2018/6 The Toasted German - Amber Session Kölsch - Beer Recipe - Brewer's Friend

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2018/6 The Toasted German - Amber Session Kölsch

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday May 1st 2018
1.048
1.012
4.8%
46.0
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Wheat Malt1.8 kg Wheat Malt 37 2 42.4%
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 42.4%
0.45 kg American - Pale 2-Row - Toasted0.45 kg Pale 2-Row - Toasted 33 30 10.6%
0.20 kg German - Vienna0.2 kg Vienna 37 4 4.7%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 65 min 45.95 100%
20 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 110       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Decoction -- 67 °C 60 min
16 L Sparge -- 79 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.8
Mash volume with grains 15.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 17.2 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Preperation:
Toast Malt: 30 min (150°C)
1) 250g German 2 Row Pilsener (Durst),
2) 200g Wheat Malt 200

Boiling:
Total Boiling time 80 min

Cool Down:
Initial Ice Bath till ca. 20 °C followed by temp regulated Fridge.

Fermentation:
Pitch the yeast in 22-23 °C and cool down to 20 °C

  1. Ferment at 19-20 °C
  2. Lower to 18-19 °C for one week after fermentation is completed.
  3. Cold-crash at 2 °C - 05°C for 2-3 days hours.
  4. Carbonate to ca. 2,9 volumes.
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  • Public: Yup, Shared
  • Last Updated: 2018-05-20 00:32 UTC