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Kolsch001

Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 21 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 98%
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)

Created: Wednesday September 4th 2024

Original Gravity:

1.053

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (rager):

24.3

SRM (morey):

3.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
30 lb	Sugar Creek Malt - Pilsner30 lb Pilsner	37.7	2	95.2%
1.50 lb	Rahr - White Wheat1.5 lb White Wheat	39.1	3.2	4.8%
31.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	Pellet	2.3	Boil	60 min	11.56	57.1%
1 oz	Perle1 oz Perle Hops	Pellet	9.1	Boil	60 min	11.44	14.3%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	2.3	Boil	10 min	1.26	28.6%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Hallertau Mittelfruh (Pellet)	12.82	85.7%
1 oz	Perle (Pellet)	11.44	14.3%
7 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.75 gal		Strike	160 °F	142 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 each	BSG - Kerry Whirlfloc T	Fining	Boil	15 min.
7.50 ml	Zinc	Water Agt	Primary	0 min.
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 669 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

Taylor Mill, KY, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44	5	60	40	50	60
Mash Chemistry and Brewing Water Calculator

Notes

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-06 20:01 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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