Das Funke Kölschbier - Beer Recipe - Brewer's Friend

Das Funke Kölschbier

131 calories 13.1 g
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 131 calories (Per )
Carbs: 13.1 g (Per )
Created: Tuesday November 14th 2017
1.043
1.010
4.4%
24.6
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Bestmalz - BEST Pale ale3.9 kg BEST Pale ale 38.1 2.81 90.3%
210 g Weyermann - Munich Type I210 g Munich Type I 38 6 4.9%
210 g German - Carapils210 g Carapils 35 1.3 4.9%
4,320 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g BSG - Magnum12 g Magnum Hops Pellet 11 First Wort 60 min 17.9 23.1%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 10 min 6.71 76.9%
52 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 18 °C 64 °C 30 min
Vorlauf 64 °C 72 °C 30 min
15 L Batch Sparge 72 °C 78 °C 30 min
Starting Mash Thickness: 4.3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
5 ml Lactic acid Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
2 ml Phosphoric acid Water Agt Sparge 30 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Kolsch Dazs Funke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Ca 60 Mg 15 Na 12 Cl 45 SO4 40 HCO 0
Stop sparging at 1:010 to reduce graininess. Salts for mash: 2g of CaCl 2g CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Notes


Mash at 68c for 90 minutes. Mash out at 72c.
At flameout, immediately whirlpool and chill wort. Aerate and pitch rehydrated dry yeast.
Ferment at 15c for approximately 4 days then increase to 18C until finished. FG should ideally be 1:008 or less for Kolsch to ensure dryness. Chill to 2c. Add gelatin, leave for further 2 days. Transfer to keg via filter and force carbonate at 2.5 vol. Lager at 2c for 3-4 weeks.

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Last Updated: 2024-02-08 22:57 UTC

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