Kölsch 1 - Beer Recipe - Brewer's Friend

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Kölsch 1

187 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday May 19th 2022
1.057
1.011
6.1%
22.7
3.6
n/a
26.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Proximity - Pilsen Malt8 lb Pilsen Malt $ 2.09 / lb
$ 16.72 		37.5 1.8 87.1%
1 lb Proximity - Wheat Malt1 lb Wheat Malt $ 2.09 / lb
$ 2.09 		39.1 3 10.9%
3 oz Weyermann - Acidulated3 oz Acidulated $ 2.09 / lb
$ 0.39 		27 3.4 2%
9.19 lbs / $ 19.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops $ 3.49 / oz
$ 5.24 		Pellet 3.75 Boil 60 min 22.68 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 3.49 / oz
$ 1.75 		Leaf/Whole 3.75 Boil 0 min 25%
2 oz / $ 6.98
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Irish Moss $ 1.79 / oz
$ 0.09 		Fining Boil 15 min.
1.50 g Gelatin $ 1.99 / oz
$ 0.11 		Fining Secondary 0 min.
$ 0.20
 
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) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30.78 psi       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 3 13 12 67 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 158 °F 144 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.97 g | 31.9 qt) 7.98 31.9  
Mash volume with grains 8.71 34.9  
Grain absorption losses -1.15 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Water chemistry is achieved with addition of 1g Epsom Salt, 1g Table Salt, non-iodized, and, 3g Calcium Chloride to 8 gal of distilled water in the strike.

Two step mash, first portion target temperature is 144F, held for 45 mins, then raise to 163F for a further 30 mins.

Add to fermenter through strainer, adjust gravity to target by adding distilled water, after addition of 2L yeast starter.

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  • Last Updated: 2022-05-28 04:17 UTC