American Wheat (Kolsch Yeast) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

American Wheat (Kolsch Yeast)

158 calories 15.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday February 20th 2022
1.048
1.011
4.9%
35.9
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 50%
6 lb German - Pilsner6 lb Pilsner 38 1.6 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 5.2 Boil 60 min 8.26 25%
14 g Centennial14 g Centennial Hops Pellet 9.9 Boil 60 min 15.73 25%
14 g Cascade14 g Cascade Hops Pellet 5.2 Boil 15 min 4.1 25%
14 g Centennial14 g Centennial Hops Pellet 9.9 Boil 15 min 7.8 25%
56 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
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
3.6 gal Single Infusion Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.6 14.4  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 6.15 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.82 g | 35.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.68 g | 22.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

MASH

Water Volume: 3.5 gallons for 1.2lb/qt ratio.

Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 2mL

pH: __

STRIKE WATER: 164F.
Add Grains @ 162F.
Allow Temperature to fall to 152F prior to closing lid.
Total Mash Time: 60 minutes

FINAL MASH TEMP: __F
FINAL MASH pH:

SPARGE

Heat 7.5gal of Water to 174F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running's) prior to collecting wort.
Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.

BOIL

Check Pre-Boil Gravity (goal: 1.039) + pH
NOTE: Make sure to adjust for TEMPERATURE

PRE-BOIL GRAVITY: @ F

PRE-BOIL pH: __

Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

Final pH measurement:
Lactic Acid addition: mL

Boil for 90 minutes (goal OG: 1.048)
Add Hops @ 60 + 15min.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Chill wort rapidly to ~70F
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached.
Gravity feed 5.5gal (ABOVE 5gal mark) of wort from Mash Cooler into Catalyst Fermenter
Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 65F).
Prior to pitching yeast, dump 1 Mason Jar of "trub."

ORIGINAL GRAVITY: ____ (goal: 1.048)

FERMENTATION

Goal Starting Temp: 65F
Oxygenate for 60s prior to Pitching.
Pitch yeast @ 65F.
Hold temperature @ 65F for ~12-24 hours after initiation of Airlock movement, then increase temp by 1F to 66F for remainder of Fermentation

carbonate to approximately 2-2.5 volumes

Last Updated and Sharing
 
388
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-10 01:55 UTC