Kölsch Frühlingszeit im Baselbiet - Beer Recipe - Brewer's Friend

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Kölsch Frühlingszeit im Baselbiet

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: German Leichtbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.4 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Timo_Brews
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday March 25th 2024
1.056
1.014
5.6%
27.4
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 1.5 95.2%
100 g Weyermann - Vienna Malt100 g Vienna Malt 37 3.5 2.4%
100 g Weyermann - CaraRed100 g CaraRed 35 19.3 2.4%
4,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 45 min 18.12 60.9%
9 g Admiral9 g Admiral Hops Leaf/Whole 14.5 Boil 5 min 3.34 19.6%
9 g Liberty9 g Liberty Hops Pellet 4 First Wort 0 min 5.97 19.6%
46 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Ascorbic Acid Water Agt Whirlpool 0 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.3
Mash volume with grains 18.1
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.6 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 24.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

A Swiss man's attempt at a Kölsch beer. Greetings from Basel-Landschaft Switzerland.

Mash rest steps:

50°C mash in, pH adjusted to 5.4 or so
55°C 10 minutes.
62°C 45 minutes.
68°C 20 minutes.
76°C 10 minutes mashout.

Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil.

Chill wort to 57°F (14°C) and pitch yeast. Allow temp to rise to 68°F (20°C) after 8-9 days. Hold at 68 for 2 days, then lower to lager temp of 44°F . Lager for 1 week at 44°F (4°C). Fine with gelatin (6 grams for 20L) for 1 additional week. Keg and store at 44 degrees under CO2 and drink as it matures.

Note Liberty hops added at first wort...

Water chemistry Oberwil, BL CH

Spiedel Braumeister 20L Plus brewery.

Sparge 3 liters at 55 c water....this leaves 19 liters post boil.

Initial gravity is 1.056, after 8 days fermenting and 1.5 days of acetylaldehyde rest it was 1.013

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  • Last Updated: 2024-05-05 18:48 UTC