Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

237 calories 24.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.85 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO
Calories: 237 calories (Per 500ml)
Carbs: 24.8 g (Per 500ml)
Created: Tuesday March 1st 2016
1.051
1.013
5.0%
26.5
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 92.1%
10.15 oz American - White Wheat10.15 oz White Wheat 40 2.8 6.5%
2.25 oz German - Melanoidin2.25 oz Melanoidin 37 25 1.4%
156.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 Boil 60 min 19.87 24.1%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Boil 10 min 6.58 38%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Boil 0 min 38%
1.32 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:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Atascadero
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 36 46 138 108 234
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.67 14.7  
Mash volume with grains 4.45 17.8  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 5.66 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 7.85 31.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.32 37.3
Equipment Profile Used: System Default
"Kolsch" Kölsch beer recipe by BYO. All Grain, ABV 5.03%, IBU 26.45, SRM 3.7, Fermentables: (Pilsner, White Wheat, Melanoidin) Hops: (Magnum, Sterling)
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  • Last Updated: 2016-03-06 00:40 UTC