Honey Kolsch - Beer Recipe - Brewer's Friend

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Honey Kolsch

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday June 26th 2023
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1.050
1.012
5.0%
27.4
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 75.2%
1 lb Montana Craft Malt - White Wheat Malt1 lb White Wheat Malt 37.7 2.7 10.7%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 3.4%
1 lb US - Honey - Sweet Clover1 lb Honey - Sweet Clover - (late boil kettle addition) 35 0 10.7%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 17.72 40%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 9.64 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch II 2575
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 70 °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: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 162 °F 152 °F 60 min
4.5 gal Batch Sparge 152 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.12 12.5  
Mash volume with grains 3.78 15.1  
Grain absorption losses -1.04 -4.2  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Yeast options:

  • Wyeast 2575 (Kolsch II)
  • White Labs WLP003 (German Ale II)

    Notes from BYO article:
  • Whirlpool the kettle by gently stirring with a mash paddle for 2 minutes and then let rest for an addition 13 minutes to achieve a 15-minute flameout steep.
  • Ferment at 60 °F (16 °C) for the first 48 hours and then free rise up to 64 °F (18 °C) and hold at that temperature until you reach terminal gravity. Crash cool at 33 °F (1 °C) for the better part of a week and then package.
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  • Last Updated: 2024-11-15 20:17 UTC