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Kolsch

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday March 12th 2022
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1.048
1.011
4.9%
20.4
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pilsner12 lb Pilsner 36 1.5 96%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I 38 6 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g Hallertau Mittelfruh54 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 20.4 100%
54 g / $ 0.00
Priming
Method: co2       CO2 Level: 2.25 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 167 °F 151 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 3.44 13.8  
Mash volume with grains 4.44 17.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 6.95 g | 27.8 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.57 g | 34.3 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 6.25 g | 25 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6.25 25  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

If able, Repitch Yeast!

MASH

Water Volume: 3.6 gallons for ~1.1lb/qt ratio.

Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 1.5mL

pH: __

STRIKE WATER: 164F.
Add Grains @ 162F.
Allow Temperature to fall to 151F prior to closing lid.
Total Mash Time: 60 minutes

FINAL MASH TEMP: __F
FINAL MASH pH:

Begin Vorlauf!

SPARGE

Heat 7-8gal 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 Hallertau Hops @ 60 min.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Chill wort rapidly to ~70F after completion of Boil.
Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
Gravity feed 5.25gal (20L Mark) of wort from Mash Cooler into Catalyst Fermenter
Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 60F).
Prior to pitching yeast, dump 1 Mason Jar of "trub."

ORIGINAL GRAVITY: ____ (goal: 1.048)

FERMENTATION

Goal Starting Temp: 60F
Oxygenate for 60s prior to Pitching.
Pitch yeast @ 60F.
Hold temperature @ 60F for duration of Fermentation

carbonate to approximately 2-2.5 volumes

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  • Last Updated: 2024-04-06 18:18 UTC