ANGELIC KOLSCH - Beer Recipe - Brewer's Friend

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ANGELIC KOLSCH

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday February 11th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 96.2%
0.40 lb German - CaraMunich I0.4 lb CaraMunich I 34 39 3.8%
10.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Huell Melon0.6 oz Huell Melon Hops Pellet 7.2 Boil 90 min 15.3 32.4%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 10 min 8.64 54.1%
0.25 oz Huller Bitterer0.25 oz Huller Bitterer Hops Pellet 5.75 Aroma 0 min 13.5%
1.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 ml/gal Whirlfloc Water Agt Boil 10 min.
1.25 tsp BSG - Fermax Yeast Nutrient Other Primary 1 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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
3.6 gal PROTEIN REST Strike 134 °F 122 °F 30 min
5.7 qt STARCH COVERSION Temperature 212 °F 150 °F 60 min
Starting Mash Thickness: 0.9 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.9 qt/lb 2.34 9.4  
Mash volume with grains 3.17 12.7  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 7.78 g | 31.1 qt) 7.21 28.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.57 g | 34.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

ADD CRUSHED GRAINS TO 3.6 GALLONS OF 128 DEGREE WATER AND PH STABILIZER FOR A 30 MINUTE PROTEIN REST.
ADD 5.7 QUARTS OF BOILING WATER FOR A 60 MINUTE STARCH CONVERSION REST.
ADD HEAT FOR 168 DEGREE MASHOUT.
SPARGE TO COLLECT 8 GALLONS OF WORT.
BRING TO A BOIL FOLLOWING HOP AND INGREDIENT SCHEDULE FOR 90 MINUTES.
COOL TO 66 DEGREES AND PITCH YEAST.
ADD YEAST NUTRIENT AFTER 12 HOURS.
FERMENT AT 68 DEGREES FOR 1 WEEK THEN TRANSFER TO SECONDARY AND COLD CONDITION FOR 3 WEEKS.
KEG OR BOTTLE.

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  • Last Updated: 2024-02-12 01:02 UTC