Speidel # Kölsch - Beer Recipe - Brewer's Friend

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Speidel # Kölsch

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Efficiency: 80% (brew house)
Source: Møllenberg Brygghuus
Rating:
5.00 (1 Review)

Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday April 2nd 2013
1.050
1.013
5.0%
25.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner 38 1.6 86%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 6%
0.20 kg German - Wheat Malt0.2 kg Wheat Malt 37 2 4%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 2 4%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 60 min 16.9 54.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 20 min 8.53 45.5%
55 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 43 °C 10 min
Temperature -- 53 °C 10 min
Temperature -- 62 °C 30 min
-- -- 73 °C 25 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.6 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Starter:

Gjæring:
helst så lav som mulig, trives best på 15-17 og så varmere etter hovedgjæring.

Lagres kaldt i 30 dager.

Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

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  • Last Updated: 2015-02-17 20:11 UTC