Blacksenstein's Krispy Kolsch - Beer Recipe - Brewer's Friend

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Blacksenstein's Krispy Kolsch

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 54.2 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: L
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Tuesday January 5th 2021
1.053
1.014
5.2%
28.3
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 kg Gambrinus - Pilsner Malt9.9 kg Pilsner Malt 37.3 1.5 84.4%
0.70 kg Munich - Light 10L0.7 kg Munich - Light 10L 33 10 6%
526 g German - Acidulated Malt526 g Acidulated Malt 27 3.4 4.5%
0.60 kg Weyermann - Carafoam0.6 kg Carafoam 34.5 2.2 5.1%
11.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Northern Brewer - German Hallertau6 oz German Hallertau Hops Pellet 2.8 Boil 60 min 24.32 75%
2 oz Northern Brewer - German Hallertau (4.1 AA)2 oz Northern Brewer - German Hallertau (4.1 AA) Hops Pellet 2.8 Boil 15 min 4.02 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.20 g Epsom Salt Water Agt Mash 1 hr.
5.40 g Gypsum Water Agt Mash 1 hr.
4.20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
14 - 20 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 819 B cells required
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 819 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 291.1 g       Temp: 16 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 11 15 49 82 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.7 L Infusion -- 66 °C 80 min
33.6 L Batch Sparge -- 75 °C 25 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.68 L. Suggest reducing initial water volume to 45.4 L and adding 14.28 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 35.2
Mash volume with grains 42.9
Grain absorption losses -11.7
Remaining sparge water volume 31.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.7 L) 54.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 44.5 L) 50
Estimated amount in fermentor 50
Total: 66.8  
Equipment Profile Used: System Default
 
Notes

BAKING SODA IS ADDED TO THE ACTUAL MASH, not to the mash water or sparge water.

Note that this is the first recipe we've used baking soda in in a long time for mash adjustment of water ions and pH.

BOIL = 90 MINUTES! 90 minute boil due to pilsen malt! hops don't start going in until 60 minutes remain!

  • at the end of sparging, strike water not exceeding 168–170 °F (76–77 °C) is important. if its lower, not the biggest deal, potential loss of probably 0.2 ABV using room temp water in a light sparge.

  • 2 weeks primary, 2 weeks secondary in colder location. Bring back up to 16 degrees for bottling (move secondaries to required location 48 hours before bottling). Let bottles rest at 16C for 2 weeks, after which chill and enjoy, but bottle conditioning this beer for 2-3 weeks in a fridge is ideal (pour 'em gently).

  • bottling sugar works out to basically/just-over 3g of dextrose per bottle if doing it individually.
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  • Last Updated: 2021-01-17 03:43 UTC