pFriem Kölsch-Style Ale - Beer Recipe - Brewer's Friend

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pFriem Kölsch-Style Ale

141 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josh Pfrem
Hop Utilization: 99%
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Tuesday August 22nd 2023
1.043
1.009
4.5%
14.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 lb Weyermann - Pilsner7.8 lb Pilsner 36 1.5 95%
6.50 oz Briess - Wheat Malt, White6.5 oz Wheat Malt, White 39.1 2.5 5%
8.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.85 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.15 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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 144 °F 142 °F 30 min
Infusion 154 °F 154 °F 20 min
Infusion -- 158 °F 10 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 3.08 12.3  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 1.2 4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 3 12  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.28 17.1
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and conduct a step mash: Mash in at 142°F (61°C) and rest 30 minutes; slowly ramp to 154°F (68°C) over 60 minutes, then rest 20 minutes; then raise to 168°F (76°C) and mash out. Lauter and sparge as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 70 minutes, adding hops according to the schedule. Chill the wort to 58°F (14°C), aerate well, and pitch plenty of healthy yeast. Ferment at 60°F (16°C). When fermentation is complete, chill to 29°F (-2°C) and lager for 2–3 weeks. Then package and carbonate to about 2.7 volumes.

BREWER’S NOTES
Water: For Kölsch you want a soft water profile. We add a small amount of calcium chloride twice—at mash in and when the kettle’s full. For this recipe, the equivalent would be 1 g for each addition.

Clarification: At pFriem, we centrifuge and filter Kölsch-Style Ale. You could consider adding Irish moss or Whirlfloc to the boil, or whatever methods you prefer for getting brilliantly clear beer at home.

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  • Last Updated: 2023-08-22 18:19 UTC