Cologne Is My Hometown - Beer Recipe - Brewer's Friend

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Cologne Is My Hometown

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Matt Liddy
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday March 4th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Pilsner11.5 lb Pilsner 38 1.6 95.8%
4 oz German - Vienna4 oz Vienna 37 4 2.1%
4 oz Belgian - CaraVienne4 oz CaraVienne 34 20 2.1%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Liberty0.5 oz Liberty Hops Pellet 5.5 First Wort 0 min 5.46 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 30 min 11.25 40%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 5.5 Boil 5 min 1.78 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 5 min 1.46 20%
2.50 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 Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Gypsum: 1.1g in mash, 1.3g in sparge
Calcium Chloride: 1.8 in mash, 2.1 in sparge
Lactic: 2.7g in mash, 1.4g in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 162 °F 150 °F 60 min
5.25 gal 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.84 g | 35.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.66 g | 22.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

RO water treated with acid and salts to hit 5.2 - 5.4 pH. Ferment at 60 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees.

Mash out at 168

Based on Gordon Strong's Kolsch recipe but with some tweaks.

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  • Last Updated: 2021-03-06 21:14 UTC