Crow's Caw Kölsch - Beer Recipe - Brewer's Friend

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Crow's Caw Kölsch

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.87 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: StormCrow Brewing
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday February 1st 2022
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OG: 1.047 FG: 1.010 ABV: 4.9% IBU: 25

1.058
1.014
5.8%
27.5
27.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Avangard - Vienna5.5 lb Vienna 37.7 3.5 45.1%
4.50 lb Weyermann - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 36.9%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 8.2%
0.50 lb Weyermann - CaraAroma0.5 lb CaraAroma 36 140 4.1%
4 oz Weyermann - Carafa Special Type II4 oz Carafa Special Type II - (late mash tun addition) 29.9 425 2.1%
3 oz Briess - Blackprinz Malt3 oz Blackprinz Malt - (late mash tun addition) 25 500 1.5%
4 oz Briess - Chocolate4 oz Chocolate 25 350 2.1%
12.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Magnum0.5 oz Magnum Hops Pellet 12 Boil 60 min 25.18 33.3%
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 3.4 Boil 5 min 2.32 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
3 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Kolsch II OYL-044
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 152 °F 60 min
1 gal Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.09 24.4  
Mash volume with grains 7.07 28.3  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 2.74 g | 10.9 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.87 27.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
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: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

2024-03-16 Last batch was nice. Got some feedback from stormcrow. We missed the carbonation on it massively when canning so that will be better next time. Also, it was "a lot roastier" than when they make it so changing some of the process. Adding the milled dark malts super late in the mash and putting in less. I needed to change the 0.5 lbs of Carafa I to Carafa II so that goes down to 0.25 and I'm using 1 oz less black prinz (4 to 3).
Been a year, making this again after having lived on czech dark lager. Editing the original recipe a little bit to include the fact that the dark malts are only added in the mash right before the bag is pulled. Getting the color out and only a small amount of roast. This was originally done, but wasn't reflected in the recipe. Also adjusted the acid slightly up to keep the mash pH below 5.4 as the dark malts would not participate in the enzymatic rest and not contribute the pH there.

Original malts were Sugarfoot Sue (Vienna) and Whisper Sister (Pilsner) from Gateway Malting, https://gatewaymalt.com/
Thanks to StormCrow Brewing for the recipe.
Gonna give OYL-044 a try. Supposed to be like WLP-029... we'll see.
Didn't have black malt, got black prinz, same Lovibond
didn't see Dark Chocolate, got briess chocolate.

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  • Last Updated: 2024-03-16 15:29 UTC