HHB Collab: Big Brew Day '22 Honey Kolsch - Beer Recipe - Brewer's Friend

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HHB Collab: Big Brew Day '22 Honey Kolsch

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Leichtbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Based on Mark Molinaro/Brew Your Own
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday May 6th 2022
1.054
1.012
5.5%
1.4
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 51.2%
7 lb German - Kölsch7 lb Kölsch 37 4.4 29.9%
28 oz Munich Dark 20L28 oz Munich Dark 20L 34 20 7.5%
11 oz German - CaraFoam11 oz CaraFoam 37 1.8 2.9%
2 lb Honey2 lb Honey - (late boil kettle addition) 35 2 8.5%
23.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pink Boots 2021 Blend1 oz Pink Boots 2021 Blend Hops Pellet 10.4 Boil 60 min 0.98 50%
0.50 oz Belma (9.4 AA)0.5 oz Belma (9.4 AA) Hops Pellet 9.4 Boil at 212 °F 20 min 0.27 25%
0.50 oz Pink Boots 2021 Blend0.5 oz Pink Boots 2021 Blend Hops Pellet 10.4 Boil 10 min 0.18 25%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 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
13 gal Single Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 11.83 gal (47.32 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.38 37.5  
Mash volume with grains 11.09 44.4  
Grain absorption losses -2.68 -10.7  
Remaining sparge water volume (equipment estimates 6.71 g | 26.8 qt) 6.55 26.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.16 g | 52.6 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.93 63.7
Equipment Profile Used: System Default
 
Notes

Create a 2-qt. (2-L) yeast starter in advance of brew day. This is a single infusion mash. Heat 3.16 gallons (12 L) strike water to 162 °F (72 °C) to stabilize the grain bed at 149 °F (65 °C) and hold for 90 minutes. Double-batch sparge with 6.62 gallons (25 L) of water to raise mash bed to 168 °F (76 °C). Toss in the first wort hop during the sparge.

Bring the wort to a boil and boil for 90 minutes, adding the hops as indicated in the ingredients list. After the 90 minute boil is complete, turn off heat and add honey at flame out. used blend of early and late season honey from 2021.
Quickly cool the wort to 60 °F (15.5 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 60 °F (15.5 °C). Once the primary fermentation is complete, transfer the beer to a secondary vessel. Drop the temperature to 50 °F (10 °C) and allow the beer to condition for one month. Bottle or keg as normal.

Turned out great. The photo was taken with about 2 weeks of bottle conditioning at 40F. At 8 weeks, it had cleaned up beautifully to be very clear. I can only imagine, the longer at those temps, the clearer it will become.

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  • Last Updated: 2024-06-07 19:46 UTC