Kölsch Beer Recipe | All Grain Kölsch by Bklyn | Brewer's Friend
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Kölsch

153 calories 13.2 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Calories: 184.1 (Per 12oz)
Carbs: 17.6 g (Per 12oz)
URL: https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile
Created: Thursday April 6th 2017
1.047
1.008
5.1%
23.3
3.7
n/a
n/a
 
Brew Log History
0Temp
Target 60°F
1.012Gravity
OG: 1.056
Attenuation: 77.75%
5.8%ABV
Calories: 184.1 / 12oz
Carbs: 17.6 g / 12oz
28Days
Readings: 0

Jun 16, 2018 to Jul 14, 2018

Last Updated: 7 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pilsner9.25 lb Pilsner 37 1.8 94.9%
0.50 lb American - Vienna0.5 lb Vienna 35 4 5.1%
9.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau (DE)1.5 oz Hallertau (DE) Hops Pellet 3.6 Boil 60 min 23.28 100%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 qt Alpha Temperature -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
4 g Calcium Chloride Water Agt Mash 0 min.
5 ml Lactic Acid Water Agt Mash 0 min.
 
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:
1.5 (M cells / ml / ° P) 331 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=4LNZTGQ
Mash Chemistry and Brewing Water Calculator
 
Notes

Kölsch
(5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2018-06-17 03:21 UTC
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