Kolsch-ish (Skare) - Beer Recipe - Brewer's Friend

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Kolsch-ish (Skare)

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday July 23rd 2019
1.050
1.011
5.0%
31.5
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 94.8%
0.30 lb American - Red Wheat0.3 lb Red Wheat 38 2.5 5.2%
5.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Perle0.4 oz Perle Hops Pellet 8.2 Boil 60 min 26.13 34.8%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 5 min 5.36 65.2%
1.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 tsp yeast nutrients Other Boil 0 min.
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 0 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal strike @153 Temperature -- 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.27 g | 21.1 qt) 4.98 19.9  
Mash volume with grains (equipment estimates 5.73 g | 22.9 qt) 5.44 21.8  
Grain absorption losses -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.29 g | 17.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3 g | 12 qt) 2.75 11  
Total: 4.98 19.9
Equipment Profile Used: System Default
 
Notes

Pitch slurry (TBD) @70. Once fermentation starts, lower to 65, 60 for 6 hours, then 55 to finish fermentation. Raise to 70 for a few days, then cold crash and fine with gelitin @ 35 degrees. (1/4 tsp in 1/4 cup of water)


Would love to try this with Bootleg biology Oslo

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  • Public: Yup, Shared
  • Last Updated: 2019-12-04 18:37 UTC