Gold Bear Kölsch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Gold Bear Kölsch

161 calories 15.8 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Marshall Schott
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday July 13th 2016
1.049
1.011
5.0%
31.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 82.1%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 10.3%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 10 7.7%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 75 min 19.32 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 75 min 9.06 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.14 25%
2 oz / $ 0.00
 
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:
61 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Minot AFB, North Dakota, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 223 2 0 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.57 34.3  
Mash volume with grains 9.35 37.4  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Pitch and ferment at 58˚F to 65˚F for 3-5 days before ramping to 70˚F where the beer can be allowed to finish, then crash, fine with gelatin, and carbonate to 2.4-2.6 volumes. Serve brite!

Last Updated and Sharing
 
1,569
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-08 17:02 UTC