Extract Kolsch - Beer Recipe - Brewer's Friend

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Extract Kolsch

165 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: David Odefey @ Brewcamp
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday August 4th 2017
1.050
1.013
5.0%
32.7
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Perle1.5 oz Perle Hops Pellet 7.1 Boil 60 min 29.82 42.9%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2.1 Boil 15 min 2.92 28.6%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2.1 Boil 0 min 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.16 g | 24.7 qt) 2.53 10.1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.53 10.1
Equipment Profile Used: System Default
 
Notes
  1. In your kettle, heat 3 gallons of water
  2. When warm, carefully add your Dry Malt Extract (DME), stirring to avoid clumps
  3. Bring your wort (malt liquid) to a boil
  4. When the wort is at full boil, start a 60 minute timer and add 1.5oz Perle hops to the boil
    5After 45 minutes, with 15 minutes remaining, add 1 oz Hersbrucker and 1 tsp Irish Moss
  5. After 15 more minutes, with 0 remaining on your timer, add 1 oz Hersbrucker and turn off heat and cool (in sink or otherwise)
  6. Rack wort into your fermentation vessel, top up to 5 gallons with cold water and cool until about 70 F
  7. Use your hydrometer to find your original gravity and record
  8. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
  9. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket.
  10. Add 5 oz priming sugar (or use priming sugar calculator) to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
  11. Fill bottles and cap.
  12. Store bottles at room temperature for 14 days.
  13. Refrigerate overnight
  14. Enjoy!!!
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  • Public: Yup, Shared
  • Last Updated: 2017-08-04 23:13 UTC