True Gruit Kölsch - Beer Recipe - Brewer's Friend

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True Gruit Kölsch

239 calories 24.6 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday April 9th 2016
1.072
1.018
7.1%
0.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dry Malt Extract - Pilsen8 lb Dry Malt Extract - Pilsen 42 2 80%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 10%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Yarrow Herb Boil 30 min.
1 each Whirlfloc Fining Boil 15 min.
2 g Yeast Nutrient Other Boil 10 min.
28 g Yarrow Herb Primary --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 5.38 21.5  
Mash volume with grains (equipment estimates 5.38 g | 21.5 qt) 5.54 22.1  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume 5.75 23  
Boil off losses -0.75 -3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.38 21.5
Equipment Profile Used: System Default
 
Notes

Ferment with second yarrow addition in bag hung in fermenter.

At bottling, add 1/3 c Bog Myrtle tincture and 2/3 cup Marsh Rosemary tincture.

This one is in my rotation.

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  • Last Updated: 2016-09-04 15:52 UTC