The Killer Kolsch - Beer Recipe - Brewer's Friend

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The Killer Kolsch

146 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday June 26th 2022
1.045
1.007
5.0%
23.1
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Rahr - Standard 6-Row7 lb Standard 6-Row 36.3 2.3 69.4%
3.08 lb American - Vienna3.08 lb Vienna 35 4 30.6%
10.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.8 Boil 60 min 17.57 66.7%
0.50 oz comet0.5 oz comet Hops Pellet 8.3 Boil 10 min 5.51 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.90 ml lactic acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98.3 15 120 238.3 144.1 49.8
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.51 38  
Mash volume with grains 10.32 41.3  
Grain absorption losses -1.26 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.44 g | 25.8 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Brewed on July 4th, 2022 via BIAB Method

Added 3 grams of CaCl2 (anhydrous), 3 grams of gypsum, and 2 tsp (10 mL) of lactic acid for mash pH and salt adjustments.

Started with 8.5 gallons of water and raised strike temp to 156 degrees F. Mash temp was 152 degrees F and held for 60 minutes.

SG = 8 gallons @ 8.6 Brix (1.034 g/L)
OG = 6.25 gallons @ 11.4 Brix (1.045 g/L)
FG = 5.4 Brix = 1.007 g/L after correction for alcohol.

Fermentation temp ~ 80 degrees F hence high attenuation

Kegged and bottled on 7/17/2022

bottled beer CO2 volumes = 2.7


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  • Last Updated: 2022-07-17 16:46 UTC