Kolsch Money - Beer Recipe - Brewer's Friend

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Kolsch Money

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Craft Beer & Brewing
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday November 10th 2020
1.045
1.008
4.8%
26.0
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb German - Pilsner8.75 lb Pilsner 38 1.6 79.5%
16 oz German - Vienna16 oz Vienna 37 4 9.1%
16 oz Briess - Wheat Malt, White16 oz Wheat Malt, White 39.1 2.5 9.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Perle0.625 oz Perle Hops Pellet 7 Boil 60 min 15.54 18.5%
2.75 oz Hersbrucker2.75 oz Hersbrucker Hops Pellet 4 Boil 15 min 10.43 81.5%
3.37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Mash 10 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.19 psi       Temp: 40 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.03 gal Strike 150 °F 150 °F 30 min
Pull 25% of mash, raise to 160 and rest 10 minutes, bring to gentle boil for 15 min Decoction 150 °F 212 °F 15 min
5.06 gal Mix decoction thoroughly back into mash. Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.87 g | 23.5 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Beer Recipe From Springdale Beer Company.

Add any necessary acid and salts to get to 5.3 - 5.4 ph.

Mash at 150 for 30 minutes. Pull 1/4 of the mash to another pot, raise to 160 and rest for 10 minutes, then boil gently for 15 minutes. Add back to main mash and mix thoroughly for mash out. Mash for 10 more minutes, drain and batch sparge.

Cool to 58, aerate well and pitch yeast. Ferment at 60.

At terminal gravity lower temp to 50 for a few days. Optionally, add fresh krausen to carbonate before layering. To do this you would need to transfer into a keg first. Boil 12oz DME and water to get to 1.044. Add lager yeast for 8-24 hours, then blend into main fermentation. Monitor pressure so it does not go beyond 15 psi. After second fermentation is done, cool to 32 for 2 or more weeks.

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  • Last Updated: 2022-01-01 20:51 UTC