KOLSCH 3 - Beer Recipe - Brewer's Friend

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KOLSCH 3

145 calories 12.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AUSSIEDAMO
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday April 16th 2016
1.048
1.008
5.3%
28.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Finland - Pilsner Malt3.75 kg Pilsner Malt 37 2 88.2%
0.40 kg American - Wheat0.4 kg Wheat 38 1.8 9.4%
0.10 kg German - Carapils0.1 kg Carapils 35 1.3 2.4%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g HUELL MELON 25 g HUELL MELON Hops Pellet 5 Boil 60 min 18.92 41.7%
35 g HUELL MELON 35 g HUELL MELON Hops Pellet 5 Boil 10 min 9.6 58.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g WYEAST NUTRIENT Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 64 °C 60 min
10 L Sparge -- 80 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.2 L) 30.7
Mash volume with grains (equipment estimates 33 L) 33.5
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Volume into fermentor 19
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

BOILED VIGOROUSLY FOR THE HOUR TO WARD OFF DMS -TRYING TO NOT BOIL FOR 75 IF I CAN...OG 1.0510 QUITE A BIT HIGHER THAN EXPECTED...FG FINALLY 1.010 AFTER FERMENTATION STALLED AT 1.030 AND NEEDED A KICK...COLD CRASHED FOR A WEEK THEN ADDED 1/2 TBSP OF GELATIN DISSOLVED IN 145 DEGREE WATER AND LEFT FOR 40 HOURS THEN BOTTLED WITH 70 GRAMS OF DEXTROSE DISSOLVED IN 1 CUP OF WATER BOILED FOR 5 MINUTES CHILLED THEN STIRRED INTO THE BEER IN BOTTLING BUCKET beer was still very cold at bottling thus the lower level of sugar
.

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  • Last Updated: 2016-09-26 23:09 UTC