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Target Kolsch

Method: Extract
Style: Kölsch
Boil Time: 90 min
Batch Size: 56 liters (ending kettle volume)
Pre Boil Size: 65.19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Tuesday November 1st 2022

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

5.0%

IBU (tinseth):

22.5

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	Canada Malting - SUPERIOR PILSEN MALT9 kg SUPERIOR PILSEN MALT	37.2	1.5	81.4%
1.50 kg	Bestmalz - BEST Vienna1.5 kg BEST Vienna	37	3.8	13.6%
0.55 kg	Briess - Carapils Malt0.55 kg Carapils Malt	34.5	1.5	5%
11.05 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
135 g	Tettnanger135 g Tettnanger Hops		Pellet	3.2	Boil at 100 °C	90 min	22.52	100%
135 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
135 g	Tettnanger (Pellet) 135 g Tettnanger (Pellet) Hops		22.52	100%
135 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Infusion	68 °C	76.2 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 g	Epsom Salt		Water Agt	Boil	90 min.
3 g	Calcium Chloride (anhydrous)		Water Agt	Boil	90 min.

Yeast

Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST

Amount:	101.70 Grams	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 340 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.91 bar Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Cologne Germany

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
104	15	52	109	86	152

Notes

Note made to be done on the pilot systems at a teaching brewery and is meant for one pilot system and kettle, can be multiplied. Only hops, malt & yeast from the teaching brewery were used for this recipe

General - For mash 1.5 qrt water / lb grist ratio
SRM - Slightly off colour. from target everything else on par to BJCP.
Mash 75 mins @ 65C
Mash out once converted starches & @76C.
Noble Hops only available at teaching brewery Tettnanger 3.2% A. acid. 135 grams.
Boil 90 mins Hops in @ start.
15 mins 2 whirfloc tablets (Irish Moss)
Whirlpool and let sit 15 mins before transfering.
Transfer to fermenter at 17-18C
Pitch Lalbrew Koln (dry yeast) 180g/hL pitching rate (higher)
Start ferment @17C-18C
Start to Lager after about day 4-5

Kolsch style can be found under 5B of the BJCP.

Important water and pH notes:
Water profile of Niagara Falls, ON. Fall 2022.
Water profile of Cologne, Germany. Updated 2022.

After recipe was completed notes for future:
Maybe steep the Vienna Malts
Add picture of beer once done
Note - Any Laboratory issues with recipe*
O.G in ferm was actually 1.050.

Last Updated and Sharing

285

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Brews

Public: Yup, Shared
Last Updated: 2022-11-04 05:10 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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