2014 - 10/12 - Kölsch Bier - Beer Recipe - Brewer's Friend

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2014 - 10/12 - Kölsch Bier

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Dr. Sherlock
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday July 26th 2014
1.052
1.013
5.1%
27.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 39.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 11%
7 lb American - Pilsner7 lb Pilsner 37 1.8 38.4%
2 lb German - Vienna2 lb Vienna 37 4 11%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 60 min 21.5 75%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 30 min 5.51 25%
4 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:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water Gallons Quarts
Total mash water needed 14.18 56.7
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4
Remaining sparge water volume 7.34 29.4
Grain absorption losses -2.28 -9.1
Mash Lauter Tun dead space -0.25 -1
Amount going into kettle 11.65 46.6
Boil off losses -1.5 -6
Hops absorption losses -0.15 -0.6
Amount going into fermentor 10 40
Total: 14.18 56.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 8.09 g | 32.4 qt) 7.69 30.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.4 g | 49.6 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.53 58.1
Equipment Profile Used: System Default
 
Notes

Notes: Would not use wheat malt again, this left a haze I didn't appreciate and made it fall out of a guideline that I feel isn't a Kolsch.

Tasting Notes - 10-27-2014 - This is still a very young beer right now. Getting the banana/isoamyl acetate flavor off the head of the beer and only slightly off the palate. I used boifine on this to help clear it up will see how it works, as of now there is a haze. Very clean hops flavor and very light. Seems like a few tweaks and this is football season drinking beer.

More notes 2 days later; A few days drinking this I am getting grapefruit and fruit notes.

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  • Last Updated: 2014-10-30 03:53 UTC