Mark's Kolsch III - Beer Recipe - Brewer's Friend

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Mark's Kolsch III

164 calories 16 g 20 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Ford
Calories: 164 calories (Per 20oz)
Carbs: 16 g (Per 20oz)
Created: Sunday January 29th 2023
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1.050
1.011
5.1%
26.2
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 86.5%
1.25 lb The Swaen - Swaen Vienna1.25 lb Swaen Vienna 36.8 4.5 13.5%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 4.2 Boil 60 min 18.53 66.7%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 4.5 Boil 30 min 7.63 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.7 oz       Temp: 60 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 164 °F 149 °F 60 min
1 gal Temperature 195 °F 170 °F 10 min
3 gal Fly Sparge 170 °F 170 °F 20 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 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Did not add lactic acid to mash. Mash ph ended up being 4.9. Added 0.75tsp of baking soda to bring mash ph to 5.2

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  • Last Updated: 2023-01-29 18:58 UTC