Session Kolsch (500L) - Beer Recipe - Brewer's Friend

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Session Kolsch (500L)

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 511.52 liters
Post Boil Size: 500 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Mark Chen
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Monday November 7th 2022
1.042
1.008
4.5%
5.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
80 kg German - Pilsner80 kg Pilsner 38 1.6 93%
6 kg Munich - Light 10L6 kg Munich - Light 10L 33 10 7%
86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Loral300 g Loral Hops Pellet 11.75 Boil 5 min 3.86 50%
300 g Saaz300 g Saaz Hops Pellet 3.5 Boil 5 min 1.15 50%
600 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
500 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1833 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 511.55 L. Suggest reducing initial water volume to 45.4 L and adding 466.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 325.94 L 269.2
Strike water volume at mash thickness of 3.1 L/kg 269.2
Mash volume with grains 325.9
Grain absorption losses -86
Remaining sparge water volume (equipment estimates 329.3 L) 329.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 511.6 L) 511.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -3
Post boil Volume 500
Going into fermentor 500
Total: 598.4  
Equipment Profile Used: System Default
 
Notes

HLT 73°C
Mash 66°C, 45 mins, lactic acid 30ml, gypsum 30g
sparge 77°C

90 min boil
15 min - 1000g orange peel/lemon peel
10 min - irish moss/nutrients
5 min - 300g saaz, 300g loral
WP - 100g osmanthus, 200g camomile, 300g roselle (original 750g)

Ferment 16°C or 18°C (3 - 4 days)
Diactyl rest 21.5°C
Monitor off flavours
Crash & carbonate earlier, Betafine 450g (10 days from start)

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  • Last Updated: 2023-01-11 03:03 UTC