Mandarina Kolsch style Ale - Beer Recipe - Brewer's Friend

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Mandarina Kolsch style Ale

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday July 8th 2021
1.048
1.011
4.8%
28.3
3.5
5.3
13.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Pilsner Malt8 lb Pilsner Malt $ 1.22 / lb
$ 9.76 		37 1.9 80%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 15%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt $ 1.90 / lb
$ 0.95 		23 1.4 5%
10 lbs / $ 10.71
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Barth-Haas - Triple Pearl0.65 oz Triple Pearl Hops $ 2.00 / oz
$ 1.30 		Pellet 10.8 Boil 60 min 25.24 14%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops $ 0.85 / oz
$ 0.43 		Pellet 8.5 Boil 5 min 3.05 10.8%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops $ 0.85 / oz
$ 1.28 		Pellet 8.5 Boil 0 min 32.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop at 34 °F 0 days 21.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop at 34 °F 0 days 21.5%
4.65 oz / $ 3.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5.25 ml Lactic acid Water Agt Mash 0 min.
3 g Ascorbic Acid Water Agt Boil 0 min.
5 g BSG - Fermax Yeast Nutrient Other Boil 0 min.
1.50 g BSG - Kerry Whirlfloc T Fining Boil 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 4 2 70 15 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 164 °F 152 °F 60 min
3.6 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.5 14  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Base of Pilsner with 15% wheat, and 5% chit to add a bit of body, and head retention.

First time with the Wyeast 2565, but it comes highly recommended from just about everywhere. I plan on pitching at around 60F and keeping it around there until I've hit around 30-40% attenuation, and then let it raise to room temperature to finish up.

Bittering with ~.6oz of Pearl to 25 IBU's. 2 ounces of Mandarina Bavaria near the end of the boil for it's flavor, and then dry hop in the keg w/ 1 oz of Saaz and Mandarina Bavaria. Should provide some spicy Nobel characteristics as well as being a bit fruity/citrusy.

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  • Last Updated: 2021-09-17 19:29 UTC