The Hound - Beer Recipe - Brewer's Friend

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The Hound

165 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: E. Newcomb
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday May 5th 2014
1.050
1.012
4.9%
32.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 80%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 6.7%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 6.7%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.9 Boil 60 min 20.91 57.1%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 30 min 3.09 14.3%
0.50 oz Perle0.5 oz Perle Hops Pellet 7.8 Boil 30 min 8.04 14.3%
0.25 oz Perle0.25 oz Perle Hops Pellet 7.8 Boil 2 min 0.44 7.1%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3 Boil 2 min 0.17 7.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gypsum Water Agt Boil 45 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 5 oz. in H2O (1 cup) and Beer (1 cup)       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.85 g | 27.4 qt) 3.22 12.9  
Mash volume with grains (equipment estimates 6.85 g | 27.4 qt) 3.34 13.4  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.22 12.9
Equipment Profile Used: System Default
 
Notes
  1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).

  2. Sanitize all equipment.

  3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.

  4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.

  5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.

  6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.

  7. Add gypsum at 45 min and Irish moss at 15 min.

  8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.

  9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.

  10. Take OG reading.

  11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.

  12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.

  13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.

  14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.

  15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.

  16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.

  17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.

  18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.
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  • Last Updated: 2014-08-23 19:24 UTC