All-grain Homebrew Beer Recipes | Page 5909 | Browse 225,000+ at Brewer's Friend

Author:

zhooker

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: dextrose

Priming Amount: 136.8 g

Creation Date: 8/3/2020 7:53 AM

Notes: https://byo.com/recipe/kolsch/

Kölsch I
(5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P) FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna malt (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast
3/4 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Author:

Boil Size: 1736 Gallons

Boil Time: 75

Boil Gravity: 12.3

Efficiency: 92

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2024 12:03 PM

Notes:

Author:

Andy and GriffGriff

Boil Size: 330.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2022 8:20 PM

Notes:

Author:

360rob

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2022 11:31 PM

Notes:

Author:

Yes Dear

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2022 9:11 AM

Notes:

Author:

Kekkec

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/2/2021 1:54 PM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 10.3

Efficiency: 76.4

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 127.1 g

Creation Date: 12/5/2020 10:58 PM

Notes:

Author:

4ND2E5

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.12 psi

Creation Date: 11/10/2020 8:57 PM

Notes:

Author:

Grackle Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.294

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/12/2020 12:11 AM

Notes:

Author:

Susquehanna Lagerhaus

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2020 10:15 PM

Notes:

Author:

John in CT

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 10:49 PM

Notes: Sparge water was 180, grain bed got to 164!by the end of the sparge.

Author:

nfacciola

Boil Size: 8.3 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2020 3:52 PM

Notes:

Author:

Roof Cactus Brewing

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 2/28/2020 6:22 PM

Notes:

Author:

Magic Owl Brewing

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2020 2:04 PM

Notes: Kaiserdon clone from Smoked Beers book.

Author:

Rebus

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 9.8

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2019 8:13 AM

Notes:

Author:

Boil Size: 8.2 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2019 11:45 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2019 2:44 PM

Notes:

Author:

Siege

Boil Size: 1400 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 83

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 6:42 PM

Notes:

Author:

jasonhowell100

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 77

Mash Thickness: 2.53

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2018 10:43 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2017 3:58 PM

Notes: this is a rehash of my NZ Raw Pils (which i did not boil) For this one I will boil the wort as normal and see how good it is. My guess is that in the end it will be about the same but in the beginning it will be more normal than the raw version was (really corney for a month or so)

Axing the DME for all 2row grain this time.

making more grain adjustments to account for volume loss.

will leave hop schedule the same. hop utilization will probably be better but not sure how i can calculate how much and adjust accordingly.....maybe possible though....

Mash as 158 again.

day before brew day i combined some recycled yeast and starter wort at room temp. got a little activity (usually takes longer for recycled yeast).

on brew day I chilled wort down to about 80 and just pitched and added to fermentor (forgetting the wort had to get down to 55 instead of 70) also i forgot that for pilsner ideally you need about twice as many yeast cells to start with (because they multiply less/slower at the lower fermentation temperatue).

so for next time i should start the starter a week or maybe even more ahead of time and end up adding two portions of wort starter (one at a time maybe). also be sure to chill the wort down to 55 before pitching?

here are some pilsner tips from allaboutbeer.com

1. Ensure that fermentation conditions (48-55 degrees F) can be met and stay well within the temperature boundaries of the yeast.

2. Chill wort to primary fermentation temperature before pitching yeast.

3. Maintain good wort aeration to get out of the gate strongly.

4. Prepare a yeast starter about twice as large as that for top-fermented beers, and optimally refresh that starter on brew day.

5. Perform a diacetyl rest (65-68 degrees F for 2 days) near the end of primary fermentation.

6. Lager for a minimum of 6 to 8 weeks, starting at 50 degrees F and dropping gradually over a few days to near freezing.

7. If bottling, prime with fresh yeast to ensure thorough conditioning.