Kolsch Spassmacher - Beer Recipe - Brewer's Friend

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Kolsch Spassmacher

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday June 5th 2016
1.051
1.012
5.2%
19.2
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 87.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2%
9.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 2.6 Boil 60 min 11.01 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 15 min 8.19 50%
2 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:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 4g calcuim chloride per 5 gallons water
Started with 5 gallons RO water and 5 gallons of bottled water.
No tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Temperature -- 147 °F 70 min
8 qt mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.87 11.5  
Mash volume with grains 3.61 14.4  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 5.85 g | 23.4 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

6/3: Started yeast starter 5.4 oz light DME, 1600ML water
6/5: Brew Day. Mashed at 147 degrees for 70 minutes. Mash PH around 5.0. Added 8 quarts boiling water for mashout. Raised temp to 166 degrees.
Took 50 min to sparge to boil kettle. Pre-boil Brix 10.0
Boiled for 90 minutes and added hops as scheduled.
Added Whirflock tablet at 15 min left.
Whirlpool for 20 minutes to cool to 64 degrees.
Whirpool for 20 minutes after cooldown.
Let sit for 30 minutes before transfer to fermenter.
Final Brix 12.75 SG: 1.051
Fermenting in freezer set at 62 degrees.
6/12: took out of freezer for diacetyl rest at 66 degrees
6/13: transfered to secondary SG: 1.020
6/20: put in freezer at 34 degrees SG 1.015 ABV 4.8%
7/4: set carbonation at 12psi at 20 degrees for 2.5 volumes co2

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  • Last Updated: 2016-07-04 20:51 UTC