Traditional Kolsch (German) - Beer Recipe - Brewer's Friend

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Traditional Kolsch (German)

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: IllogicBrewing.com
Rating:
5.00 (1 Review)

Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday April 16th 2015
1.047
1.011
4.8%
27.0
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Belgian - Pilsner7.5 lb Pilsner 37 1.6 80%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 16%
6 oz German - Melanoidin6 oz Melanoidin 37 25 4%
9.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 16.86 33.3%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 10 min 6.11 33.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Whirlpool at 200 °F 20 min 3.98 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 68 29 0
1.75g Gypsum
4.5g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.52 gal Protein Rest Temperature -- 122 °F 30 min
Decoction -- 149 °F 10 min
3.52 gal Infusion -- 149 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.52 14.1  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.71 g | 22.9 qt) 6.41 25.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Possible methods:

Traditional

  1. Protein Rest: 122° F for 20 minutes
  2. Beta Saccharification Rest: 149° F for 30 minutes

    Decoction is traditionally used, for ~10 minutes (NOTE: If using Decoction, remove Melanoidin Malt)

    NON-TRADITIONAL
  3. Beta Sacch Rest: 149F 30 minutes
Last Updated and Sharing
 
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  • Last Updated: 2015-04-16 13:46 UTC