Kölsch.Bull - Beer Recipe - Brewer's Friend

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Kölsch.Bull

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Adapted from Eric Warner
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday July 12th 2018
1.045
1.011
4.5%
28.9
2.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 87.5%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 11.04 18.2%
15 g Perle15 g Perle Hops Pellet 8.2 Boil 40 min 14.54 27.3%
30 g Tettnanger30 g Tettnanger Hops Leaf/Whole 4.5 Boil 5 min 3.3 54.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g irish moss Fining Boil 10 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: priming       CO2 Level: 2.3 Volumes
 
Target Water Profile
Burton-On-Trent
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
294 25 24 36 800 244

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Infusion -- 50 °C 20 min
maltose rest Infusion -- 62 °C 30 min
Saccharification rest Infusion -- 71 °C 15 min
mash-off Infusion -- 78 °C 5 min
5 L Sparge -- 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16
Mash volume with grains 18.6
Grain absorption losses -4
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 19 L) 21
Estimated amount in fermentor 21
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 15°C to 18°C
If possible, cool from 15°C to 4°C for 1 or 2 weeks

4 batches, with different yeasts (Pop, Rock, Folk from Brewline + Dieter G03 from Imperial Yeast

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  • Last Updated: 2018-10-29 18:32 UTC