Iceberg! Kölsch (AHA NHC Gold 2023) - Beer Recipe - Brewer's Friend

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Iceberg! Kölsch (AHA NHC Gold 2023)

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/iceberg-kolsch/
Created: Monday October 16th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Bestmalz - BEST Pilsen10.5 lb BEST Pilsen 37 1.9 90.3%
1.13 lb Weyermann - Vienna Malt1.13 lb Vienna Malt 37 3.5 9.7%
11.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 14.76 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 15 min 7.33 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 423 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
2 g pickling lime (calcium hydroxide) to treat strike water
2 g gypsum (CaSO4) to treat strike water
2 g calcium chloride (CaCl2) to treat strike water
20 mL 10% phosphoric acid @ 15 min
½ tablet Whirlfloc @ 5 min
12 mL 0.1% ZnSO4 (yeast nutrient) at pitching
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.92 g | 23.7 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Metts Potter of Morrow, OH, a member of the Bloatarian Brewing League homebrew club, won a gold medal in Category 2: Pale European Beer in the 2023 National Homebrew Competition Final Round in San Diego. Potter’s Kölsch earned gold out of 131 entries.

Bulk treat 10 gal. (37.85 L) RO water with 2 g each pickling lime, gypsum, and calcium chloride.

Follow low-oxygen brewing practices to the extent possible with your system. Techniques employed were pre-boiling and chilling strike water, purging tubing and grain bed with CO2, underletting mash, using a mash cap, and conducting a full-volume mash to avoid need for sparging.

Dough in at 144°F (62°C), then step mash at 148°F (64°C), 153°F (67°C), 163°F (73°C), and 170°F (77°C) for 45, 10, 45, and 15 min., respectively.

Boil gently with kettle partially covered for 60 min. Adjust pH to 5.1 with 15 min. remaining in boil. Add Whirlfloc with 5 min. left in boil.

Chill rapidly and transfer clear wort to fermenter, minimizing carryover of trub and hop matter as much as possible. Oxygenate to 16–18 ppm. Pitch yeast at 62°F (17°C) and allow to free-rise to 66°F (19°C) at about 60% of expected attenuation.

Closed-transfer to CO2-purged keg with 3-4 remaining gravity points and spund to 2.8 vol. (5.6 g/L) CO2. Lager until clear.



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  • Last Updated: 2023-10-16 20:43 UTC