Potsdamer Stangenbier - Beer Recipe - Brewer's Friend

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Potsdamer Stangenbier

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 75 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.99 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday January 10th 2023
1.054
1.012
5.5%
14.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 63.3%
2.63 lb Weyermann - Pale Wheat2.63 lb Pale Wheat 36 2 20.8%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 7.9%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 7.9%
12.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 2.9 Boil 60 min 14.78 58.3%
1.25 oz Tettnanger1.25 oz Tettnanger Hops Leaf/Whole 2.9 Boil 0 min 41.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1.20 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.74 18.9  
Mash volume with grains 5.75 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume 6.08 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.99 36  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.82 43.3
Equipment Profile Used: System Default
 
Notes

January 10, 2023 - Mash-in at 126 °F (52 °C); rest 15 minutes; raise temperature to 144 °F (62 °C); rest 25 minutes; raise temperature
to 162 °F (72 °C); rest 20 minutes. Lauter.

Boil 75 minutes, adding hops per schedule. Cool to 75 °F (24 °C). After the beer reaches terminal gravity in five or six days, reduce temperature by 4 °F (2 °C) per day to refrig. temp. Bottle about four weeks after brew day.

Bottled on 1/31 @1.012

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  • Last Updated: 2023-02-01 16:00 UTC