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Cucumber Kölsch

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Marcus, Meeghan, Al
Rating:

4.50 (2 Reviews)

Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Friday February 22nd 2019

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

27.0

SRM (morey):

3.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	American - Vienna2 lb Vienna	35	4	19%
8 lb	German - Pilsner8 lb Pilsner	38	1.6	76.2%
0.50 lb	Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose	46	0.5	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Spalt1.25 oz Spalt Hops	Pellet	4.5	Boil	60 min	20.1	55.6%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	15 min	6.91	44.4%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Spalt (Pellet) 1.2499999971407 oz Spalt (Pellet) Hops	20.1	55.6%
1 oz	Domestic Hallertau (Pellet)	6.91	44.4%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.75 gal		Steeping	--	146 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.13 oz	Whirlfloc		Water Agt	Boil	10 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 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^-
104	15	52	109	86	152
5.75 gal to L: 21.77 L (21.77 L * mg = amount needed in mg) ------------ Ca: 2.264g Mg: 0.327 g Na: 1.132 g Cl: 2.373 g SO4: 1.872 g HCO3: 3.309 g
Mash Chemistry and Brewing Water Calculator

Notes

7 days - Ferment at 60 degrees F

Blanch whole cucumber, cube 1/2", brief starsan bath

Add Cucumber to fermenter (2.5 lb)

5 days - Ferment at 65 degrees F (diacetyl rest)

Trub dump (& remove cucumber)

Rack it + biofine (1 oz?)

Purge O2 from keg headspace with CO2

21 - 30 days kegged at 35 degrees F (What PSI?)

Award Winning Recipe

Recipe Photos