Mittelfruh Kolsch - Beer Recipe - Brewer's Friend

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Mittelfruh Kolsch

134 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday March 8th 2022
1.044
1.010
4.4%
25.3
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg Simpsons - Extra Pale Ale Malt2.9 kg Extra Pale Ale Malt 35.82 2.2 48.3%
2.90 kg Crisp Malting - Vienna Malt2.9 kg Vienna Malt 36.8 3.3 48.3%
200 g Simpsons - Wheat Malt200 g Wheat Malt 36.576 2.8 3.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 First Wort 90 min 24.95 21.9%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 1 min 0.38 39.1%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Hop Stand at 70 °C 0 min 39.1%
64 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) 104 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
24 L Mash in Infusion 70 °C 66 °C 60 min
12 L dunk sparge Batch Sparge -- 20 °C --
Quick Water Requirements
Water Liters
Total strike volume 36.9
Mash volume with grains 40.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22.7 L) 27
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 26.9
Total: 36.9  
Equipment Profile Used: System Default
 
Notes


Collected 24l water, boiled, cooled to 72C
Put bag in and added grain, stirred
Wrapped in blanket and cardboard box
60 min mash at 66C
(after draining this made 20l)

Prep 12l dunk sparge bucket
Pull bag and drain into kettle, set to boil
Dunk bag in sparge bucket, leave 10mins
Pull bag and drain, add to kettle for 30l
(after adding this gave 32 in kettle)

Added 14g Magnum as FWH at 80C on the way up
75min boil
15min 1/2 protofloc
FO - 25g 15 min addition
70C 25g hop stand addition
Cling film wrap and cool overnight

16l pitched with WHC Bier Bitte Kolsch
8l pitched with WHC

WATER CALCULATION
Strike 24
Grain loss (-6)
1st runs 18
Sparge 12
Pre boil 30
Evap loss (-3)
Post boil 27
Kettle loss (-1)
Ferm vol 19 / 7
Batch 18 / 6

INSPIRATION
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: 2023-11-21 19:56 UTC