Gap Year Kolsch - Beer Recipe - Brewer's Friend

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Gap Year Kolsch

172 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday March 13th 2022
1.052
1.013
5.1%
24.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Golden Light6 lb LME Golden Light 37.6 4 85.7%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 69 min 15.61 50%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 20 min 9.18 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.6 oz       Temp: 64 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.5 g | 14 qt) 2.51 10  
Volume increase from sugar/extract (early additions) 0.49 2  
Pre boil volume (equipment estimates 3.99 g | 16 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
Total: 5.01 20
Equipment Profile Used: System Default
"Gap Year Kolsch" Kölsch beer recipe by awendt13. Extract, ABV 5.13%, IBU 24.79, SRM 4.62, Fermentables: (LME Golden Light, Honey) Hops: (Vanguard)
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  • Public: Yup, Shared
  • Last Updated: 2022-03-13 19:08 UTC