NorMalt Kölsch #2 - Beer Recipe - Brewer's Friend

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NorMalt Kölsch #2

216 calories 19.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 216 calories (Per 500ml)
Carbs: 19.7 g (Per 500ml)
Created: Sunday March 5th 2023
1.047
1.009
4.9%
26.9
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Extra Pale Premium Pilsner Malt5 kg Extra Pale Premium Pilsner Malt 38 1.5 50%
4.50 kg Crisp Malting - Clear Choice Malt4.5 kg Clear Choice Malt 37 2.5 45%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat 36 2 5%
10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 4.8 First Wort 60 min 11.89 19%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.8 First Wort 60 min 2.35 4.8%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 10 min 3.92 19%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.8 Boil 10 min 0.78 4.8%
100 g Saaz100 g Saaz Hops Pellet 3.6 Whirlpool at 75 °C 10 min 7.2 47.6%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.8 Whirlpool at 75 °C 10 min 0.76 4.8%
210 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.44 mg/l Epsom Salt Water Agt Mash 1 hr.
5.56 mg/l Salt Water Agt Mash 1 hr.
6.67 mg/l Magnesium Chloride Water Agt Mash 1 hr.
14.44 mg/l Slaked Lime Water Agt Mash 1 hr.
0.01 ml/l Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 730 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.87 bar       Temp: 6 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Bicarbonate eliminated.
Mash water: Slowly add phosphoric acid until pH is 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 71 °C 63 °C 60 min
Temperature 63 °C 72 °C 15 min
Vorlauf 72 °C 78 °C 15 min
42.2 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains (equipment estimates 36.1 L) 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 37.1 L) 41.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 61
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 0.6
Going into fermentor 50
Total: 71.9  
Equipment Profile Used: System Default
 
Notes

Yeast Starter
3 e Lallemand Kölsch Style in 3,5 liter OG 1,040 on stir plate.
Cell count: 889 x 10^9

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  • Last Updated: 2023-03-13 20:39 UTC