Konventional Kölsch - Beer Recipe - Brewer's Friend

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Konventional Kölsch

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Fats Schindee
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday April 6th 2021
1.049
1.011
5.0%
22.2
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Ireks - Pilsner Malt4 lb Pilsner Malt 36 1.8 88.9%
6 oz German - Vienna6 oz Vienna 37 4 8.3%
2 oz German - CaraFoam2 oz CaraFoam 37 1.8 2.8%
72 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Magnum0.15 oz Magnum Hops Pellet 12.9 First Wort 60 min 16.14 23.1%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.2 Boil 15 min 6.02 76.9%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Gelatin Fining Kegging --
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.77 psi       Temp: 37 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
RO water
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
9 qt BIAB Infusion 155 °F 148 °F 60 min
5.68 qt dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.09 g | 20.3 qt) 4.21 16.9  
Mash volume with grains (equipment estimates 5.45 g | 21.8 qt) 4.57 18.3  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.4 13.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 4.21 16.9
Equipment Profile Used: System Default
 
Notes

Start fermentation at 63, then bump up to 66 after 3 days, then 68 after 3 more days to finish fermentation, then slowly lower to 40 to cold condition for a few weeks (or keg warm, then crash in keezer and lager for a couple weeks prior to serving).

Fine with gelatin after crashing, either in FV before kegging, or in keg before carbonating.

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  • Last Updated: 2021-09-03 18:46 UTC