NH Kolsch - Beer Recipe - Brewer's Friend

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NH Kolsch

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: dfj
Rating:
5.00 (1 Review)

Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday October 20th 2018
1.050
1.012
5.0%
24.5
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 88.9%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.2 Boil 60 min 15.79 50%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.2 Boil 20 min 8.69 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wifflock Fining Boil 10 min.
0.25 each Camden tablet Water Agt Boil 70 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: light dry malt       Amount: 4 oz      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 152 °F 60 min
4.5 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.04 12.2  
Mash volume with grains 3.76 15  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.16 g | 20.7 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

ferment at 60 deg 1 week
rack to secondary and 1 month 40 to 45 deg
prime with 4 oz dry light malt
I age in my garage in a cool dry place in Nov in New England
camden tab added to compensate for chlorine in my water
double mill on grains moved efficiency to 80% vs 75% on brewers edge
Aged 1 month in garage at about 45f
Carbonated 7 days at 11 psi 45 degree

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  • Last Updated: 2019-01-29 23:48 UTC