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pFriem Kölsch-Style Ale

Method: All Grain
Style: Kölsch
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josh Pfrem
Hop Utilization: 99%
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)

Created: Tuesday August 22nd 2023

Original Gravity:

1.043

Final Gravity:

1.009

ABV (standard):

4.5%

IBU (tinseth):

14.0

SRM (morey):

2.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.80 lb	Weyermann - Pilsner7.8 lb Pilsner	36	1.5	95%
6.50 oz	Briess - Wheat Malt, White6.5 oz Wheat Malt, White	39.1	2.5	5%
8.21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	11.85	66.7%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	2.15	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Tettnanger (Pellet)		14	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.5 gal	Infusion	144 °F	142 °F	30 min
	Infusion	154 °F	154 °F	20 min
	Infusion	--	158 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.

Yeast

Wyeast - Kölsch 2565

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 78 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

DIRECTIONS
Mill the grains and conduct a step mash: Mash in at 142°F (61°C) and rest 30 minutes; slowly ramp to 154°F (68°C) over 60 minutes, then rest 20 minutes; then raise to 168°F (76°C) and mash out. Lauter and sparge as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 70 minutes, adding hops according to the schedule. Chill the wort to 58°F (14°C), aerate well, and pitch plenty of healthy yeast. Ferment at 60°F (16°C). When fermentation is complete, chill to 29°F (-2°C) and lager for 2–3 weeks. Then package and carbonate to about 2.7 volumes.

BREWER’S NOTES
Water: For Kölsch you want a soft water profile. We add a small amount of calcium chloride twice—at mash in and when the kettle’s full. For this recipe, the equivalent would be 1 g for each addition.

Clarification: At pFriem, we centrifuge and filter Kölsch-Style Ale. You could consider adding Irish moss or Whirlfloc to the boil, or whatever methods you prefer for getting brilliantly clear beer at home.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-08-22 18:19 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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