Beschleunigt Kolsch - Beer Recipe - Brewer's Friend

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Beschleunigt Kolsch

142 calories 14.9 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: 1.071 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: "Doc" V.
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday March 29th 2018
1.043
1.011
4.2%
13.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Extra Light4 lb Dry Malt Extract - Extra Light 42 2.5 50%
4 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 12.5%
1 lb American - Wheat1 lb Wheat 38 1.8 12.5%
2 lb United Kingdom - Munich2 lb Munich 37 6 25%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 4.5 Boil 60 min 7.5 32.7%
9.30 g Saaz9.3 g Saaz Hops Pellet 3 Boil 60 min 3.1 20.3%
7.60 g Tettnanger7.6 g Tettnanger Hops Pellet 3.7 Boil 30 min 2.4 16.6%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 4.1 Boil 3 min 0.79 30.5%
45.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
Wyeast 2042 Danish Lager
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Newport News, Virginia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 6 13 13 62
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.75 g | 27 qt) 3.19 12.8  
Mash volume with grains (equipment estimates 6.75 g | 27 qt) 3.51 14  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
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: 3.19 12.8
Equipment Profile Used: System Default
 
Notes

Single-Step Mash: 4 qt. 172F water, add crushed grain, stir, stabilize, and hold temp at 156F for 60'. Lauter and sparge with 2 gallons of 170F water. Top off to 3 gal total volume for wort. Add Malt Extract and Bittering hops (Perle and Saaz) and boil for a total of 60 minutes.
After 30 minutes, add flavor hops (Tattnanger) . After 50 minutes, add Irish Moss. After 60 minutes, turn off heat, add aroma Hops (Hallertauer) and steep 3-5 minutes.
Strain and sparge hops and add hot wort to sanitized fermenter with 2 gallons of cold water. Chill to 70F and aerate wort. Pitch Primary yeast (Kolsch) and fertment at 55-60F for 4-7 days. Transfer to secondary, pitch secondary yeast (Danish Lager), and lager at 50F for no less than 3 weeks.
Prime and bottle, or keg and pressurize. Condition finished beer at 60F.

Adapted from Papazian (1997) "Homebrewers' Gold": Stoddard's Kolsch

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  • Last Updated: 2018-04-02 02:05 UTC