Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

152 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday February 24th 2021
1.046
1.012
4.5%
31.6
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 98.2%
0.33 lb German - Acidulated Malt0.33 lb Acidulated Malt 27 3.4 1.8%
18.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 20.29 50%
2 oz Hersbrucker2 oz Hersbrucker Hops Leaf/Whole 4 Boil 30 min 11.34 50%
4 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Start with RO water and build mineral profile
13 gallons mash water
5 grams gypsum
6.5 grams Calcium Chloride
4 grams Epsom Salt

5 oz aciduated malt to adjust mash acidity

5 gallons sparge water
1.9 grams gypsum
2.5 grams Calcium Chloride
1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 145 °F 15 min
-- 155 °F 30 min
-- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.01 gal (68.03 qt). Suggest reducing initial strike volume to 10.53 gal (42.13 qt) and adding 5.01 gal (20.03 qt) sparge/top-off. 15.54 62.2  
Strike water volume (equipment estimates 14.69 g | 58.8 qt) 15.54 62.2  
Mash volume with grains (equipment estimates 16.16 g | 64.6 qt) 17.01 68  
Grain absorption losses -2.29 -9.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 15.54 62.2
Equipment Profile Used: System Default
 
Notes

Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

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  • Last Updated: 2021-03-10 06:21 UTC