Styrian Kolsch - Beer Recipe - Brewer's Friend

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Styrian Kolsch

134 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday April 20th 2021
1.044
1.010
4.5%
28.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bestmalz - BEST Pilsen5 kg BEST Pilsen 37 1.9 83.3%
1 kg Simpsons - Vienna1 kg Vienna 36 3.5 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 First Wort 90 min 23.47 25.5%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.54 31.9%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Hop Stand at 70 °C 0 min 42.6%
47 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Mash 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
27.5 L Mash in Infusion 70 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 34.4
Mash volume with grains 38.4
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 27.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 18.8 L) 25
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 24.9
Total: 34.4  
Equipment Profile Used: System Default
 
Notes


Collected 27.5l water from hot tap, heated water to 70C
Put bag in and added grain, stirred
Wrapped in blanket and cardboard box
60 min mash at 66-65C
Lifted bag out, drained and sparged 2-3 times with hot tap water to bring volume up to 30l
Added 12g Magnum as FWH at 80C on the way up
90min boil
15min 1/2 protofloc
FO - 15g 15 min addition
70C 20g hop stand addition
Cling film wrap and cool overnight

22l pitched with WHC Bier Bitte Kolsch
5l pitched with reused Imperial Conan






Kölsch II
(5 gallons/19 L, all-grain)
OG = 1.049 (12.3 °P)
FG = 1.010 (2.6 °P)
IBU = 28 SRM = 3 ABV = 5.2%

Ingredients
9.5 lb. (4.3 kg) Durst Continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Great Western Wheat Malt (3 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
2 AAU Hallertau pellet hops (0.5 oz./14 g at 4% alpha acids) (15 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.038 (9.6 °P). The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add the Irish moss or other kettle finings and the late hops with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Allow the beer to 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).

https://byo.com/article/koelsch-style-profile/#:~:text=In the past, a number,same as adding Vienna malt.

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  • Last Updated: 2021-05-15 14:53 UTC