Kapiti Kolsch - Beer Recipe - Brewer's Friend

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Kapiti Kolsch

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday June 22nd 2013
1.048
1.008
5.3%
28.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Gladfield Pilsner3.6 kg Gladfield Pilsner 36 1.92 80%
0.68 kg Gladfield Munich 0.675 kg Gladfield Munich 35.6 7.8 15%
0.23 kg Gladfield Wheat0.225 kg Gladfield Wheat 36 1.88 5%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Southern Cross10 g Southern Cross Hops Pellet 14.1 Boil 90 min 17.73 20%
15 g Southern Cross15 g Southern Cross Hops Pellet 14.1 Aroma 10 min 9.01 30%
25 g Wakatu25 g Wakatu Hops Pellet 7 Whirlpool at 99 °C 15 min 1.82 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Cholride Water Agt Mash --
4.75 g Calcium Sulphate Water Agt Mash --
4.27 ml Lactic acid Water Agt Mash --
0.25 tsp Supermoss Fining Boil 10 min.
2.40 g Wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kolsch
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 75 80 0
Add calcium chloride and sulphate to mash. Target mash pH of 5.3. Acidify 26.5l sparge water with 0.9ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 60 °C 60 min
Temperature -- 65 °C 30 min
Fly Sparge -- 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 21.3 L) 24
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 23.9
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

90 minute hops are FWH. Start fermentation at 14℃ and hold for first 72 hours before allowing temp to increase to 20℃ to finish fermentation. Once fermentation has finished cool to -1℃ and hold for a day before transferring to serving keg.

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  • Last Updated: 2015-01-22 05:06 UTC