GranPaD's Kölsch - Beer Recipe - Brewer's Friend

GranPaD's Kölsch

158 calories 15.6 g
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.88 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 97%
Calories: 158 calories (Per )
Carbs: 15.6 g (Per )
Created: Wednesday May 5th 2021
1.048
1.011
4.9%
22.8
3.5
5.2
31.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt $ 2.19 / lb
$ 17.52 		37.03 1.75 80%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna $ 2.19 / lb
$ 4.38 		36 3.4 20%
10 lbs / $ 21.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Hallertau Mittelfruh42.5 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 16.64 67.5%
20.50 g Hallertau Mittelfruh20.5 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 30 min 6.17 32.5%
63 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.53 gal 20 quarts initial strike @ 157 F, 35 qts total at mash out Strike 157 °F 149 °F 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5.44 g Citric acid Water Agt Mash 1 hr.
28 g Go Ferm Protect Evolution Other Other 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
$ 4.99 / each
$ 9.98
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 9.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71.8 9.1 0 88.8 87.8 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Re-hydrate yeast using Go Ferm Protect Evolution in RO water.
Ferment at 60 deg. F, primary, to final gravity, closed transfer to secondary, cool to 35 deg. F @ 5 deg./day, closed transfer to keg, lager four weeks @ 32 deg F.

View Count: 357
Brew Count: 2
Last Updated: 2021-10-08 21:46 UTC

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