Brewer's Friend

Print

Kolsch

162 calories 17.3 g 12 L
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Geoff Joyce
Calories: 162 calories (Per 12L)
Carbs: 17.3 g (Per 12L)
Created: Tuesday August 8th 2023
Similar Recipes

Alfie - Kolsch

by Toombstone

OG: 1.049 FG: 1.013 ABV: 4.8% IBU: 26

BahBrincô Kölsch

by Andreguetti

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 28

1.049
1.013
4.6%
27.0
9.6
5.2
11.73
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Voyager Craft Malt - Veloria Schooner4.5 kg Veloria Schooner $ 2.47 / kg
$ 11.12 		35.9 7.04 85.7%
0.25 kg Voyager Craft Malt - Vienna Schooner0.25 kg Vienna Schooner $ 2.47 / kg
$ 0.62 		36 9.98 4.8%
0.50 kg Gladfield - Dextrose Sugar0.5 kg Dextrose Sugar 46 9.5%
5.25 kg / $ 11.73
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Hallertau Mittelfruh12.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 4.78 12.5%
12.50 g Hersbrucker12.5 g Hersbrucker Hops Pellet 4 Boil 60 min 5.1 12.5%
25 g Hersbrucker25 g Hersbrucker Hops Pellet 4 Boil 30 min 7.83 25%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 7.35 25%
12.50 g Hersbrucker12.5 g Hersbrucker Hops Pellet 4 Boil 5 min 1.02 12.5%
12.50 g Hallertau Mittelfruh12.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.95 12.5%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Townsville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 16 186 93 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L strike Temperature -- 55 °C --
Mash in Infusion -- 68 °C 90 min
Mash out Infusion -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains (equipment estimates 14.5 L) 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 11.2 L) 7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.2 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17
Top off amount 6
Going into fermentor 23
Total: 24.3  
Equipment Profile Used: System Default
 
Notes

BIAB method for Braumeister 20l, efficiency 73/75 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

27l to mash / Mash PH 5.4/5.5
No sparge
Boil PH 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Fermentation at 20 to 22c˚"7/10 days"

Dry Hop 22c˚ (1st Dry Hop at around 1.025/1.022
50g Amarillo, after two days put the 2nd Dry Hop for two more days”
50g Galaxy
50g Citra

Cold crash!

Purging the hops until cleaned. It usually takes 7 to 10 days.

Last Updated and Sharing
 
173
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-05-20 03:24 UTC