Kolsch cw - Beer Recipe - Brewer's Friend

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Kolsch cw

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 79% (brew house)
Source: cwent
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday April 9th 2019
1.052
1.011
5.4%
24.7
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.18 kg Briess - DME Golden Light0.18 kg DME Golden Light 44.6 4 3.3%
4.50 kg Bestmalz - German - Pilsner4.5 kg German - Pilsner 38 1.6 82.1%
0.50 kg German - Vienna0.5 kg German - Vienna 37 4 9.1%
0.30 kg Bestmalz - German - Wheat Malt0.3 kg German - Wheat Malt 37 2 5.5%
5.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.25 Boil 60 min 13.51 42.1%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.25 Boil 30 min 7.79 31.6%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 5 min 3.42 26.3%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
9.80 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 85 min
Mashout Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 25.7 L) 24.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 35.5 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 26.5
Going into fermentor 26.5
Total: 40.1  
Equipment Profile Used: System Default
 
Notes

Salts and acid added to 21l of mash and 21l of spare water. Oxygenate for 1min, Start fermentation at 16deg.C the rist to 18deg.C as activity slows.

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  • Last Updated: 2019-05-22 12:28 UTC