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Howland hop Kolsch

148 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: K├Âlsch
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4.65 gallons
Post Boil Size: 2.875 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created Saturday November 12th 2022
1.045
1.010
4.6%
23.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Niagara Malt - Pilsner4.25 lb Pilsner 35 1.8 90.7%
2 oz American - Victory2 oz Victory 34 28 2.7%
3 oz American - Carapils (Dextrine Malt)3 oz Carapils (Dextrine Malt) 33 1.8 4%
2 oz Dingemans - Biscuit2 oz Biscuit 34.5 22 2.7%
75 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Cluster0.4 oz Cluster Hops Leaf/Whole 6.5 Boil 60 min 19.98 66.7%
0.20 oz Cluster0.2 oz Cluster Hops Leaf/Whole 6.5 Boil 10 min 3.62 33.3%
0.60 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tab Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.10 oz Juniper Berries Flavor Mash 1 hr.
0.25 oz Juniper Berries Flavor Mash 15 min.
0.25 oz Juniper Berries Flavor Mash 3 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5.50 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 58 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.8 oz       Temp: 58 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 qt Infusion 169 °F 152 °F 35 min
9 qt Batch Sparge 160 °F 147 °F 30 min
Strike -- -- --
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 1.76 7  
Mash volume with grains 2.13 8.5  
Grain absorption losses -0.59 -2.3  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 4.65 18.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 2.88 11.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.88 g | 11.5 qt) 2.75 11  
Total: 5.49 21.9
Equipment Profile Used: System Default
 
Notes

Fermented at 66-67 for 1 week in primary. After 2 weeks moved fermentor to basement for additional conditioning in primary fermentor for 3 days at 56-58 F, then racked to secondary for additional 2 1/2 weeks.

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  • Last Updated: 2023-02-02 23:07 UTC