Keller Kolsch - Beer Recipe - Brewer's Friend

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Keller Kolsch

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Inspired by La Pitouine by Trou de Diable
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday April 30th 2015
1.048
1.011
4.9%
38.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Floor-Malted Bohemian Pilsner7.5 lb Floor-Malted Bohemian Pilsner 38 1.8 85.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 11.3%
5 oz German - CaraFoam5 oz CaraFoam 37 1.8 3.5%
8.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt Select1 oz Spalt Select Hops Pellet 6.3 Boil 90 min 26.61 25%
0.50 oz Spalt Select0.5 oz Spalt Select Hops Pellet 6.3 Boil 20 min 7.53 12.5%
0.50 oz Spalt Select0.5 oz Spalt Select Hops Pellet 6.3 Boil 10 min 4.51 12.5%
1 oz Spalt Select1 oz Spalt Select Hops Pellet 6.3 Aroma 0 min 25%
1 oz Spalt Select1 oz Spalt Select Hops Pellet 6.3 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.21 g | 36.9 qt) 8.85 35.4  
Mash volume with grains (equipment estimates 9.92 g | 39.7 qt) 9.56 38.2  
Grain absorption losses -1.1 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Pitch a 3L starter from stir plate.

Pitch at, and set fermentation chamber to, 13.3C.
After two days, bump up to 15C.
After three more days, bump up to 20C.
After 10-14 days total, replace airlock with foil+elastic (to eliminate suck-back of liquid), crash to 3-4C for 2+ weeks. Replace airlock when down to lagering temp.

Note: could also use something in airlock that won't contaminate the beer if it gets sucked back in during the cold crash (vodka).

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  • Last Updated: 2015-05-04 14:11 UTC