Spassmacher Kölsch - Beer Recipe - Brewer's Friend

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Spassmacher Kölsch

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jester Goldman
Hop Utilization: 99%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday August 22nd 2023
1.046
1.011
4.7%
14.0
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 88.9%
1 lb German - Carapils1 lb Carapils 35 1.3 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Spalt0.75 oz Spalt Hops Pellet 4.5 Boil 60 min 8.45 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 5.59 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 147 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
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: 2023-08-22 18:02 UTC