Kölsch - Beer Recipe - Brewer's Friend

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Kölsch

195 calories 20.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jason Carlson
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Thursday July 27th 2023
1.059
1.015
5.7%
5.0
5.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Weyermann - Pilsner2.25 lb Pilsner 36 1.5 75%
0.45 lb Weyermann - Vienna Malt0.45 lb Vienna Malt 37 3.5 15%
0.15 lb Weyermann - Carapils0.15 lb Carapils 34.5 2.1 5%
0.15 lb Weyermann - Acidulated0.15 lb Acidulated 27 3.4 5%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Yakima Chief Hops - German Tettnang0.1 oz German Tettnang Hops Pellet 2.1 Boil 60 min 4.95 50%
0.10 oz Hallertau Blanc0.1 oz Hallertau Blanc Hops Pellet 11 Boil 0 min 50%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Maltodextrin Other Boil 30 min.
1 tsp BSG - Fermax Yeast Nutrient Other Boil 30 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.9 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Evanston, IL, USA Water Utility Report 2022
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
2.25 gal Steeping 160 °F 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.13 g | 12.5 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 3.37 g | 13.5 qt) 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.25 gal filtered water to 160°F
  2. Add bag of grain to water, cover, steep at 155°F for 1 hr.
  3. After 1 hr, squeeze liquid out of bag with tongs, remove grain, set aside.
  4. Bring wort to boil
  5. At first boil, add 0.1 oz Tettnanger hops
  6. At 30 min into boil, add 1 oz maltodextrin, 1 tsp yeast nutrient
  7. At flameout (60 min.), add 0.1 oz Hallertau blanc hops, let steep 15 min.
  8. Remove hops, cover, let cool overnight to room temp.
  9. The next morning, pour wort through filtered funnel into fermentor
  10. Pitch ~80% Kolsch yeast packet into fermentor, let sit 15 minutes, cover, shake to aerate.
  11. Set up blow-off tube. After max krausen (~72 hours) put airlock on fermentor
  12. After 2 weeks, record FG, rack to secondary fermentor.
  13. Keep at basement temp (64°F) for one week
  14. Dissolve 1 oz priming sugar in 1 C water
  15. Rack beer onto sugar solution, bottle, let condition 6 weeks.

    OG: 1.064
    FG: 1.014
    ABV: 6.56%

    Changes for next time...
    ADD MORE HOPS!!!
    After transfer to secondary, drop 5°F per day until 40°F, lager 1 month
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  • Last Updated: 2024-05-26 03:46 UTC