Summer Kolsch with Lemon Verbena - Beer Recipe - Brewer's Friend

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Summer Kolsch with Lemon Verbena

148 calories 14.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Todd Davidson
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday May 12th 2018
1.045
1.010
4.6%
29.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Liquid Malt Extract - Light5.5 lb Liquid Malt Extract - Light 35 4 73.3%
1 lb German - Vienna1 lb Vienna 37 4 13.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 6.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 3.3%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 3.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 17.31 33.3%
1 oz Citra1 oz Citra Hops Pellet 12.6 Aroma 5 min 9.66 33.3%
1 oz Citra1 oz Citra Hops Pellet 12.6 Aroma 1 min 2.09 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Lemon Verbena Flavor Primary --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Petaluma Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 14 17 9 5 187
Ward Labs, Kearney, NE
City PETALUMA
State CA
Zip 94954

pH = 7.8
Total Dissolved Solids (TDS) Est, ppm = 196
Electrical Conductivity, mmho/cm = 0.33
Cations / Anions, me/L = 3.2 / 3.6

The following numbers are in ppm
Sodium, Na = 17
Potassium, K = < 1
Calcium, Ca = 27
Magnesium, Mg = 14
Total Hardness, CaCO3 = 126
Nitrate, NO3-N = < 0.1 (SAFE)
Sulfate, SO4-S = 5*
Chloride, Cl = 9
Carbonate, CO3 = < 1
Bicarbonate, HCO3 = 187
Total Alkalinity, CaCO3 = 153
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt Single Infusion Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.85 g | 27.4 qt) 6.23 24.9  
Mash volume with grains (equipment estimates 6.85 g | 27.4 qt) 6.37 25.5  
Grain absorption losses (steeping) -0.22 -0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 1.9  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 6.23 24.9
Equipment Profile Used: System Default
"Summer Kolsch with Lemon Verbena" Kölsch beer recipe by Todd Davidson. Partial Mash, ABV 4.57%, IBU 29.06, SRM 4.53, Fermentables: (Liquid Malt Extract - Light, Vienna, CaraFoam, Acidulated Malt, Cane Sugar) Hops: (Tettnanger, Citra) Other: (Lemon Verbena)
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  • Last Updated: 2018-05-13 05:27 UTC