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Grapefruit Kölsch Style Ale

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Wednesday February 10th 2021
1.055
1.012
5.6%
11.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 89.4%
0.35 kg German - Vienna0.35 kg Vienna 37 4 5.7%
0.30 kg Canada Malting - WHITE WHEAT MALT0.3 kg WHITE WHEAT MALT 38.1 3.5 4.9%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Hersbrucker18 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.76 43.9%
18 g Barth-Haas - Strisselspalt18 g Strisselspalt Hops Pellet 2.1 Boil 10 min 1.45 43.9%
5 g Barth-Haas - Hallertauer Magnum5 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 7.13 12.2%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
230 g Grapefruit Peel Flavor Secondary 25 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 134.5 g       Temp: 10 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
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
17.83 L Strike 71 °C 65 °C 55 min
15.1 L Sparge 70 °C 70 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 17.8
Mash volume with grains 21.9
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 22 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 24
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Mash in at 65°C
Sparge at 70°C
Boil.

Chill to ca 25°C
Rack pitch and ferment at 16-18°C for 7-14 days.

(freeze down grapefruit zest)

Place sanitized fruit zest into secondary, rack into secondary.

age approx 21-28 days at 10-12°C.

prime and bottle.

drinkable within approx 6-10 days.

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  • Last Updated: 2021-03-03 20:36 UTC