Kristi's Killer Kolsch - Beer Recipe - Brewer's Friend

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Kristi's Killer Kolsch

148 calories 14.4 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wagner
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday April 24th 2018
1.045
1.010
4.5%
23.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb Dry Malt Extract - Pilsen3.2 lb Dry Malt Extract - Pilsen 42 2 75.3%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose 46 0.5 5.9%
3.45 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.80 lb German - Vienna0.8 lb Vienna 37 4 18.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 2.6 Boil 60 min 8.1 37%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.6 Boil 30 min 8.62 37%
0.35 oz Domestic Hallertau0.35 oz Domestic Hallertau Hops Pellet 3.6 Boil 45 min 7.2 25.9%
1.35 oz / $ 0.00
 
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:
1.5 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Distilled water treated with 1/4 tsp 10% phosphoric acid, 1 tsp gypsum and 1 tsp CaCl per 5 gallons
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 4.33 17.3  
Grain absorption losses (steep / mash) -0.1 -0.4  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.95 g | 11.8 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

Heat 3 gallons to 150 degrees. Add steeping grains and maintain temperature for 30 minutes.

The total wort boil time is 60 minutes. Add the hops once the wort begins to boil and again with 30 minutes remaining. Add 1/2 tsp Irish moss with 15 minutes left. Chill the wort rapidly to 60 degrees, let the break material settle, rack to the fermenter and aerate thoroughly.

Use active 1500 ml (150 g Bavarian Wheat DME) yeast starter. Ferment at 60 degrees. Allow the beer to lager at 35 degrees for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 degrees.

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  • Last Updated: 2018-04-27 03:01 UTC