Rogue Honey Kölsch Clone - Beer Recipe - Brewer's Friend

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Rogue Honey Kölsch Clone

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.92 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO MAGAZINE
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday March 4th 2022
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1.047
1.009
5.0%
25.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 73.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.5%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 3.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 10.5%
9.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.25 40%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 8.84 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
2 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use spring water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.75 15  
Mash volume with grains 4.43 17.7  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 6.92 27.7  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

Rogue Ales: Honey Kölsch clone
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.010
IBU = 26 SRM = 3 ABV = 5%

Rogue’s Honey Kölsch is a big time, award-winning honey beer (2016 & 2015 Honey Beer Competition – Gold & Best in Show, 2015 World Beer Championships – Gold, etc.) that represents a true labor of love. As the name suggests, Honey Kölsch benefits from the 100+ colonies of honey bees raised in Rogue Farms own apiary. In addition to the “Rogue Hopyard Honey” and “Rogue Wildflower Honey” used, the recipe also draws upon other ingredients grown on Rogue premises.

Ingredients
7 lbs. (3.2 kg) US 2-row pale malt
1 lb. (0.45 kg) white wheat malt
5 oz. (140 g) dextrine malt
4 oz. (113 g) acidulated malt
1 lb. (0.45 kg) raw wildflower honey (0 min.)
4.1 AAU German Hallertauer Hersbrucker pellet hops (60 min.) (1 oz./28 g at 4.1% alpha acids)
9.1 AAU German Hallertauer Hersbrucker pellet hops (10 min.) (1.5 oz./43 g at 4.1% alpha acids)
½ tsp. yeast nutrient (15 min.)
Whirfloc (15 min.)
Wyeast 2575 (Kolsch II) or White Labs WLP003 (German Ale II) yeast
¾ cup (150 g) corn sugar (if priming)

Step by Step
Mill the grains and mix with 3.5 gallons (13.25 L) of 163 °F (73 °C) strike water to reach an infusion mash temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gallons (15 L) of 170 °F (72 °C) water until 7 gallons (26.5 L) of 1.035 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and add the final hop addition and honey. Whirlpool the kettle by gently stirring with a mash paddle for 2 minutes and then let rest for an addition 13 minutes to achieve a 15-minute flameout steep. Chill the wort to 60 °F (16 °C), aerate, and pitch yeast. Ferment at 60 °F (16 °C) for the first 48 hours and then free rise up to 64 °F (18 °C) and hold at that temperature until you reach terminal gravity. Crash cool at 33 °F (1 °C) for the better part of a week and then package. Carbonate to between 2.4 and 2.6 volumes of Co2 then enjoy!

Extract option:
Substitute the grains in the all-grain recipe with 5 lbs. (3.2 kg) Briess golden light liquid malt extract, 1 lb. (0.45 kg) Muntons wheat dried malt extract, and 1 tsp. (5 mL) 88% lactic acid.
Bring 6.5 gallons (24.6 L) of water up to a boil, adding the lactic acid and malt extract during the heating process. The target pre-boil gravity is 1.035. Boil 60 minutes. Follow the remaining portion of the all-grain recipe.

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  • Last Updated: 2023-09-29 13:16 UTC