B&W's Kolsch (MKIII - 3x keg batch) - Beer Recipe - Brewer's Friend

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B&W's Kolsch (MKIII - 3x keg batch)

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 61 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Ben and Warren
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday November 10th 2020
1.044
1.010
4.5%
17.0
3.4
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Weyermann - Extra Pale Premium Pilsner Malt10 kg Extra Pale Premium Pilsner Malt 38 1.5 87%
1.50 kg Munich1.5 kg Munich 38 6 13%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g Hallertau Hersbrucker160 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 60 min 17.03 100%
160 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Home (Staffordshire)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water treated with AMS to strip hardness to zero and lower pH.
Water treatment requirements:

: 10.5ml per 10litres required to reduce alkalinity by ~190ppm
: 83 lts of brewday water would require 87ml of AMS


AMS solution
AMS (ml/10L) .6 1.5 3 4.6 6 9.2 12.2 15.3 18.4
Chloride (ppm) 4.0 9.9 19.7 29.6 39.5 59.2 78.9 98.7 118.4
Sulphate (ppm) 5.4 13.6 27.2 40.8 54.4 81.6 108.8 136.1 163.3
Alkalinity -11 -28 -56 -84 -112 -168 -224 -280 -337
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L RIMS Mash Infusion 73 °C 65 °C 75 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.5 L. Suggest reducing initial water volume to 45.4 L and adding 21.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.84 L. Suggest reducing strike water volume to 37.81 L and adding 2.44 L sparge/top-off. 40.3
Strike water volume at mash thickness of 3.5 L/kg 40.3
Mash volume with grains 47.8
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 38.7 L) 42.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.5 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 60 L) 61
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 61 L) 60
Total: 82.4  
Equipment Profile Used: System Default
 
Notes

Yeast starter required: 150g dried malt extract in 1.5Lt water, boiled and cooled - put on stirrer for 48 hours to reach pitch rate

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  • Last Updated: 2020-11-11 09:50 UTC