Kölsch - Beer Recipe - Brewer's Friend

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Kölsch

157 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mashmellow
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday August 12th 2024
1.048
1.009
5.1%
25.1
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Pilsner8.5 lb Pilsner 36 1.5 82.9%
1 lb Weyermann - Dark Wheat Malt1 lb Dark Wheat Malt 37 7 9.8%
8 oz Weyermann - Carahell8 oz Carahell 34 10 4.9%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g artisan magnum12 g artisan magnum Hops Pellet 12.3 Boil 60 min 21.6 33.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 20 min 2.98 33.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 2.8 Whirlpool at 175 °F 15 min 0.57 33.3%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Canning Salt Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 g Servomyces Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
1.25 ml CellarScience Clearzyme Fining Primary 1 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
RO from Primo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 60 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt 1st rest Infusion 152 °F 147 °F 40 min
2nd Rest Temperature 147 °F 162 °F 20 min
Mash Out Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.09 32.4  
Mash volume with grains 8.91 35.6  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.52 g | 22.1 qt) 5 20  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Mash at 147º F for 40 minutes, allow mash to settle for 10 minutes and begin recirculation pump slowly. Increase temp to 162º F for another 20 minutes while recirculating. and then to 170º F for Mash Out. Lift bag and let drain for 5-10 minutes, gently squeeze remaining water.

Boil for 60 minutes following hop schedule. Begin chill to ~175-180º F and stop chilling. Whirlpool 15 minutes with final hop addition. Looking for only a whisper of hop aroma in the the finish.

Continue completion of chill and pitch at 66ºF, adding clearzyme at pitch. Hold temp until attenuation is 70-75% completed, and then allow temp to ramp temp to 76ºF by 5ºF/day and hold for 2-5 days to mature. Cold condition by reducing temp to ≤ 50ºF for 1+ week but no more than 2 , then bottle to carbonate.

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  • Last Updated: 2024-11-08 15:35 UTC