Bakke Brygg Kölsch CLONE - Beer Recipe - Brewer's Friend

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Bakke Brygg Kölsch CLONE

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 27.01 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: LTS
Hop Utilization: 88%
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Sunday March 14th 2021
1.048
1.011
4.9%
22.6
4.2
n/a
276.43
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Viking - Pilsner Malt2 kg Pilsner Malt R 16.64 / kg
R 33.28 		37 1.9 39.2%
700 g Weyermann - Vienna Malt700 g Vienna Malt R 31.83 / kg
R 22.28 		37 3.5 13.7%
2.30 kg ZA - Pale Malt2.3 kg Pale Malt R 26.54 / kg
R 61.04 		37.6 3.5 45.1%
0.10 kg Weyermann - Pale Wheat0.1 kg Pale Wheat R 22.33 / kg
R 2.23 		36 2 2%
5.10 kg / R 118.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops R 0.93 / g
R 41.85 		Pellet 4 First Wort 0 min 17.96 56.3%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops R 0.93 / g
R 32.55 		Pellet 4 Boil 10 min 4.6 43.8%
80 g / R 74.40
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gelatin R 0.64 / g
R 3.20 		Water Agt Mash --
R 3.20
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
R 80.00 / each
R 80.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
R 80.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.93 bar       Temp: 4 °C       CO2 Level: 2.65 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
21.9 L Strike 65 °C 65 °C 60 min
Temperature -- 77 °C 10 min
18 L Sparge 72 °C 72 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7
Mash volume with grains 8.8
Grain absorption losses -2.8
Remaining sparge water volume 28.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 33.1 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 26.9 L) 27
Estimated amount in fermentor 27
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Translated from Cloned/Copied Recipe.


The amount of mash and rinse water you should use depends on the equipment and the method you brew. As an estimate, we can say that you can use 20 l of mash water and 13.3 l of rinsing water for this beer. Some brewing machines (eg Speidel Braumeister) may require larger amounts of mash water. Always check the manual on the equipment you use.

Mashing at 65 degrees for 75 min. Mash at 77 degrees for 5 minutes if you have the opportunity to increase the temperature in the mash.

Cool to 15 degrees before pitching yeast.

Fermentation at 16 degrees until storm fermentation begins to decrease (typically after 3-5 days). Then increase to 20 degrees and keep the rest of the fermentation period (a total of 14 days).

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  • Last Updated: 2021-07-25 08:38 UTC