Schwartz Kolsch V2 - Beer Recipe - Brewer's Friend

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Schwartz Kolsch V2

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.195 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday April 12th 2021
1.053
1.013
5.2%
28.2
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Munich6 lb Munich 37 6 52.2%
4 lb Bestmalz - BEST Pilsen4 lb BEST Pilsen 37 1.9 34.8%
0.50 lb Proximity - Caramunich 600.5 lb Caramunich 60 34.5 60 4.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 4.3%
$ 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 22.55 50%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 5.6 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 0 min 25%
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

ingle-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.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.59 g | 18.4 qt) 4.44 17.8  
Mash volume with grains (equipment estimates 4.59 g | 18.4 qt) 5.36 21.4  
Grain absorption losses (steeping) -1.44 -5.8  
Pre boil volume (equipment estimates 3.15 g | 12.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.44 33.8
Equipment Profile Used: System Default
"Schwartz Kolsch V2" Kölsch beer recipe by Mark Carlson. Extract, ABV 5.23%, IBU 28.15, SRM 33.63, Fermentables: (Munich, BEST Pilsen, Caramunich 60, Chocolate) Steeping Grains: (Carafa III) Hops: (Hallertau Tradition (Germany))
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  • Last Updated: 2021-04-12 02:00 UTC