German Kolsch II - Beer Recipe - Brewer's Friend

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German Kolsch II

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 19.8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Michael Errante
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday March 4th 2020
1.058
1.013
5.9%
21.1
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb German - Bohemian Pilsner30 lb Bohemian Pilsner 38 1.9 85.7%
5 lb German - Vienna5 lb Vienna 37 4 14.3%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.55 oz Hallertau Mittelfruh4.55 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.87 47.5%
3.03 oz Hallertau Mittelfruh3.03 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.83 31.6%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 1.4 20.9%
9.58 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
18 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
17.20 ml Lactic acid Water Agt Mash 1 hr.
19.28 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Kölsch II 2575
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 378 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
127 15 34 191.9 123 167.6
Target water profile is balanced or Pilsen. pH 5.3 - 5.4 (Pilsen Style requires < calcium)
Sulfate:Chloride Ratio is Balanced = .8
1:3 Ratio enhances Maltiness - .3 Ratio enhances Bitterness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Infusion 159 °F 149 °F 75 min
15 gal Vorlauf 168 °F 168 °F 10 min
Starting Mash Thickness: 1.71 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.33 gal (89.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.33 gal (41.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.76 gal (71.05 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 5.76 gal (23.05 qt) sparge/top-off. 14.96 59.9  
Strike water volume at mash thickness of 1.71 qt/lb 14.96 59.9  
Mash volume with grains (equipment estimates 17.49 g | 70 qt) 17.76 71.1  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 12 g | 48 qt) 11.66 46.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.33 g | 89.3 qt) 22 88  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 19.8 79.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.28 1.1  
Going into fermentor 20 80  
Total: 26.63 106.5
Equipment Profile Used: System Default
 
Notes

15 MINUTE WHIRLPOOL WITH HOP ADDITIONS @ START

The amount of teaspoon and rinse water you should use depends on the equipment and method you are brewing with. As an estimate, we can say that you can use 20 l of tap water and 13.3 l of rinsing water for this beer. Some brewing machines (eg Speidel Braumeister) may require larger quantities of mesh water. Always check the manual of the equipment you are using.

Measuring at 149 degrees for 75 min. Excellent at 168 degrees for 5 min if you have the opportunity to increase the temperature of the blade.

Cool down to 15 degrees before pitching the yeast.

Fermentation at 60 degrees until storm fermentation begins to subside (typically after 3-5 days). Then increase to 68 degrees and hold the rest of the fermentation period (14 days in total).

Yeast options: WLP011, WLP036, Safale K-97

Target water profile is balanced or Pilsen. pH 5.3 - 5.4 (Pilsen Style requires < calcium)
Sulfate:Chloride Ratio is Balanced = .8
1:3 Ratio enhances Maltiness - .3 Ratio enhances Bitterness

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  • Last Updated: 2020-06-07 17:17 UTC