Honey Kolsch - Beer Recipe - Brewer's Friend

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Honey Kolsch

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 78% (brew house)
Source: barta ml
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday September 17th 2017
1.053
1.012
5.5%
22.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 70.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.8%
1.50 lb Honey1.5 lb Honey 42 2 16.2%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Hop Shot0.1 oz Hop Shot Hops Pellet 61.1 Boil 60 min 22.68 100%
0.10 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 0 8 60 30 0
Mash pH = 5.24

7.8 gallon RO Mash water:
1.4 g Gypsum
2.3 g CaCl2
5.6 mL Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal mash (152 F) Infusion -- 156 °F 60 min
Starting Mash Thickness: 4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 7.75 31  
Mash volume with grains 8.37 33.5  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 0.36 g | 1.4 qt) 0.35 1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

BREW DAY: 10-JAN-18

Add 3 mL Hop Shots at 60 min.

Ferment at 60 F for 7-10 days, and once fermentation slows raise temps to 68 F for 3 days. Cold condition in the keg until the beer clears (don't bottle until then).

Used 1.5 lb of Orange Blossum honey in the fermentor when pouring in wort.

KEGGED: 18-JAN-18

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  • Last Updated: 2018-04-17 21:39 UTC