Klose to Kölsch - Beer Recipe - Brewer's Friend

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Klose to Kölsch

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday February 2nd 2024
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 94.7%
0.50 lb Munich0.5 lb Munich 37 6 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 5 Boil 60 min 19.53 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
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
5.56 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

When I cannot get the Kolsch yeast, I often utilize a primary fermentation using the US-05 Ale yeast and then a two-week lagering period. While this fermentation schedule is not typical of Kölsch-style brewers, it is also not unheard of, as many of them utilize this schedule. Please note the use of US-05 is not a traditional yeast strain, but is a decent substitute. If you want a more authentic yeast, go for Wyeast 2565 or White Labs’ WLP 029.

I typically go ahead and keg the beer after primary, and then store in my serving fridge for a few weeks until it is ready to be served.

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  • Last Updated: 2024-02-02 14:34 UTC