Hell of a Kolsch - Beer Recipe - Brewer's Friend

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Hell of a Kolsch

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday September 30th 2015
1.050
1.010
5.2%
28.2
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 80.6%
1.50 lb Belgian - Munich1.5 lb Munich 38 6 12.7%
5 oz Belgian - Aromatic5 oz Aromatic 33 38 2.7%
7.50 oz American - Carapils (Dextrine Malt)7.5 oz Carapils (Dextrine Malt) 33 1.8 4%
11.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 28.2 100%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 55 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 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 4.42 17.7  
Mash volume with grains 5.36 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 7.41 g | 29.6 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 10.72 42.9
Equipment Profile Used: System Default
 
Notes

Really clear right from the fermentor, nice tasting and very clean, as about as good as you can get without a lager yeast, defiantly a winner beer

now in order to get this right I used the ramping up method, start cold at 59, let it set for 5 days then ramp to 65 go three days then 70 and go three more days without opening then keg and let the beer sit at 34 while carbing slowly at 12....after 5 days on co2 it was Hell of a Kolsch

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  • Public: Yup, Shared
  • Last Updated: 2015-10-27 22:02 UTC