SBS Ein Kleines Bier Kolsch (kit) - Beer Recipe - Brewer's Friend

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SBS Ein Kleines Bier Kolsch (kit)

157 calories 14.9 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday June 16th 2022
1.048
1.010
5.0%
24.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - DME Golden Light2 lb DME Golden Light 44.6 4 30.2%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 43 2 30.2%
4 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Weyermann - Floor-Malted Bohemian Pilsner1 lb Floor-Malted Bohemian Pilsner 36.3 1.9 15.1%
1 lb American - Vienna1 lb Vienna 35 4 15.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 7.5%
2 oz Weyermann - Carahell2 oz Carahell 34 10 1.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 16.64 50%
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 8.26 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 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) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
McMinnville OR
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Steeping -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.02 24.1  
Grain absorption losses (steep / mash) -0.33 -1.3  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.43 g | 17.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 6.02 24.1
Equipment Profile Used: System Default
 
Notes

Ferment at 68°. Prime and package at same for additional week Then lager for 4 weeks at 45° to produce a clean crisp brew.

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  • Last Updated: 2024-07-04 17:39 UTC