Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.72 gallons
Post Boil Size: 10.22 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday January 14th 2022
1.047
1.011
4.7%
22.8
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb The Swaen - Swaen Pilsner17 lb Swaen Pilsner 38 2 95.6%
6.20 oz Briess - Goldpils Vienna Malt6.2 oz Goldpils Vienna Malt 36.8 3.5 2.2%
6.20 oz American - Caramel / Crystal 20L6.2 oz Caramel / Crystal 20L 35 20 2.2%
284.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Tradition (Germany)0.6 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 90 min 6.41 18.8%
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 15.34 62.5%
0.60 oz Crystal0.6 oz Crystal Hops Pellet 4.3 Boil 5 min 1.03 18.8%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
1 gram chalk

5 gram calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 131 °F 10 min
-- 145 °F 45 min
-- 158 °F 20 min
-- 168 °F 10 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 6.67 26.7  
Mash volume with grains 8.09 32.4  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 7.43 g | 29.7 qt) 7.53 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.62 g | 46.5 qt) 11.72 46.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.22 40.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.22 g | 40.9 qt) 10 40  
Total: 14.19 56.8
Equipment Profile Used: System Default
 
Notes

60 degrees pitch yeast raise to 68 than after 4 days lager for 2 months at 40

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  • Last Updated: 2022-01-15 15:04 UTC