Kolsch RG - Beer Recipe - Brewer's Friend

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Kolsch RG

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Clasic Styles
No Chill: 15 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday January 3rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.76 kg Belgian - Pilsner4.76 kg Pilsner 37 1.6 95.4%
0.23 kg German - Vienna0.227 kg Vienna 37 4 4.6%
4.99 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Hallertau Tradition (Germany)41 g Hallertau Tradition (Germany) Hops Pellet 5.2 Boil 60 min 26.8 100%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g CaCl2 Water Agt Mash 1 hr.
3 g CaSO4 Water Agt Mash 1 hr.
2 g Brewtan B Other Mash 1 hr.
6 ml Hydrochloric acid Water Agt Mash 1 hr.
1 each Whirlfloc tablet Water Agt Boil 20 min.
2 g Yeast Nutrient Water Agt Boil 20 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L 45c/122f to hit 65c/113f Strike 50 °C 45 °C 20 min
8 L 65c/149f Infusion 100 °C 65 °C 60 min
10 L 76c/169f Sparge 100 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.4 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Need to lager as long as possible to really clear this beer.
Let sit in keg in the fridge and cpbf after 4 weeks
aim for ph 5.5 at room temp watch the Hydrochloric addition do in steps

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  • Last Updated: 2023-01-03 07:53 UTC