Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday December 5th 2019
1.051
1.012
5.1%
17.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Viking - Pilsner Malt4 lb Pilsner Malt 37 2 50%
3 lb Finland - Vienna Malt3 lb Vienna Malt 36.3 8 37.5%
1 lb Briess - American - Carapils (Dextrine Malt)1 lb American - Carapils (Dextrine Malt) 33 1.8 12.5%
4 lb Viking - Pilsner Malt4 lb Pilsner Malt 37 2 33.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 First Wort 75 min 17.61 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 First Wort 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 152 °F 152 °F 60 min
3 gal Fly Sparge 170 °F 170 °F 15 min
5 gal Infusion 152 °F 152 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 0.43 1.7  
Mash volume with grains 0.51 2  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 5.04 20.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.91 3.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.46 21.8
Equipment Profile Used: System Default
 
Notes

Warm to 70F after 10 days and hold for 3 days. Crash cool to 35F (or keg) and hold for 2 weeks before serving.

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  • Last Updated: 2020-02-26 00:13 UTC