Herr kölsch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Herr kölsch

161 calories 15.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Adapted from Jamil classic kölsch
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday April 2nd 2016
1.049
1.011
5.0%
28.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 90.9%
8 oz German - Vienna8 oz Vienna 37 4 4.5%
8 oz German - Rye8 oz Rye 38 3.5 4.5%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Perle0.7 oz Perle Hops Pellet 7.3 Boil 60 min 19.53 35%
0.40 oz Mount Hood0.4 oz Mount Hood Hops Pellet 3.5 Boil 60 min 5.35 20%
0.60 oz Mount Hood0.6 oz Mount Hood Hops Pellet 3.5 Boil 5 min 1.6 30%
0.30 oz Perle0.3 oz Perle Hops Pellet 7.3 Boil 5 min 1.67 15%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 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:
61 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Treated 8 gallons water with 6g slaked lime, 4g CaCl, 4g gypsum. Decanted on brew day.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.99 16  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.71 g | 18.9 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Hops alpha acid for Mt Hood adjusted down based on age, see http://brewerslog.appspot.com/HopAlphaCalc.

Mash: heat 4G strike water to 164, targeting 149 degrees. Heated from 142 to 150 late in mash (20 minutes). Final volume after boil 4.8 gallons; took gravity and added .5G, gravity is right on.

No activity after 12 hours; moved upstairs to start (~65 degrees).

PLAN:
Ferment until activity has slowed in basement then move to upstairs closet to clean up.

Rack to carboy and lager for 1 month after fermentation is complete.

Last Updated and Sharing
 
800
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-09 03:33 UTC