BahBrincô Kölsch - Beer Recipe - Brewer's Friend

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BahBrincô Kölsch

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Andreguetti
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday January 27th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 72.7%
0.75 kg German - Munich Light0.75 kg Munich Light 37 6 13.6%
0.75 kg Briess - Wheat Malt, White0.75 kg Wheat Malt, White 39.1 2.5 13.6%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Herkules14 g Herkules Hops Pellet 13.3 Boil 60 min 21.49 33.3%
28 g Willamette28 g Willamette Hops Leaf/Whole 4.5 Boil 15 min 6.56 66.7%
42 g / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature -- 66 °C 60 min
12 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains (equipment estimates 17.7 L) 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 9.2 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Top off amount 6
Going into fermentor 23
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Mash in with a protein rest at 124°F (51°C) and hold for 20 minutes. Raise to 147°F (64°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes.

Primary fermentation for two days at 67°F (19°C).

Secondary fermentation for seven days at 74°F (23°C).

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  • Last Updated: 2020-03-08 05:38 UTC