Crystal Kolsch - Beer Recipe - Brewer's Friend

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Crystal Kolsch

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 11.25 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Cypress Brewing
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday April 23rd 2015
1.044
1.010
4.4%
24.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 47.1%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 5.9%
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 35.3%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Leaf/Whole 5 Boil 60 min 9.76 25%
1 oz Crystal1 oz Crystal Hops Leaf/Whole 5 Boil 30 min 7.5 25%
1 oz Crystal1 oz Crystal Hops Leaf/Whole 5 Boil 15 min 4.84 25%
1 oz Crystal1 oz Crystal Hops Leaf/Whole 5 Boil 5 min 1.95 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 10 min.
0.75 oz Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
61 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
American Wheat 1010 (2nd Carboy)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
61 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced      
 
Target Water Profile
Essex Municipal Water (VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 74
Added 1/4 tsp Acid Blend to Mash water
Added 3/4 tsp Acid Blend to Sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Sacch Rest Infusion -- 152 °F 60 min
20 qt Batch Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.16 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.9 gal (51.6 qt). Suggest reducing initial water volume to 11.49 gal (45.96 qt) and adding 0.9 gal (3.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.16 qt/lb 3.19 12.8  
Mash volume with grains 4.07 16.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 10.83 g | 43.3 qt) 10.44 41.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.39 g | 49.6 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.25 45  
Going into fermentor 11.25 45  
Total: 13.63 54.5
Equipment Profile Used: System Default
 
Notes

Both fermenters active within 6 hours at 66F.
1007 moved to 61F after 4h.
1010 moved to 61F after 16h.

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  • Last Updated: 2015-04-27 18:13 UTC