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Kolsch

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nick Boyd
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday January 4th 2019
Similar Recipes

Mean Beer Kolsch

by Vulpine Brewing Co.

OG: 1.048 FG: 1.011 ABV: 4.8% IBU: 23

1.048
1.009
5.1%
23.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Floor-Malted Bohemian Pilsner16 lb Floor-Malted Bohemian Pilsner 38 1.8 90.8%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 5.7%
10 oz Briess - Carapils Malt10 oz Carapils Malt 34.5 1.5 3.5%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 15 min 8.71 76.9%
0.60 oz Nugget0.6 oz Nugget Hops Leaf/Whole 14 Boil 60 min 14.9 23.1%
2.60 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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 Temperature -- -- 60 min
3.9 gal Sparge -- 185 °F 60 min
Starting Mash Thickness: 1.95 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.1 gal (48.39 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.1 gal (0.39 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.95 qt/lb 8.59 34.4  
Mash volume with grains 10 40  
Grain absorption losses -2.2 -8.8  
Remaining sparge water volume (equipment estimates 5.96 g | 23.8 qt) 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.1 g | 48.4 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.45 57.8
Equipment Profile Used: System Default
 
Notes

Start the mash at 131F and hold for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.

1 hour fly sparge to preboil vol of 7.7g

Pitch @ 64F, 1F rise per day for one week

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  • Last Updated: 2020-05-13 17:01 UTC