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Purple and Kolsch

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 71% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Tuesday May 15th 2018

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

28.8

SRM (morey):

5.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pilsner6 lb Pilsner	37	1.8	66.7%
1 lb	American - Vienna1 lb Vienna	35	4	11.1%
0.50 lb	Canadian - Honey Malt0.5 lb Honey Malt	37	25	5.6%
1 lb	Honey1 lb Honey - (late boil kettle addition)	42	2	11.1%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	5.6%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Mandarina Bavaria28 g Mandarina Bavaria Hops	Pellet	6.8	Boil	5 min	19.9	84.8%
5 g	Magnum5 g Magnum Hops	Pellet	12.5	Boil	30 min	8.93	15.2%
33 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Mandarina Bavaria (Pellet) 28 g Mandarina Bavaria (Pellet) Hops	19.9	84.8%
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	8.93	15.2%
33 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal		Infusion	--	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
4 oz	Lavender Tea	Flavor	Primary	3 days
3 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Kolsch II OYL-044

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
76	5	22	62	74	92
Mash Chemistry and Brewing Water Calculator

Notes

Start ferm at 62 F, raise to 68 F by end for diacetyl rest.
Slowly (over 4 weeks) lower the temp to 48 F.
Crash from 48 F to 34 F and package.

Last Updated and Sharing

549

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Brews

Public: Yup, Shared
Last Updated: 2019-04-18 19:36 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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