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Kölsch

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mashmellow
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Monday August 12th 2024

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

25.1

SRM (morey):

4.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Weyermann - Pilsner8.5 lb Pilsner	36	1.5	82.9%
1 lb	Weyermann - Dark Wheat Malt1 lb Dark Wheat Malt	37	7	9.8%
8 oz	Weyermann - Carahell8 oz Carahell	34	10	4.9%
4 oz	Weyermann - Acidulated4 oz Acidulated	27	3.4	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	artisan magnum12 g artisan magnum Hops	Pellet	12.3	Boil	60 min	21.6	33.3%
12 g	Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops	Pellet	2.8	Boil	20 min	2.98	33.3%
12 g	Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops	Pellet	2.8	Whirlpool at 175 °F	15 min	0.57	33.3%
36 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	artisan magnum (Pellet) 12 g artisan magnum (Pellet) Hops	21.6	33.3%
24 g	Hallertau Mittelfruh (Pellet)	3.55	66.6%
36 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 qt	1st rest	Infusion	152 °F	147 °F	40 min
	2nd Rest	Temperature	147 °F	162 °F	20 min
	Mash Out	Temperature	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 g	Canning Salt	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.25 g	Servomyces	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	5 min.
1.25 ml	CellarScience Clearzyme	Fining	Primary	1 days

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.6 oz Temp: 68 °F CO₂ Level: 2.6 Volumes

Target Water Profile

RO from Primo

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	5	60	80	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 147º F for 40 minutes, allow mash to settle for 10 minutes and begin recirculation pump slowly. Increase temp to 162º F for another 20 minutes while recirculating. and then to 170º F for Mash Out. Lift bag and let drain for 5-10 minutes, gently squeeze remaining water.

Boil for 60 minutes following hop schedule. Begin chill to ~175-180º F and stop chilling. Whirlpool 15 minutes with final hop addition. Looking for only a whisper of hop aroma in the the finish.

Continue completion of chill and pitch at 66ºF, adding clearzyme at pitch. Hold temp until attenuation is 70-75% completed, and then allow temp to ramp temp to 76ºF by 5ºF/day and hold for 2-5 days to mature. Cold condition by reducing temp to ≤ 50ºF for 1+ week but no more than 2 , then bottle to carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-08 15:35 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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