Ginger Kolsch - Beer Recipe - Brewer's Friend

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Ginger Kolsch

209 calories 22.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Rating:
4.00 (1 Review)

Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday October 7th 2018
1.063
1.017
6.0%
24.5
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Kölsch8 lb Kölsch 37 4.4 64%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4%
3.50 lb US - Briess - Bavarian Wheat DME3.5 lb Briess - Bavarian Wheat DME 43 4.3 28%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 8.61 25%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 50 min 8.18 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 15 min 5.49 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 2.21 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Ginger (Paste/Diced) Spice Boil 12 min.
25 each Cardamom (Open Seed Pods) Spice Boil 8 min.
1 each Whirlfloc Water Agt Boil 7 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6 oz @ 80-64 F       CO2 Level: 2.7-3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal 40 fl oz per 1 lb of malt grain Temperature -- 149 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.38 g | 33.5 qt) 5.36 21.4  
Mash volume with grains (equipment estimates 8.38 g | 33.5 qt) 6.08 24.3  
Grain absorption losses (steeping) -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 4.5 18  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
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: 5.36 21.4
Equipment Profile Used: System Default
 
Notes

Approx. Final Volume: 5 gallons (post fermentation)

ALL GRAIN VARIANT:
12 lbs: German - Kolsch
3 lbs: German - Dark/Red Wheat
0.5 lb: German - Caramel Wheat
0.5 lb: Flaked Wheat
Mash Guidlines: 149 F for 75 min using 40 fl oz per 1 lb of malt grain (8-10 gal pot needed for 15-16 lbs of grain)

GRAINS: This recipe assumes grains are double cracked to allow increased efficiency of BIAB.

PARTIAL BOIL: Add about 1.5 - 2 gallons (or as required for fermenter volume) of cold distilled/mineral water at the end of boil after whirlpool additions are done. Alternatively, do a full boil with about 6.25 gallons of volume depending on equipment.

Ginger by weight roughly based on 1/2 - 1 tea spoon per 12 oz of finished Beer

Cardamom - Crush and use seeds only for better flavor/fragrance.

KEGGING / CARTRIDGE CARBONATION:
16.5 psi @ 50-38 F == 2.4-3.0 vols of CO2
35.0 psi @ 82-68 F == 2.4-3.0 vols of CO2
TAP DISPENSING: 8-10 psi

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  • Last Updated: 2024-10-01 14:00 UTC