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Kolsch/Tart IPA (Nelson)

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Saturday November 14th 2020

Mean Beer Kolsch

by Vulpine Brewing Co.

OG: 1.048 FG: 1.011 ABV: 4.8% IBU: 23

Original Gravity:

1.048

Final Gravity:

1.009

ABV (alternate):

5.1%

IBU (tinseth):

23.3

SRM (morey):

4.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	Mecca Grade - Pelton18 lb Pelton	36	2	75%
3 lb	Mecca Grade - Shaniko (White Winter Wheat)3 lb Shaniko (White Winter Wheat)	39	3.1	12.5%
2 lb	Mecca Grade - Vanora (Vienna-style)2 lb Vanora (Vienna-style)	36	7.2	8.3%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	4.2%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Blanc2 oz Hallertau Blanc Hops	Pellet	10	Boil	15 min	15.07	20%
4 oz	Yakima Valley Hops - NZ Nelson Sauvin4 oz NZ Nelson Sauvin Hops	Pellet	12	Whirlpool at 170 °F	30 min	8.26	40%
4 oz	Yakima Valley Hops - NZ Nelson Sauvin4 oz NZ Nelson Sauvin Hops	Pellet	12	Dry Hop	0 days		40%
10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Blanc (Pellet)	15.07	20%
8 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)	8.26	80%
10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.1 gal	Mash (150 F)	Strike	156 °F	150 °F	60 min
Starting Mash Thickness: 2.8 qt/lb Starting Grain Temp: 65 °F

Yeast

Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 213 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	5	18	76	75	0
16 gal mash RO water, pH = 5.3 8.0 g Gypsum 4.0 g CaCl2 2.4 g Epsom 1.6 g NaCl 7 mL Lactic Acid
Mash Chemistry and Brewing Water Calculator

Notes

Split batch process:

After 60 min boil, drop temp to ~170F and transfer 6 gal to SS BrewBucket (continue chilling there). To remaining 7 gal, add 4 oz Nelson Sauvin for 30 min whirlpool. Add 0.5 lb of dextrose with hops.

Kolsch gets 2 packets of Koln
Tart IPA - Nelson gets 2 packets Sourvisea and then 4 oz dry hop after fermentation

BREW DAY: 01-DEC-2020
-------------------------------------
pitched Koln yeast (2 packets) at ~66F into just under 6 gal of wort.
pitched Philly Sour yeast (2 packets) at ~75F into 7 gal of wort.

Lag time on Koln yeast was 36-48 hr, finished by day 5 at 62F, FG = 1.009 and ~4.7% ABV

Bumped temp on Philly Sour to 72F, much better fermentation profile at this temp.

Dry hopped with 6 oz Nelson on 12/9, kegged on 12/12.

Same FG as Kolsch yeast, pH at 3.4

Next time add close to 6 gal into SS Brewbucket, ended up short on Kolsch and extra on tart IPA

Recipe Photos

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Public: Yup, Shared
Last Updated: 2020-12-12 21:31 UTC

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 for

Gallons

Cost by

Final Yield

	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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