2023_07_17 Kolsch - Beer Recipe - Brewer's Friend

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2023_07_17 Kolsch

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 75 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Mark and Paul
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday July 17th 2023
1.046
1.009
4.9%
25.7
2.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb German - Pilsner32 lb Pilsner 38 1.6 100%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 8.83 28%
0.15 oz Magnum0.15 oz Magnum Hops Pellet 16.6 Boil 60 min 2.44 2.1%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.2 Boil 60 min 6.28 28%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4.7 Boil 20 min 2.79 14%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 20 min 5.35 28%
7.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.75 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Infusion 160 °F 150 °F 60 min
11.5 gal -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.64 gal (94.57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.64 gal (46.57 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.8 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 1.2 gal (4.8 qt) sparge/top-off. 10.64 42.6  
Strike water volume at mash thickness of 1.33 qt/lb 10.64 42.6  
Mash volume with grains 13.2 52.8  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 17.25 g | 69 qt) 19.61 78.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.64 g | 94.6 qt) 26 104  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.27 -1.1  
Post boil Volume 21.5 86  
Going into fermentor 21.5 86  
Total: 30.25 121
Equipment Profile Used: System Default
 
Notes

Made 2 4L/1# starters

9.5ml of acid - had to take out 1.5g. of acidified water because we overshot the strike temp. so not all of the 11.5g was acidified in the end. Still brought us down to 5.1 - not sure why so low.

Brought the IBUs down from 28 to 25.5 this batch - discuss...

Starting G - 1.082
Ending G - 1.008
Pre-boil - 1.040
OG - 1.046

Got it into the fermenter at about 75 - took it to 55 with glycol chiller over 6 hours. Pitched all starters and will let it come back up to 60. Activity apparent in about 10 hours. Holding firm at 60-61. Was down to mid-teens in 6 days so raised to 68 for 2 days then started the crash - beer at 1.011 or so.



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  • Last Updated: 2023-07-27 20:44 UTC