								<br />
  3. Mash in at 65.5c for 60mins
  4. Sparge with 3lt of water at 75c
  5. Bring to boil, boil for 90 mins total
  6. 60 mins add 20gm of Motueka
  7. 15mins add 20 gm of Motueka, nutrients, whirlfloc and wort chiller
  8. 5 mins add 20gm of Motueka
  9. Drop temp to 80c add 40gm of Motuka and 30gm of Ekuanot
    and whirlpool/hop stand for 30mins
    9.Continue chilling
  10. Check and note post boil volume and SG
  11. Pitch yeast 18c and ferment at 18c
    Keg and check final volume
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  • Last Updated: 2021-09-15 09:33 UTC