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Schwartz Kolsch V2

Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.195 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Monday April 12th 2021

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

28.2

SRM (morey):

33.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Munich6 lb Munich	37	6	52.2%
4 lb	Bestmalz - BEST Pilsen4 lb BEST Pilsen	37	1.9	34.8%
0.50 lb	Proximity - Caramunich 600.5 lb Caramunich 60	34.5	60	4.3%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	4.3%
11 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.50 lb	German - Carafa III0.5 lb Carafa III		32	535	4.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	22.55	50%
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	5	Boil	15 min	5.6	25%
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Leaf/Whole	5	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Hallertau Tradition (Germany) (Pellet)	28.15	75%
1 oz	Hallertau Tradition (Germany) (Leaf/Whole)		25%
4 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) 95 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
ingle-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 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.

Last Updated and Sharing

360

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Brews

Public: Yup, Shared
Last Updated: 2021-04-12 02:00 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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