Cucumber Kolsch - Beer Recipe - Brewer's Friend

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Cucumber Kolsch

166 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday May 10th 2022
1.051
1.008
5.6%
27.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 95.2%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 27.54 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Gelatin Fining Secondary 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
7 gal 90 min Mash Temperature 155 °F 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.64 g | 34.6 qt) 7.56 30.3  
Mash volume with grains (equipment estimates 9.48 g | 37.9 qt) 8.4 33.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

Beginning water volume: 7 gallons

Malts
Pilsner (2 row) Ger (2.0 SRM) (95.2%)
Vienna Malt (3.5 SRM) (4.8%)

mashed at 149F for 90 minutes then bring to a boil

2 oz (56.7 grams) Hallertau @60mins

Hop Note: German noble hops are the hops or choice with a good Kölsch - Spalt, Saaz, Tettnang, or Hallertau.

1 Whirfloc Tab at 15mins

K97 Yeast fermented at 60F (15.5C) during primary first 2 weeks. slowly Raise to 65 at week 2. Wait 24 hours at 65 F.
Slowly drop to 35F over 2 weeks.

Cucumber directions
(consider letting it ferment 2 weeks and then add cucumber for second 2 weeks and then rack to a keg which is what I plan to do so it doesn't mold and less chance of yeast doing weird things to the flavor)
6 cucumbers
Peel off skin
Soak in starsan
Cut into cubes and freeze
Juice or use blender to blend up

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  • Last Updated: 2022-06-08 05:07 UTC