Kolsch 23 - Beer Recipe - Brewer's Friend

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Kolsch 23

9328 calories 956.8 g 20 qt
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 65 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 81%
Calories: 9328 calories (Per 20qt)
Carbs: 956.8 g (Per 20qt)
Created: Sunday March 26th 2023
1.053
1.013
5.2%
20.4
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Weyermann - Cologne Malt21 lb Cologne Malt 37 3.5 87.5%
2 lb Weyermann - Carafoam2 lb Carafoam 34.5 2.2 8.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.2%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger (2.7AA)2 oz Tettnanger (2.7AA) Hops Leaf/Whole 2.7 First Wort 0 min 8.31 33.3%
2 oz Hallertau (3.0AA)2 oz Hallertau (3.0AA) Hops Pellet 3 Boil 60 min 9.06 33.3%
2 oz Hallertau Tradition (4.4AA)2 oz Hallertau Tradition (4.4AA) Hops Leaf/Whole 4.4 Whirlpool 15 min 3 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.06 lb Rice hulls Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Calcium Chloride and Lactic Acid.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.85 gal (51.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.85 gal (3.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.6 g | 34.4 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.85 g | 51.4 qt) 14 56  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11 44  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Infuse to 152F, hold 30 min, infuse boiling water to 158F, hold 30 min, infuse 185F and recirculate, collect. At flameout begin pump driven chilled (counterflow & immersion) whirlpool for 15 min. When reaches 72F collect to fermenters (66F). Ferment at 66F for 3 days, rack to 2ndary, continue fermenting till SG stalls. Cold crash and lager.

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  • Last Updated: 2024-01-18 17:34 UTC