Opportunity Be Knockin' // Kolsch - Beer Recipe - Brewer's Friend

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Opportunity Be Knockin' // Kolsch

152 calories 16.1 g 12 L
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.24 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12L)
Carbs: 16.1 g (Per 12L)
Created: Thursday October 26th 2023
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Kolsh 25 litros

by JuniorTrettel

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 22

1.046
1.012
4.6%
20.7
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg Weyermann - Bohemian Pilsner Malt3.8 kg Bohemian Pilsner Malt 36.8 4.99 84.4%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 38.87 3.84 11.1%
0.20 kg Crisp Malting - Vienna Malt0.2 kg Vienna Malt 36.8 7.31 4.4%
4.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.29 71.4%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.43 28.6%
49 g / £ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 16.2
Mash volume with grains 19.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 16.1 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Recipe for 5 gallons, your efficiency may vary:

"Golden Days"

5.1% ABV 25 IBU

8.5 lb Weyermann Pilsner Malt (87.4%)
1 lb Weyermann Wheat Malt (10.3%)
3 oz (84g) Weyermann Acidulated Malt (1.9%)

2 step mash:
145 F (63 C) for 45 min
162 F (72 C) for 30 min

Water (ppm): Ca: 27, Mg: 3, Na: 13, SO4: 12, Cl: 67, HCO3: 0
Add 1g Epsom, 1g NaCl, and 3g CaCl to 8 gal (28 L) of distilled water

60 minute boil
60 min - Add 1.75 oz (49g) Hallertauer Mittelfrueh (3.7% AA)
15 min - Add 0.5 oz (14g) Hallertauer Mittelfrueh

OG: 1.045

2L starter of Wyeast 2565 Kölsch

Ferment at 60 F (15 C) for 10-14 days, then package and lager at 33 F (1 C) for two more weeks. Alternatively use gelatin or other fining agents to clarify the beer.

FG: 1.006

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  • Last Updated: 2023-11-10 10:33 UTC