Nearly a Kolsch - Beer Recipe - Brewer's Friend

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Nearly a Kolsch

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 7.1 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday December 16th 2014
1.048
1.008
5.3%
21.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 81.8%
1.75 lb German - Vienna1.75 lb Vienna 37 4 15.9%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Tradition1.25 oz Hallertau Tradition Hops Pellet 6.3 First Wort 0 min 14.5 31.3%
0.75 oz Hallertau Tradition0.75 oz Hallertau Tradition Hops Pellet 6.3 Boil 15 min 7.13 18.8%
2 oz Leftover Cascade and Citra?2 oz Leftover Cascade and Citra? Hops Pellet 7 Dry Hop 5 days 50%
4 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 320 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal sansaire 156.6, 1 tsp LA, 1 tsp gypsum Temperature -- 147 °F 60 min
4.5 gal Sparge -- 185 °F 5 min
Starting Mash Thickness: 2.18 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.18 qt/lb 6 24  
Mash volume with grains 6.88 27.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.43 g | 37.7 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7.1 28.4  
Going into fermentor 7.1 28.4  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes

2.5L starter from WLP001 in fridge, save .7

use toob for dry hops in order to keep the slurry pure

put dry hops in at 1 week - significant krausen remained

Beer came out super duper clear!
1) put dry hops in fermenter
2) cold crash for 3 days
3) transfer cold beer to keg and immediately add gelatin
4) leave on high pressure for 3 days

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  • Last Updated: 2015-03-23 20:02 UTC