Experimental Kolsch Batch #1 - Beer Recipe - Brewer's Friend

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Experimental Kolsch Batch #1

131 calories 13.6 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Samwhois75
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Sunday September 12th 2021
1.040
1.010
3.8%
17.9
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 40%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 40%
8 oz Honey8 oz Honey 35 2 10%
4.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz Belgian - Aromatic6 oz Aromatic 33 38 7.5%
2 oz German - Melanoidin2 oz Melanoidin 37 25 2.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 45 min 17.94 100%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Crystal Geyser gallon jugs x3, chilled and added to fermenter. RO X2 gallons at start with boil. Add chilled water to fermenter to get wort to pitching temps.

1/2 tab whifloc
1/4 tsp yeast nutrient
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 158 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.26 g | 21 qt) 4.92 19.7  
Mash volume with grains (equipment estimates 5.26 g | 21 qt) 4.96 19.8  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 5.2 20.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 4 16  
Top off amount 1.3 5.2  
Going into fermentor 5.3 21.2  
Total: 6.22 24.9
Equipment Profile Used: System Default
 
Notes

Adjust Ph to 5.2-5.3 at the end of boil with lactic acid. Bottle with carb tabs. X1 and x2 for experiment.

Bottle x4 bombers, X2 with two carb tabs and x2 with x1 carb tab. Force carbonate the rest of corny keg

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  • Last Updated: 2021-09-26 18:40 UTC