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Kölsch

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 85%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday January 8th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt 37.03 1.75 86.2%
1 lb German - CaraHell1 lb CaraHell 34 11 9.6%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 4.2%
10.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 12.7 Boil 60 min 25.01 60%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 10 min 6.04 40%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Fermaid K Other Mash 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 154 °F 146 °F --
146 °F 165 °F --
3 gal Sparge 165 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.91 15.7  
Mash volume with grains 4.75 19  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.71 g | 22.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Brew day 20 Mar 2021:

Strike water 154 > initial mash temp 146

After 25 mins, raised to 166

Mash pH was 5.58, need more acid or salts next time (no salts in mash this time). Maybe the CaraHell needs more adjustment than the barke pils?

OG 1.050, pitched on top of salmon fly v5 yeast bed

Primary fermentation at 60 degrees for 7 weeks before kegging

---

Single-step infusion mash at 147°F (64°C). To avoid oversparging, use a thinner mash (around 3.75 gallons/14 liters of water) and adjust the sparge water accordingly.
Boil for 60 minutes, following the hops schedule.

Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days. Raise the temperature to 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days, then keg or bottle.

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  • Last Updated: 2021-05-12 19:11 UTC