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Kolsch

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gordon Strong
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
URL: http://fallclassic2015.oregonbrewcrew.org
Created: Monday August 3rd 2015
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by MiggySmalls

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

1.047
1.011
4.8%
16.5
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 95.7%
4 oz German - Vienna4 oz Vienna 37 4 2.2%
4 oz Belgian - CaraVienne4 oz CaraVienne 34 20 2.2%
184 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4.3 First Wort 0 min 4.35 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 30 min 10.97 50%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 3.5 Boil 5 min 1.16 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 80 min
Sparge -- 168 °F 10 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 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.18 g | 24.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.19 40.8
Equipment Profile Used: System Default
 
Notes

Initial Procedure: RO water treated with 1/4 tsp Phosphoric Acid per 5 gallons. Ferment at 58 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees.

Brewed first batch with a pitch temp of 58. It started very slow and did not take off until I went up to 61. Will pitch next batch at 60 and let rise to 62 and ferment at that temp for 3-4 days and begin ramping up to 68 to finish.

Future suggestion: Add a bit of Epsom Salt to get a fuller, more complex flavor. (tip from Colin Kaminsky)

Mash out at 168

Award Winning: Took 1st Place At The 2015 Oregon Brew Crew 14th Annual Fall Classic.

http://fallclassic2015.oregonbrewcrew.org/



Award Winning Recipe
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  • Last Updated: 2020-01-02 18:55 UTC