Spassmacher Kölsch - Beer Recipe - Brewer's Friend

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Spassmacher Kölsch

158 calories 15.6 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: 8.34 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer and Brewing
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday January 18th 2020
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1.048
1.011
4.8%
26.9
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
1 lb German - Carapils1 lb Carapils 35 1.3 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.22 oz Spalt1.22 oz Spalt Hops Pellet 4.3 Boil 60 min 21.35 50%
1.22 oz Tettnanger1.22 oz Tettnanger Hops Pellet 3.1 Boil 10 min 5.58 50%
2.44 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 57 0
This is Brunwater "Yellow Full" Starting with RO

Mash:

1.3g Gypsum
1.1g CaCl
0.2g Epsom Salt
0.5g MgCl2
0.2g NaCl
1.5ml Lactic Acid

Sparge

2.2g Gypsum
1.9g CaCl2
0.3g Epsom Salt
0.8g MgCl2
0.3g NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 163 °F 152 °F 60 min
6.34 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 6.09 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 8.34 33.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047
FG: 1.009
IBUs: 21.3
ABV: 4.9%

MALT/GRAIN BILL:
8 lb (3.6 kg) Pilsner malt
1 lb (454 g) Carapils

HOPS SCHEDULE:
0.75 oz (21 g) Spalt [7.0% AA] at 60 minutes
1 oz (28 g) Tettnang [3.8%] at 15 minutes (more flavor, low aroma)

YEAST:
Wyeast 2565 Kölsch or White Labs WLP029 German Ale/Kölsch

Instructions:

Single-step infusion mash at 147°F (64°C). To avoid oversparging, use a thinner mash (around 3.75 gallons/14 liters of water) and adjust the sparge water accordingly.

Boil for 60 minutes, following the hops schedule.

Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days. Raise the temperature to at 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days, then keg or bottle.

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  • Last Updated: 2020-01-19 19:47 UTC