Triple Pearl Kolsch - 5G Single Step Beer Recipe | BIAB Kölsch by Brewer #54538 | Brewer's Friend

Triple Pearl Kolsch - 5G Single Step

161 calories 15.8 g 12 oz
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Brett Christensen
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday April 24th 2018
1.049
1.011
5.0%
22.5
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 95.2%
0.25 lb German - Vienna0.25 lb Vienna 37 4 2.4%
0.25 lb Belgian - CaraVienne0.25 lb CaraVienne 34 20 2.4%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Triple Pearl0.5 oz Triple Pearl Hops Pellet 8.3 Boil 60 min 16.04 33.3%
0.50 oz Triple Pearl0.5 oz Triple Pearl Hops Pellet 8.3 Boil 10 min 5.81 33.3%
0.50 oz Triple Pearl0.5 oz Triple Pearl Hops Pellet 8.3 Boil 1 min 0.69 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal BIAC Full Volume Temperature -- 150 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
60 ml Phosphoric acid Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 0 0 55 75 0
4.25g Gypsum
2.7 g Calcium Chloride
5.26 pH
10% Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Raise Fermentation to 68F after 4 days
Lager and fine with gelatin in keg

Recipe Picture
Last Updated and Sharing
 
1,005
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-14 19:10 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top