Kölsch - Beer Recipe - Brewer's Friend

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Kölsch

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamil Zainasheff BYO Article
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday February 6th 2016
1.048
1.011
4.9%
24.7
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 95.5%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24.68 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
5 tsp Yeast Nutrient Other 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:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.45 g | 41.8 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.33 g | 45.3 qt) 11.01 44  
Grain absorption losses -1.38 -5.5  
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 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

(5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete.

Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.

Add the bittering hops with 60 minutes remaining in the boil.

Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages.

Ferment at 60 °F (16 °C).

Lager for at least four weeks before bottling or serving.

When finished, carbonate the beer to approximately 2.5 volumes.

Serve at 50 °F (10 °C).

BYO, May/June 2009
https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile

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  • Last Updated: 2016-02-06 13:23 UTC