K for Kölsch - Beer Recipe - Brewer's Friend

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K for Kölsch

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.8 liters
Post Boil Size: 22.81 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 55% (brew house)
Source: RockHopper
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Sunday June 27th 2021
1.058
1.014
5.8%
24.9
12.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.14 kg German - Pilsner1.142 kg Pilsner 38 2.77 17.4%
0.24 kg German - Vienna0.24 kg Vienna 37 9.18 3.7%
0.24 kg German - Wheat Malt0.24 kg Wheat Malt 37 3.84 3.7%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 59.88 3%
4.75 kg German - Pale Ale4.748 kg Pale Ale 39 4.64 72.3%
6.57 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Leaf/Whole 8.2 Boil 60 min 19.6 33.3%
20 g Tettnanger20 g Tettnanger Hops Leaf/Whole 2.1 Boil 30 min 3.86 33.3%
20 g Motueka20 g Motueka Hops Leaf/Whole 7 Boil 2 min 1.41 33.3%
60 g / kr 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 137.5 g       Temp: 20 °C       CO2 Level: 2.58 Volumes
 
Target Water Profile
Copenhagen City, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 23 52 79 71 362
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 63 °C 60 min
5 L Sparge -- 72 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.7
Mash volume with grains 22.1
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 15.7 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

From the book "Ølbrygging: Fra Hånd Til Mund" by Thomas Horne and Colin Eick.

Fermentation for 3-4 weeks.

Lagring i 2-4 måned.

Last Updated and Sharing
 
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  • Last Updated: 2021-06-27 13:06 UTC
  • Snapshot Created: 2021-06-27 13:05 UTC