BYO-Honey Kolsch - Beer Recipe - Brewer's Friend

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BYO-Honey Kolsch

170 calories 15.5 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: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Based on Mark Molinaro/Brew Your Own
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday February 19th 2017
1.052
1.010
5.6%
22.0
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 50%
3 lb German - Kölsch3 lb Kölsch 37 4.4 30%
12 oz German - Munich Dark12 oz Munich Dark 37 15.5 7.5%
4 oz German - CaraFoam4 oz CaraFoam 37 1.8 2.5%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 5.03 33.3%
0.25 oz Perle0.25 oz Perle Hops Pellet 8.2 Boil 90 min 9.64 16.7%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 20 min 3 16.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.36 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 5 min.
 
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:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Single Infusion -- 149 °F 90 min
6.62 gal Double batch Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Create a 2-qt. (2-L) yeast starter in advance of brew day. This is a single infusion mash. Heat 3.16 gallons (12 L) strike water to 162 °F (72 °C) to stabilize the grain bed at 149 °F (65 °C) and hold for 90 minutes. Double-batch sparge with 6.62 gallons (25 L) of water to raise mash bed to 168 °F (76 °C). Toss in the first wort hop during the sparge.

Bring the wort to a boil and boil for 90 minutes, adding the hops as indicated in the ingredients list. After the 90 minute boil is complete, remove the wort from the heat and add the honey. *(I used my honey which was locust honey, I would stay away from dark late season wildflower honeys).
Quickly cool the wort to 60 °F (15.5 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 60 °F (15.5 °C). Once the primary fermentation is complete, transfer the beer to a secondary vessel. Drop the temperature to 50 °F (10 °C) and allow the beer to condition for one month. Bottle or keg as normal.

Turned out great. The photo was taken with about 2 weeks of bottle conditioning at 40F. At 8 weeks, it had cleaned up beautifully to be very clear. I can only imagine, the longer at those temps, the clearer it will become.

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  • Last Updated: 2018-09-30 13:28 UTC