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Cucumber Kolsch

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Tuesday May 10th 2022

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.6%

IBU (tinseth):

27.5

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Pilsner10 lb Pilsner	38	1.6	95.2%
0.50 lb	German - Vienna0.5 lb Vienna	37	4	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops		Pellet	3.9	Boil	60 min	27.54	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Domestic Hallertau (Pellet)		27.54	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	90 min Mash	Temperature	155 °F	149 °F	90 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.
1 each	Gelatin		Fining	Secondary	0 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Beginning water volume: 7 gallons

Malts
Pilsner (2 row) Ger (2.0 SRM) (95.2%)
Vienna Malt (3.5 SRM) (4.8%)

mashed at 149F for 90 minutes then bring to a boil

2 oz (56.7 grams) Hallertau @60mins

Hop Note: German noble hops are the hops or choice with a good Kölsch - Spalt, Saaz, Tettnang, or Hallertau.

1 Whirfloc Tab at 15mins

K97 Yeast fermented at 60F (15.5C) during primary first 2 weeks. slowly Raise to 65 at week 2. Wait 24 hours at 65 F.
Slowly drop to 35F over 2 weeks.

Cucumber directions
(consider letting it ferment 2 weeks and then add cucumber for second 2 weeks and then rack to a keg which is what I plan to do so it doesn't mold and less chance of yeast doing weird things to the flavor)
6 cucumbers
Peel off skin
Soak in starsan
Cut into cubes and freeze
Juice or use blender to blend up

Last Updated and Sharing

305

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Brews

Public: Yup, Shared
Last Updated: 2022-06-08 05:07 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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