2015/05/04 Blowhrd Kolsch 4 - Beer Recipe - Brewer's Friend

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2015/05/04 Blowhrd Kolsch 4

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark and Paul
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday April 27th 2015
1.051
1.012
5.1%
28.1
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Pilsner14 lb Pilsner 38 1.6 74.7%
4 lb German - Kölsch4 lb Kölsch 37 4.4 21.3%
0.75 lb German - Wheat Malt0.75 lb Wheat Malt 37 2 4%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 3.1 Boil 60 min 6.09 26%
0.85 oz Perle0.85 oz Perle Hops Pellet 7.7 Boil 60 min 12.86 22.1%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 3.1 Boil 20 min 3.69 26%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.56 Boil 20 min 5.43 26%
3.85 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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 5 5 1 18
no water treatment
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 qt Infusion -- 148 °F 30 min
25.5 qt Temperature -- 152 °F 30 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.89 gal (51.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.89 gal (3.58 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 6.23 24.9  
Mash volume with grains 7.73 30.9  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 9.25 g | 37 qt) 9.36 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.89 g | 51.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.59 62.4
Equipment Profile Used: System Default
 
Notes

Made the usual starter w/ 4500ml filtered water and 1# DME. Boiled 15 min and cooled. Pitched, left for 2 days or so then cold-crashed.

Mashed in a little lower than we wanted and it settled around 148 - after 15 minutes or so we recirculated and stirred - mash was kind of stuck - dealt with that - got the temp up to 151 eventually and left it for the duration.

Mashed out as best we could - still very sticky. Started sparge - first runnings were 1.087 or so. Dropped like a stone and ended at 1.010. Ran out of liquid - did not collect 13g. Gravity was 1.057 so we added a g. of water. Preboil gravity at 50. Boiled 90 minutes as that is the traditional way. Post boil at 55 so added another g. of water. Original gravity of 1.051 w/ about 11.5g. in the fermenter. Lots of activity apparent by the next morning.

This beer went to the 2015 Homebrew Festival in San Diego and apparently was very popular - people came by the booth and said they heard that Claude was pouring a good Kolsch! To me, it's a tad heavy on that Kolsch malt - I think we need to back off a little. Got a little too much of the biscuity flavor going on. Still excellent and refreshing! Still a bit too light in color too!

Also sent 3 bottles to the Oregon State fair and got some interesting comments back. They seemed to think it had some yeast issues...

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  • Last Updated: 2018-02-27 23:03 UTC