Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.50 oz |
tradition0.5 oz tradition Hops |
|
Pellet |
4.9 |
Boil
|
60 min |
6.49 |
25% |
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.4 |
Boil
|
60 min |
3.18 |
25% |
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.4 |
Boil
|
30 min |
2.44 |
25% |
0.50 oz |
Hallertau Blanc0.5 oz Hallertau Blanc Hops |
|
Pellet |
9.23 |
Boil
|
30 min |
9.39 |
25% |
2 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.50 oz |
tradition (Pellet) 0.49999999885628 oz tradition (Pellet) Hops |
|
6.49 |
25% |
1 oz |
Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops |
|
5.62 |
50% |
0.50 oz |
Hallertau Blanc (Pellet) 0.49999999885628 oz Hallertau Blanc (Pellet) Hops |
|
9.39 |
25% |
2 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.22 gal |
|
Strike |
165 °F |
152 °F |
60 min |
8.3 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.3 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 lb |
rice hulls
|
|
Water Agt |
Mash |
90 min. |
2 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.67 tsp |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
0.67 tsp |
Wyeast - Beer Nutrient
|
|
Fining |
Boil |
10 min. |
Priming
Method: co2
Amount: 26.87 psi
Temp: 68 °F
CO2 Level: 2.45 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).
Kölsch II
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-20 15:48 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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