15 gallon Kolsch - Beer Recipe - Brewer's Friend

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15 gallon Kolsch

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: jb
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday November 19th 2019
1.045
1.011
4.4%
28.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb American - Pilsner26 lb Pilsner 37 1.8 92.9%
2 lb American - Vienna2 lb Vienna 35 4 7.1%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Leaf/Whole 6 Boil 60 min 13.77 44.4%
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 6 Boil 30 min 14.55 55.6%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 14 39 109 84 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion 152 °F 154 °F 60 min
9 gal Sparge 180 °F 180 °F 10 min
4 gal Top Off 65 °F 65 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.17 gal (60.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.17 gal (12.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 9.31 37.2  
Mash volume with grains (equipment estimates 9.55 g | 38.2 qt) 11.55 46.2  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 9.61 g | 38.4 qt) 9.44 37.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.17 g | 60.7 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 13.5 54  
Top off amount 2 8  
Going into fermentor 15.5 62  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

Acidify spage water, 9gal with 2 tsp of lactic acid

Mash PH was 5.2

Had to add water to boil to raise volume to 15 gallons. We added during boil and dropped temp which i think add to not achieving the best hot break and resulted in a hazy appearance. Next time add before cooling wort but after sanitizing wort chiller and lines. about 5 gallons, do make a 10 gallon batch and dilute to 15

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  • Last Updated: 2020-04-23 14:01 UTC