Mandarina Kolsch style Ale

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 158 calories (Per )
Carbs: 15.6 g (Per )

Created: Thursday July 8th 2021

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

28.3

SRM (morey):

3.5

Mash pH

5.3

Cost

13.71

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Viking - Pilsner Malt8 lb Pilsner Malt	$ 1.22 / lb $ 9.76	37	1.9	80%
1.50 lb	German - Wheat Malt1.5 lb Wheat Malt		37	2	15%
0.50 lb	Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt	$ 1.90 / lb $ 0.95	23	1.4	5%
10 lbs / $ 10.71

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Barth-Haas - Triple Pearl0.65 oz Triple Pearl Hops	$ 2.00 / oz $ 1.30	Pellet	10.8	Boil	60 min	25.24	14%
0.50 oz	Mandarina Bavaria0.5 oz Mandarina Bavaria Hops	$ 0.85 / oz $ 0.43	Pellet	8.5	Boil	5 min	3.05	10.8%
1.50 oz	Mandarina Bavaria1.5 oz Mandarina Bavaria Hops	$ 0.85 / oz $ 1.28	Pellet	8.5	Boil	0 min		32.3%
1 oz	Saaz1 oz Saaz Hops		Pellet	3.5	Dry Hop at 34 °F	0 days		21.5%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops		Pellet	8.5	Dry Hop at 34 °F	0 days		21.5%
4.65 oz / $ 3.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.65 oz	Barth-Haas - Triple Pearl (Pellet)	$ 2.00 / oz $ 1.30	25.24	14%
3 oz	Mandarina Bavaria (Pellet)	$ 0.85 / oz $ 2.55	3.05	64.6%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops			21.5%
4.65 oz / $ 3.85

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.5 gal	Strike	164 °F	152 °F	60 min
3.6 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
5.25 ml	Lactic acid	Water Agt	Mash	0 min.
3 g	Ascorbic Acid	Water Agt	Boil	0 min.
5 g	BSG - Fermax Yeast Nutrient	Other	Boil	0 min.
1.50 g	BSG - Kerry Whirlfloc T	Fining	Boil	0 min.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.6 oz Temp: 68 °F CO₂ Level: 2.1 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	4	2	70	15	1
Mash Chemistry and Brewing Water Calculator

Notes

Base of Pilsner with 15% wheat, and 5% chit to add a bit of body, and head retention.

First time with the Wyeast 2565, but it comes highly recommended from just about everywhere. I plan on pitching at around 60F and keeping it around there until I've hit around 30-40% attenuation, and then let it raise to room temperature to finish up.

Bittering with ~.6oz of Pearl to 25 IBU's. 2 ounces of Mandarina Bavaria near the end of the boil for it's flavor, and then dry hop in the keg w/ 1 oz of Saaz and Mandarina Bavaria. Should provide some spicy Nobel characteristics as well as being a bit fruity/citrusy.

View Count: 447
Brew Count: 0
Last Updated: 2021-09-17 19:29 UTC

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