Kolsch Batch 3 - Beer Recipe - Brewer's Friend

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Kolsch Batch 3

177 calories 16.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 102 gallons (fermentor volume)
Pre Boil Size: 110.09 gallons
Post Boil Size: 107.09 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Nick
Calories: 177 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)
URL: https://beerandbrewing.com/a-perfect-koelsch/
Created: Tuesday March 30th 2021
1.054
1.011
5.6%
20.0
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Weyermann - Floor-Malted Bohemian Pilsner110 lb Floor-Malted Bohemian Pilsner 36.3 1.9 61.3%
30 lb Bairds - London Lager Malt30 lb London Lager Malt 37 1.7 16.7%
27.80 lb Weyermann - Cologne Malt27.8 lb Cologne Malt 37 3.5 15.5%
9 lb Briess - Wheat Malt, White9 lb Wheat Malt, White 39.1 2.5 5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 1.1%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 0.3%
179.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 oz Crystal36 oz Crystal Hops Pellet 2.6 Boil 60 min 17.03 73.5%
7 oz Crystal7 oz Crystal Hops Pellet 2.6 Whirlpool 20 min 1.34 14.3%
6 oz Tettnanger6 oz Tettnanger Hops Pellet 3.7 Whirlpool 20 min 1.63 12.2%
49 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
185 g Epsom Salt Water Agt Mash 1 hr.
30 g Baking Soda Water Agt Mash 1 hr.
185 g Gypsum Water Agt Mash 1 hr.
30.91 g Yeast Nutrient Other Mash 0 min.
50 g Diammonium Phosphate (DAP) Other Mash 0 min.
90 g Irish Moss Fining Mash 0 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 7723 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132.1 31.8 14.3 100.9 305.7 26.8
Brulosophy Water Profile
Cade's Kolsch: Ca 194 | Mg 17 | Na 18 | SO4 389 | Cl 50

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
58.7 gal Strike 161 °F 145 °F 45 min
46.4 gal Infusion 208 °F 172 °F 15 min
46.4 gal Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.325 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 106.09 gal (424.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 94.09 gal (376.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 73.74 gal (294.95 qt) 59.39 237.6  
Strike water volume at mash thickness of 1.33 qt/lb 59.39 237.6  
Mash volume with grains 73.74 294.9  
Grain absorption losses -22.41 -89.7  
Remaining sparge water volume (equipment estimates 69.36 g | 277.4 qt) 73.36 293.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.09 g | 424.4 qt) 110.09 440.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.35 -5.4  
Post boil Volume (equipment estimates 102.49 g | 410 qt) 107.09 428.4  
Hops absorption losses (whirlpool, hop stand) -0.49 -2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 106.6 g | 426.4 qt) 102 408  
Total: 132.75 531
Equipment Profile Used: System Default
 
Notes

Description - Historically brewed to compete with the rising popularity of Pilsner in the 1800s, Kölsch style beer is defined by the Kölsch Konvention of 1986 as a "light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier (full beer)" and was served in a 200ml glass called a Stange. Today we brew PK true to form utilizing all German malts, yeast and serve it in a traditional .2L Stange. Tasting Notes: Soft, lightly sweet almost honey like malt character. Medium-low to medium Noble (floral, spicy, herbal) hop aroma with light sulfur and fruit (apple, cherry, pear) notes. Fuller yet light body with crisp dryish finish.

Notes: Kolsch - Dieter recipe with tweaks from Exhibit "A"s Goody Two Shoes per CB&B Article from 4/15/19, and Pfriem's Kolsch. Floor-malted barley added per Ex.A andTet hops added per pFriem. Crocess taken from Ex. A, 40 day crash min, 2 degrees per day from 68f to 48f then 4f8 to 38f and 38f to 32f once packaging is determined. London Lager Malt, Cologne malt & hop blend used due to low quantity of supplies.

Brewday Notes: Smooth brewday, no notable issues. Transferred at .75 ppm oxygen.

Brewed: 3/30
Mash Ph: Not taken, PH meter broken
OG: 1054 hydrometer
4/1 : Raised to 62f once active.
4/4 G: 1011, 78% attenuated, diacetyl rest (68f)
4/4: 64.Xf
4/5: 65.Xf
4/7: 66.9f AM, 68f PM
4/11: Crash to 66f
4/12: Trube dump or Transfer to brite?

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  • Last Updated: 2021-04-14 02:21 UTC