Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday August 20th 2024
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1.046
1.011
4.7%
25.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Weyermann - Pilsner7.5 lb Pilsner 36 1.5 75%
1 lb Crisp Malting - Wheat Malt1 lb Wheat Malt 37.26 2 10%
1.50 lb Weyermann - Vienna Malt1.5 lb Vienna Malt 37 3.5 15%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.44 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.55 25%
2 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
3.5 gal Strike 150 °F 140 °F 20 min
3.5 gal Sparge 140 °F 150 °F 20 min
3.5 gal Sparge 150 °F 160 °F 20 min
3.5 gal Steeping 160 °F 168 °F 15 min
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Since using RO water add 1 gram Epson, 1gram Sodium Chloride, and 3 grams Calcium Chloride to strike water.
Bring strike water up to 150, then set temp to 140 and add grains.
Connect recirculation pump and recirculate wort.
After 20 minutes raise temp to 150.
After 20 more minutes raise temp to 160
After 20 more minutes raise temp to 168
After 15 minutes stop pump and pull basket.
While wort is draining - set temp to boil.
Sparge to reach 6 gallons. ( you can add water nutrients to sparge water if you want)

When boil begins add 1 oz Hallertau. Set timer for 45 min.
When timer goes off add .5 oz Hallertau, Whirlfloc and yeast nutrient.
Set timer for 15 min.

When timer goes off, cool wort to 65 degrees, airate using air stone when transferring to fermenter and add yeast starter.

FERMENTATION. - Ferment at 60 DEGREES for 7 or so days. Bring temp up to 68 degrees for 1 - 1.5 days then chill.

Dump yeast after beer has chilled for at least 24 hrs and carb.

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  • Last Updated: 2024-08-21 14:44 UTC