WLP029 - Kölsch (Traditional Style) - Beer Recipe - Brewer's Friend

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WLP029 - Kölsch (Traditional Style)

168 calories 16.9 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: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Neal
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday May 4th 2022
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49.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Weyermann - Pale Wheat2 lb Pale Wheat $ 3.09 / lb
$ 6.18 		36 2 16.3%
9 lb Weyermann - Pilsner9 lb Pilsner $ 2.79 / lb
$ 25.11 		36 1.5 73.5%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated $ 3.00 / lb
$ 0.75 		27 3.4 2%
1 lb Rice Hulls1 lb Rice Hulls $ 2.00 / lb
$ 2.00 		0 0 8.2%
12.25 lbs / $ 34.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops $ 3.00 / oz
$ 4.50 		Pellet 4.5 Boil 60 min 24.52 75%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops $ 3.00 / oz
$ 1.50 		Pellet 4.5 Boil 15 min 4.06 25%
2 oz / $ 6.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (anhydrous) $ 0.10 / g
$ 0.05 		Water Agt Mash 0 min.
0.80 g Epsom Salt $ 0.10 / g
$ 0.08 		Water Agt Mash 0 min.
1.40 g Gypsum $ 0.10 / g
$ 0.14 		Water Agt Mash 0 min.
0.40 g Sea salt $ 0.10 / g
$ 0.04 		Water Agt Mash 0 min.
1 each Whirlfloc $ 0.50 / each
$ 0.50 		Fining Boil 5 min.
$ 0.81
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Martin's - Purified RO Water
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
6.5 gal dough-in Strike 100 °F 100 °F --
6.5 gal acid rest Steeping 110 °F 110 °F 10 min
6.5 gal beta Steeping 144 °F 144 °F 20 min
6.5 gal beta+alpha Steeping 152 °F 152 °F 30 min
6.5 gal alpha Sparge 159 °F 159 °F 20 min
7.5 gal mash-out Sparge 168 °F 168 °F --
Starting Mash Thickness: 3.04 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.28 g). Reduce mash thickness to 3.02 qt/lb or increase pre-boil volume to 7.53 g.    
Strike water volume at mash thickness of 3.04 qt/lb 9.31 37.2  
Mash volume with grains 10.29 41.2  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

24 hour before 1L starter (canned wort + WLP029)

forgot to add whirlfloc (whoops)

pitched at about 65F and cooled to 58 with chiller.

after 3 full days raised temp to 62F

after 1 more full day (4 days total) raised temp to 65F

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  • Last Updated: 2022-07-07 02:11 UTC