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Das Funke Kölschbier

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Tuesday November 14th 2017

Bakke Brygg Kölsch CLONE

by LTS1681

OG: 1.048 FG: 1.011 ABV: 4.9% IBU: 23

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.4%

IBU (tinseth):

24.6

SRM (morey):

4.2

Mash pH

5.3

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.90 kg	Bestmalz - BEST Pale ale3.9 kg BEST Pale ale	38.1	2.81	90.3%
210 g	Weyermann - Munich Type I210 g Munich Type I	38	6	4.9%
210 g	German - Carapils210 g Carapils	35	1.3	4.9%
4,320 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	BSG - Magnum12 g Magnum Hops	Pellet	11	First Wort	60 min	17.9	23.1%
40 g	Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	10 min	6.71	76.9%
52 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	BSG - Magnum (Pellet) 12 g Magnum (Pellet) Hops	17.9	23.1%
40 g	Hallertau Mittelfruh (Pellet)	6.71	76.9%
52 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	18 °C	64 °C	30 min
	Vorlauf	64 °C	72 °C	30 min
15 L	Batch Sparge	72 °C	78 °C	30 min
Starting Mash Thickness: 4.3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
5 ml	Lactic acid	Water Agt	Mash	90 min.
2 g	Gypsum	Water Agt	Mash	90 min.
1 each	Whirlfloc tablet	Water Agt	Boil	15 min.
2 ml	Phosphoric acid	Water Agt	Sparge	30 min.

Yeast

Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	Yes
Fermentation Temp:	15 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 123 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.8 bar Temp: 20 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Kolsch Dazs Funke

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	7	5	60	75	0
Ca 60 Mg 15 Na 12 Cl 45 SO4 40 HCO 0 Stop sparging at 1:010 to reduce graininess. Salts for mash: 2g of CaCl 2g CaSO4.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 68c for 90 minutes. Mash out at 72c.
At flameout, immediately whirlpool and chill wort. Aerate and pitch rehydrated dry yeast.
Ferment at 15c for approximately 4 days then increase to 18C until finished. FG should ideally be 1:008 or less for Kolsch to ensure dryness. Chill to 2c. Add gelatin, leave for further 2 days. Transfer to keg via filter and force carbonate at 2.5 vol. Lager at 2c for 3-4 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-02-08 22:57 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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