Blonde Coffee Kolsch - Beer Recipe - Brewer's Friend

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Blonde Coffee Kolsch

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.97 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jed
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Thursday May 10th 2018
1.066
1.017
6.4%
24.4
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.2%
3 lb American - Vienna3 lb Vienna 35 4 21.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 15.27 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 9.14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 oz Whole Coffee Bean Flavor Primary 2 days
2 each Vanilla Beans Flavor Primary 7 days
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use 5.2 water additive.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.74 gal 5 Gallons @ 170 (F) Infusion -- 155 °F 60 min
6.58 gal 7 Gallons @ 180.0 (F) Fly Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.74 19  
Mash volume with grains 5.88 23.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 5.26 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.97 31.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Preheat MLT and HLT with a gallon of 175-180 degree water.

  1. Add quartered and scraped vanilla beans after beginning of active fermentation. Sanitize with 1/8 cup vodka.

  2. Add whole coffee beans loose to the fermentor (without sanitizing them) after primary fermentation has completed. Remove any off color, small beans.
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  • Last Updated: 2018-06-11 15:03 UTC