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Beschleunigt Kolsch

Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: "Doc" V.
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Thursday March 29th 2018

Original Gravity:

1.043

Final Gravity:

1.011

ABV (standard):

4.2%

IBU (tinseth):

13.8

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 lb	Dry Malt Extract - Extra Light4 lb Dry Malt Extract - Extra Light		42	2.5	50%
4 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Pale 2-Row1 lb Pale 2-Row	37	1.8	12.5%
1 lb	American - Wheat1 lb Wheat	38	1.8	12.5%
2 lb	United Kingdom - Munich2 lb Munich	37	6	25%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Perle15 g Perle Hops	Pellet	4.5	Boil	60 min	7.5	32.7%
9.30 g	Saaz9.3 g Saaz Hops	Pellet	3	Boil	60 min	3.1	20.3%
7.60 g	Tettnanger7.6 g Tettnanger Hops	Pellet	3.7	Boil	30 min	2.4	16.6%
14 g	Domestic Hallertau14 g Domestic Hallertau Hops	Pellet	4.1	Boil	3 min	0.79	30.5%
45.90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Perle (Pellet) 15 g Perle (Pellet) Hops	7.5	32.7%
9.30 g	Saaz (Pellet) 9.3 g Saaz (Pellet) Hops	3.1	20.3%
7.60 g	Tettnanger (Pellet) 7.6 g Tettnanger (Pellet) Hops	2.4	16.6%
14 g	Domestic Hallertau (Pellet) 14 g Domestic Hallertau (Pellet) Hops	0.79	30.5%
45.90 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 tsp	Irish Moss		Fining	Boil	10 min.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 71 B cells required

Wyeast 2042 Danish Lager

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 71 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Newport News, Virginia

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
6	2	6	13	13	62

Notes

Single-Step Mash: 4 qt. 172F water, add crushed grain, stir, stabilize, and hold temp at 156F for 60'. Lauter and sparge with 2 gallons of 170F water. Top off to 3 gal total volume for wort. Add Malt Extract and Bittering hops (Perle and Saaz) and boil for a total of 60 minutes.
After 30 minutes, add flavor hops (Tattnanger) . After 50 minutes, add Irish Moss. After 60 minutes, turn off heat, add aroma Hops (Hallertauer) and steep 3-5 minutes.
Strain and sparge hops and add hot wort to sanitized fermenter with 2 gallons of cold water. Chill to 70F and aerate wort. Pitch Primary yeast (Kolsch) and fertment at 55-60F for 4-7 days. Transfer to secondary, pitch secondary yeast (Danish Lager), and lager at 50F for no less than 3 weeks.
Prime and bottle, or keg and pressurize. Condition finished beer at 60F.

Adapted from Papazian (1997) "Homebrewers' Gold": Stoddard's Kolsch

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-04-02 02:05 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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