Kölsch - Beer Recipe - Brewer's Friend

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Kölsch

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 75 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Source: LBH
Hop Utilization: 96%
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday February 10th 2019
1.047
1.014
4.4%
23.1
4.3
3.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Barke Pilsner Malt12 lb Barke Pilsner Malt 37.03 1.75 88.9%
1.25 lb German - CaraHell1.25 lb CaraHell 34 11 9.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 4.1 First Wort 0 min 17.95 52.6%
18 g Tettnanger18 g Tettnanger Hops Pellet 4.1 Boil 10 min 2.55 23.7%
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4.1 Boil 10 min 2.55 23.7%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g wyeast nutrient Other Boil 10 min.
2 tsp Irish Moss Fining Boil 10 min.
1.50 g Chalk Water Agt Mash 1 hr.
2.50 oz Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
2.70 ml Lactic acid Water Agt Mash 1 hr.
2.70 ml Lactic acid Water Agt Sparge 0 min.
1.50 g Chalk Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1.43 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 25 35 70 100
to emulate Koln water these min. ranges should be targeted
Ca-35-110, Mg-10-15, Na- 25-35, Cl 35-65, SO4-70-80, , HCO 80-280
use DI water for all water
mixing 5.4 ml lactic to 3 g of chalk to produce calcium lactate split foamy white paste between mash and sparge.
2% water to condition grain
milled at 0.045
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike 145 °F 143 °F 30 min
Temperature 143 °F 158 °F 20 min
Temperature 168 °F 168 °F 15 min
5.5 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.73 18.9  
Mash volume with grains (equipment estimates 4.31 g | 17.2 qt) 5.81 23.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 6.46 25.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 9.25 37  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Top off amount 1.5 6  
Going into fermentor 7.5 30  
Total: 11.19 44.8
Equipment Profile Used: System Default
 
Notes

move to empty co2 purged keg at 1.015-1.020 and attach spundling value and set to 23.1 psi

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  • Last Updated: 2020-05-23 22:54 UTC