Bakke Brygg Kölsch v2.1 - Beer Recipe - Brewer's Friend

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Bakke Brygg Kölsch v2.1

151 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
5.00 (1 Review)

Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday November 4th 2018
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Kölsch v3.0

by bhive01

OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 24

1.046
1.011
4.7%
25.3
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 36.3 1.9 84.2%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 10.5%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Yakima Chief Hops - German Tettnang1.7 oz German Tettnang Hops Pellet 3.6 Boil 60 min 21.3 73.9%
0.30 oz Yakima Valley Hops - Perle0.3 oz Perle Hops Pellet 7 Boil 10 min 2.65 13%
0.30 oz Yakima Chief Hops - German Tettnang0.3 oz German Tettnang Hops Pellet 3.6 Boil 10 min 1.36 13%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Citric acid Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - Kolsch II OYL-044
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 151 °F 60 min
1.5 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.02 g | 36.1 qt) 8.44 33.8  
Mash volume with grains (equipment estimates 9.78 g | 39.1 qt) 9.2 36.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

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  • Last Updated: 2022-10-29 11:40 UTC