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Kolsch

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 21.86 liters
Post Boil Size: 19.65 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Source: https://beerandbrewing.com/a-perfect-koelsch/
Hop Utilization: 97%
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)

Created: Wednesday March 29th 2023

Original Gravity:

1.040

Final Gravity:

1.009

ABV (standard):

4.1%

IBU (tinseth):

25.2

SRM (morey):

3.4

Mash pH

5.5

Cost ₹

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.18 kg	Castle Malting - Château Pilsen 2RS3.175 kg Château Pilsen 2RS	37	1.9	85%
0.45 kg	Castle Malting - Château Vienna0.45 kg Château Vienna	38	2.6	12%
0.11 kg	Castle Malting - Château Acid (Malta Acida)0.11 kg Château Acid (Malta Acida)	34	4.1	2.9%
3.74 kg / ₹ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
42 g	Hallertau Mittelfruh42 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	22.51	58.3%
30 g	Northern Brewer - German Tettnang30 g German Tettnang Hops	Pellet	3.5	Whirlpool at 100 °C	20 min	2.69	41.7%
72 g / ₹ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
42 g	Hallertau Mittelfruh (Pellet)	22.51	58.3%
30 g	Northern Brewer - German Tettnang (Pellet) 30 g German Tettnang (Pellet) Hops	2.69	41.7%
72 g / ₹ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 L	Strike	70 °C	64 °C	60 min
9 L	Fly Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3.21 L/kg Starting Grain Temp: 27 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	15 min.
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.40 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
0.60 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
0.60 g	Gypsum	Water Agt	Sparge	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	13 - 21 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

₹ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Kolsch

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	10	25	35	70	80
https://learningtohomebrew.com/the-best-water-profile-for-kolsch-beer/
Mash Chemistry and Brewing Water Calculator

Notes

Fermented 2 weeks @ 16C
Taste is malty, slightly fruity, very light, backbone yet to develop

Also made 5 samples by infusing grapefruit - yet to taste

Fruit + Peel + Hop for 1pint
Grapefruit peel @0.2oz/gal
Grapefruit @2oz/gal
Cascade hops @0.5oz/gal
Fruit + Peel for 1pint Grapefruit peel @0.4oz/gal
Grapefruit @4oz/gal
Hop for 1pint
Cascade hops @1oz/gal
Hop + Peel for 1 pint
Cascade hops @0.5oz/gal
Grapefruit peel @0.4oz/gal
Peel for 1 pint
Grapefruit peel @0.6oz/gal

Then increased temp to 18C for a day
Then reduced temp by 2-3C every day