Nikolai Kolsch - Beer Recipe - Brewer's Friend

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Nikolai Kolsch

165 calories 16.7 g 12 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12ml)
Carbs: 16.7 g (Per 12ml)
Created: Tuesday December 13th 2022
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Boh Pilsner

by Willbreier

OG: 1.045 FG: 1.009 ABV: 4.6% IBU: 22

1.050
1.012
4.9%
22.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Bohemian Pilsner5 kg Bohemian Pilsner 38 1.9 90.9%
0.30 kg Munich - Light 10L0.3 kg Munich - Light 10L 33 10 5.5%
0.20 kg German - Wheat Malt0.2 kg Wheat Malt 37 2 3.6%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Artisan - Hallertau Mittelfruh44 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 18.9 63.8%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.65 36.2%
69 g / $ 0.00
 
Yeast
Imperial Yeast - White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 152.6 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
41887
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
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 20.2 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Fermentation:
preferably as low as possible, thrives best at 15-17 and then warmer after main fermentation.

Stored cold for 30 days.
Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

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  • Last Updated: 2022-12-13 19:36 UTC