Kölsch - Beer Recipe - Brewer's Friend

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Kölsch

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 1.05 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.15 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Richard Kuenstler
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday January 27th 2021
1.051
1.012
5.2%
24.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33.50 oz Rahr - Premium Pilsner33.5 oz Premium Pilsner 36.8 1.75 95.7%
1.50 oz Briess - Carapils Malt1.5 oz Carapils Malt 34.5 1.5 4.3%
35 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.50 g Hallertau Mittelfruh11.5 g Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 24.25 100%
11.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
0.30 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
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
1 gal Strike 160 °F 149 °F 60 min
3.75 qt Batch Sparge 178 °F 168 °F --
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.96 3.8  
Mash volume with grains 1.13 4.5  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 2.13 g | 8.5 qt) 1.07 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.57 g | 10.3 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.05 g | 4.2 qt) 1.15 4.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.15 g | 4.6 qt) 1.05 4.2  
Total: 2.02 8.1
Equipment Profile Used: System Default
 
Notes

Ferment for 7 days at 60 degrees
Diacetyl rest at 68 for 1 day
Rack into secondary and slowly bring to 35 degrees
Age for 3 weeks and then package

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  • Last Updated: 2021-04-28 01:10 UTC