KOLSCH - FOLLY - Beer Recipe - Brewer's Friend

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KOLSCH - FOLLY

237 calories 23.8 g 0.5 L
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 160 liters
Post Boil Size: 150 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 97%
Calories: 237 calories (Per 0.5L)
Carbs: 23.8 g (Per 0.5L)
Created: Tuesday April 18th 2023
1.051
1.012
5.1%
21.6
2.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Gambrinus - Pilsner Malt25 kg Pilsner Malt 37.3 1.5 82%
5 kg Bairds - Dextrin Malt5 kg Dextrin Malt 32.2 1.75 16.4%
0.50 kg Bestmalz - BEST Acidulated0.5 kg BEST Acidulated 35.9 2.81 1.6%
30.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
180 kg Charles Faram - Spalter Select180 kg Spalter Select Hops Pellet 4 Dry Hop 60 days 99.9%
260 g Hallertau Blanc260 g Hallertau Blanc Hops Pellet 10 Boil 15 min 21.64 0.1%
180.26 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Yeast Nutrient Other Boil 10 min.
4 each Whirlfloc tablet Water Agt Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 1420 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Infusion -- 64 °C 60 min
Infusion 64 °C 77 °C 10 min
120 L Sparge -- 85 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 157 L. Suggest reducing initial water volume to 45.4 L and adding 111.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.88 L. Suggest reducing strike water volume to 25.27 L and adding 20.48 L sparge/top-off. 45.8
Strike water volume at mash thickness of 1.5 L/kg 45.8
Mash volume with grains 65.9
Grain absorption losses -30.5
Remaining sparge water volume (equipment estimates 142.7 L) 145.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 157 L) 160
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 150
Going into fermentor 150
Total: 191.4  
Equipment Profile Used: System Default
 
Notes

Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days.
Raise the temperature to at 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days

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  • Last Updated: 2023-04-26 15:34 UTC