Acid Test Kolsch - Beer Recipe - Brewer's Friend

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Acid Test Kolsch

178 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday July 28th 2019
1.058
1.013
5.9%
23.5
3.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg German - Pilsner2.1 kg Pilsner 38 1.6 61.1%
300 g German - Wheat Malt300 g Wheat Malt 37 2 8.7%
35 g German - Melanoidin35 g Melanoidin 37 25 1%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 29.1%
3.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 2.2 Boil 60 min 8.97 31.1%
25 g Saaz25 g Saaz Hops Pellet 2.2 Boil 30 min 6.89 31.1%
28.89 g Domestic Hallertau28.89 g Domestic Hallertau Hops Pellet 4.3 Boil 10 min 7.35 36%
1.42 g Bramling Cross1.42 g Bramling Cross Hops Leaf/Whole 7.23 Mash at 66 °C 45 min 0.3 1.8%
80.31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Citric acid Water Agt Mash 72 min.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.40 g Gypsum Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Kolsch I OYL-017
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L 2ltr batch sparge Sparge -- 66 °C 120 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.7 L) 23.8
Mash volume with grains (equipment estimates 29.3 L) 25.4
Grain absorption losses -2.4
Hops absorption losses (mash) -0
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 20.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18
Volume into fermentor 18
Total: 23.8  
Equipment Profile Used: System Default
"Acid Test Kolsch" No Profile Selected beer recipe by Knutley. BIAB, ABV 5.85%, IBU 23.51, SRM 3.93, Fermentables: (Pilsner, Wheat Malt, Melanoidin, Dry Malt Extract - Light) Hops: (Saaz, Domestic Hallertau, Bramling Cross) Other: (Citric acid, Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-08 06:22 UTC