Kolsch001 - Beer Recipe - Brewer's Friend

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Kolsch001

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 21 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 98%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday September 4th 2024
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Kolsh 25 litros

by JuniorTrettel

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 22

1.048
1.009
5.1%
20.9
3.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Sugar Creek Malt - Pilsner30 lb Pilsner 37.7 2 95.2%
1.50 lb Rahr - White Wheat1.5 lb White Wheat 39.1 3.2 4.8%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.85 66.7%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.05 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each BSG - Kerry Whirlfloc T Fining Boil 15 min.
7.50 ml Zinc Water Agt Primary --
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 609 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Taylor Mill, KY, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 5 60 40 50 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 gal Strike 160 °F 142 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 20.48 gal (81.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 8.48 gal (33.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.27 gal (73.08 qt). Suggest reducing initial water volume to 9.48 gal (37.92 qt) and adding 6.27 gal (25.08 qt) sparge/top-off. 15.75 63  
Strike water volume at mash thickness of 2 qt/lb 15.75 63  
Mash volume with grains 18.27 73.1  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume 9.44 37.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 20.48 g | 81.9 qt) 21 84  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 18.53 g | 74.1 qt) 18 72  
Estimated amount in fermentor 18 72  
Total: 25.19 100.8
Equipment Profile Used: System Default
 
Notes


Mill the grains and conduct a step mash: Mash in at 142°F (61°C) and rest 30 minutes; slowly ramp to 154°F (68°C) over 60 minutes, then rest 20 minutes; then raise to 168°F (76°C) and mash out. Lauter and sparge as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 70 minutes, adding hops according to the schedule. Chill the wort to 58°F (14°C), aerate well, and pitch plenty of healthy yeast. Ferment at 60°F (16°C). When fermentation is complete, chill to 29°F (-2°C) and lager for 2–3 weeks. Then package and carbonate to about 2.7 volumes.

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  • Last Updated: 2024-09-06 18:02 UTC