Fatboy Kölsch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Fatboy Kölsch

155 calories 13.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fatboy
No Chill: 10 minute extended hop boil time
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Sunday July 14th 2019
1.051
1.009
5.5%
20.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Maltear - Pilsener4 kg Pilsener 38 2 97.6%
0.10 kg German - Melanoidin0.1 kg Melanoidin 37 25 2.4%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7 Boil 60 min 16.24 27.3%
40 g Saaz40 g Saaz Hops Pellet 3.5 Whirlpool 45 min 3.89 72.7%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Citric acid Water Agt Mash 0 min.
4 g Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap water (soft) declorated and added citric acid, little by little, to low ph at 6 for mash and 5.3/5.5 for boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 64 °C 70 min
12 L Sparge -- 75 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.7
Mash volume with grains 15.4
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.1 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 18
Total: 26  
Equipment Profile Used: System Default
 
Notes

I used Lallemand Nottingham yeast, it´s pretty clean with low phenols and high atenuation. Fermenting at 15/6°C will give you a very much lager taste (although Kölsch is technicaly an Ale).

Last Updated and Sharing
 
298
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-14 14:07 UTC