Smells like Cologne - Beer Recipe - Brewer's Friend

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Smells like Cologne

158 calories 15.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 32.1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 158 calories (Per 16oz)
Carbs: 15.6 g (Per 16oz)
Created: Friday March 8th 2019
1.048
1.011
4.9%
25.7
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg Weyermann - Barke Pils5.1 kg Barke Pils 37.03 1.75 95.3%
254 g Weyermann - Vienna254 g Vienna 36.34 3.25 4.7%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Hallertau Mittelfruh58 g Hallertau Mittelfruh Hops Pellet 3.6 Boil 60 min 25.74 100%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Brewtan B Water Agt Mash 90 min.
2.70 g Calcium Chloride Water Agt Mash 90 min.
2.70 g Gypsum Water Agt Mash 90 min.
2 ml Lactic acid Water Agt Mash 90 min.
0.40 g Table Salt Water Agt Mash 90 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 g Calcium Chloride Water Agt Sparge 90 min.
0.50 g Gypsum Water Agt Sparge 90 min.
0.10 g Table Salt Water Agt Sparge 90 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.5 Volumes
 
Target Water Profile
Yellow Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Sacc Rest Infusion -- 65 °C 90 min
Mash out Temperature -- 75 °C 10 min
5.5 L Sparge -- 75 °C 20 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.4
Mash volume with grains 24.9
Grain absorption losses -5.4
Remaining sparge water volume 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 32.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 23.3 L) 25
Estimated amount in fermentor 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes
  1. Ferment at 60°F.
  2. Lager for 3-4 weeks before serving.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-10 16:35 UTC