Spring Time Kolsch - Beer Recipe - Brewer's Friend

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Spring Time Kolsch

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.38 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Arthur Forwood
Hop Utilization: 99.3354%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday January 10th 2023
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1.050
1.012
5.1%
27.3
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pale Ale8 lb Pale Ale $ 0.00 / lb
$ 0.00 		39 2.3 88.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) $ 0.00 / lb
$ 0.00 		33 1.8 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 7.8 Boil 30 min 27.33 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 37 25 35 70 88
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.15 gal Strike 154 °F 142 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.3 g | 25.2 qt) 6.38 25.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.76 31
Equipment Profile Used: System Default
 
Notes

60 for 1 week, then raise to 65 for diacetyl rest. Once done then slowly drop to 35* and hold for a month.

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  • Public: Yup, Shared
  • Last Updated: 2023-01-14 13:49 UTC