Waterboy Kölsch - Beer Recipe - Brewer's Friend

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Waterboy Kölsch

165 calories 17.1 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: 6.5 gallons
Post Boil Size: 5 gallons
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Caponetta
Calories: 165 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Tuesday March 5th 2024
1.050
1.012
4.9%
19.7
3.2
5.7
31.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Gladfield - German Pilsner Malt5.75 lb German Pilsner Malt $ 2.70 / lb
$ 15.53 		36.3 2.03 83.9416%
0.75 lb Weyermann - Vienna Malt0.75 lb Vienna Malt $ 2.80 / lb
$ 2.10 		37 3.5 10.9489%
0.35 lb Crisp Malting - Pale Wheat Malt0.35 lb Pale Wheat Malt $ 2.60 / lb
$ 0.91 		38.7 2 5.10949%
6.85 lbs / $ 18.54
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 1.12 / oz
$ 1.12 		Pellet 3.75 Boil at 212 °F 60 min 15.8103 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 1.12 / oz
$ 0.56 		Pellet 3.75 Boil at 212 °F 15 min 3.92255 33.3%
1.50 oz / $ 1.68
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc $ 0.30 / each
$ 0.15 		Water Agt Boil 5 min.
$ 0.15
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
$ 10.99 / each
$ 10.99
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Aim for soft water, similar to Cologne (Köln), Germany. Consider using a water profile with low mineral content to enhance the soft, clean character of the Kölsch.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 6.24 g | 24.9 qt) 6.18 24.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.18 24.7
Equipment Profile Used: System Default
 
Notes

This recipe was designed to be a traditional Kôlsch that lends itself to the addition of fruit, or enjoyed as-is. If using packaged yeast, remember to activate your yeast 3 hours prior to pitching. Cheers!

Batch Size: 5 gallons (19 liters)

•	OG (Original Gravity): 1.045 - 1.050<br />
•	FG (Final Gravity): 1.008 - 1.012<br />
•	ABV (Alcohol by Volume): 4.5% - 5%<br />
•	IBUs (Bitterness): 19 - 24<br />
•	SRM (Color): 3 - 5 (Pale Straw to Light Gold)<br />


Brewing:

1.	Mash: Heat 3.5 gallons (about 13.2 liters) of water to 152°F (67°C). Mash the grains at this <br />

temperature for 60 minutes. This moderate temperature will help produce a fermentable wort that retains a light malt character.

2.	Sparge: Sparge with 4.5 gallons (about 17 liters) of water at 170°F (77°C). Collect about 6.5 gallons (24.6 liters) of wort to account for boil-off.<br />
3.	Boil: Bring the wort to a boil and add hops and whirlfloc according to the schedule. Boil for 60 minutes.<br />
4.	Chill: After the boil, quickly chill the wort to about 65°F (18°C), which is within the ideal fermentation range for Kölsch yeast.<br />
5.	Ferment: Transfer the wort to a sanitized fermenter. Pitch the Kölsch yeast once the wort is at the fermentation temperature. Ferment at 65°F (18°C) for about 7-10 days, or until fermentation activity appears to have stopped.<br />
6.	Cold Crash: If possible, cold crash to clarify the beer before adding fruit.<br />


Fruit Addition (Optional):

•	Choose a fruit that complements the Kölsch’s clean profile. Raspberry, cucumber, peach, or apricot work well.<br />
•	Preparation: For fresh fruit, use about 1 lbs per gallon (0.45 kg per 4 liters). Freeze and thaw the fruit to break down cell walls and sanitize with a Campden tablet or by pasteurizing.<br />
•	Addition: Bag and add the prepared fruit to the fermenter after primary fermentation has completed and allow an additional fermentation phase to incorporate the fruit flavors. This usually takes an additional 5 days.<br />
•	Bottling: Proceed with bottling or kegging as usual, being mindful of the additional sugars from the fruit that may affect carbonation.
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  • Last Updated: 2024-03-05 17:41 UTC