Cologne Kolsch - Beer Recipe - Brewer's Friend

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Cologne Kolsch

161 calories 15.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.4 gallons
Post Boil Size: 11.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chown
Hop Utilization: 98%
Calories: 161 calories (Per 16oz)
Carbs: 15.8 g (Per 16oz)
Created: Monday March 22nd 2021
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Rasenmäher Kolsch

by Switz007

OG: 1.054 FG: 1.009 ABV: 5.9% IBU: 23

1.049
1.011
4.9%
19.6
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Weyermann - Cologne Malt17 lb Cologne Malt 37 3.5 93.7%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 4.1%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 2.2%
18.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 14.41 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 5.22 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
11 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.81 gal strike 159 > 148 Strike 159 °F 148 °F 60 min
9.2 gal Sparge -- 169 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.81 27.2  
Mash volume with grains 8.26 33  
Grain absorption losses -2.27 -9.1  
Remaining sparge water volume (equipment estimates 8.36 g | 33.5 qt) 9.11 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.4 53.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.9 47.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.9 g | 47.6 qt) 11 44  
Total: 15.92 63.7
Equipment Profile Used: System Default
 
Notes

going for 1.046og to 1.009-1.010fg. adjusted for efficiency

1.049og
added salts like 10 minutes after dough in
pulled hops out during whirlpool so they didnt get sucked up

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  • Last Updated: 2021-03-24 00:07 UTC