Target Kolsch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Target Kolsch

150 calories 14.7 g 330 ml
brewer logo
Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 90 min
Batch Size: 56 liters (ending kettle volume)
Pre Boil Size: 65.19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday November 1st 2022
1.049
1.011
5.0%
22.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Canada Malting - SUPERIOR PILSEN MALT9 kg SUPERIOR PILSEN MALT 37.2 1.5 81.4%
1.50 kg Bestmalz - BEST Vienna1.5 kg BEST Vienna 37 3.8 13.6%
0.55 kg Briess - Carapils Malt0.55 kg Carapils Malt 34.5 1.5 5%
11.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
135 g Tettnanger135 g Tettnanger Hops Pellet 3.2 Boil at 100 °C 90 min 22.52 100%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Epsom Salt Water Agt Boil 90 min.
3 g Calcium Chloride (anhydrous) Water Agt Boil 90 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
101.70 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 340 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Cologne Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 15 52 109 86 152
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion 68 °C 76.2 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.23 L. Suggest reducing initial water volume to 45.4 L and adding 19.83 L sparge/top-off.  
Water added to kettle 76.2
Grain absorption losses (steep / mash) -11.1
Pre boil volume (equipment estimates 65.2 L) 65.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 56 L) 56
Estimated amount in fermentor 56
Total: 76.2  
Equipment Profile Used: System Default
 
Notes

Note made to be done on the pilot systems at a teaching brewery and is meant for one pilot system and kettle, can be multiplied. Only hops, malt & yeast from the teaching brewery were used for this recipe

General - For mash 1.5 qrt water / lb grist ratio
SRM - Slightly off colour. from target everything else on par to BJCP.
Mash 75 mins @ 65C
Mash out once converted starches & @76C.
Noble Hops only available at teaching brewery Tettnanger 3.2% A. acid. 135 grams.
Boil 90 mins Hops in @ start.
15 mins 2 whirfloc tablets (Irish Moss)
Whirlpool and let sit 15 mins before transfering.
Transfer to fermenter at 17-18C
Pitch Lalbrew Koln (dry yeast) 180g/hL pitching rate (higher)
Start ferment @17C-18C
Start to Lager after about day 4-5

Kolsch style can be found under 5B of the BJCP.

Important water and pH notes:
Water profile of Niagara Falls, ON. Fall 2022.
Water profile of Cologne, Germany. Updated 2022.

After recipe was completed notes for future:
Maybe steep the Vienna Malts
Add picture of beer once done
Note - Any Laboratory issues with recipe*
O.G in ferm was actually 1.050.

Last Updated and Sharing
 
285
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-04 05:10 UTC