Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday May 17th 2023
1.043
1.011
4.2%
24.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30.40 lb Bestmalz - BEST Pilsen30.4 lb BEST Pilsen 37 1.9 92%
1,192 g German - Carapils1192 g Carapils 35 1.3 8%
33.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 8.62 11.1%
8 oz Hallertau Mittelfruh8 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 15.65 88.9%
9 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.84 gal (87.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.84 gal (39.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.03 gal (60.11 qt). Suggest reducing strike water volume to 9.36 gal (37.43 qt) and adding 3.03 gal (12.11 qt) sparge/top-off. 12.39 49.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.39 49.5  
Mash volume with grains 15.03 60.1  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 13.83 g | 55.3 qt) 13.99 56  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.84 g | 87.4 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 26.38 105.5
Equipment Profile Used: System Default
 
Notes

Single-step infusion mash at 147°F (64°C). To avoid oversparging, use a thinner mash (around 3.75 gallons/14 liters of water) and adjust the sparge water accordingly.

Boil for 60 minutes, following the hops schedule.

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 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, then keg or bottle.

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  • Last Updated: 2023-05-18 02:15 UTC