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Schnauzer Kölsch

182 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew
Calories: 182 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday May 16th 2024
1.055
1.013
5.5%
18.2
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner $ 0.00 / lb
$ 0.00 		38 1.6 86.9565%
1 lb German - Vienna1 lb Vienna $ 0.00 / lb
$ 0.00 		37 4 8.69565%
0.50 lb German - Carapils0.5 lb Carapils $ 0.00 / lb
$ 0.00 		35 1.3 4.34783%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops $ 0.00 / oz
$ 0.00 		Pellet 2.5 Boil at 212 °F 60 min 9.03059 76.9%
0.15 oz Hallertau Blanc0.15 oz Hallertau Blanc Hops $ 0.00 / oz
$ 0.00 		Pellet 11.3 Boil at 212 °F 60 min 6.12274 11.5%
0.15 oz Hallertau Blanc0.15 oz Hallertau Blanc Hops $ 0.00 / oz
$ 0.00 		Pellet 11.3 Boil at 212 °F 15 min 3.03812 11.5%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 15 min.
0.25 oz Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 15 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Arlington, VA, US
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 25 25 25 25 25
Low mineral profile is called for in this beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
0.5 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Ferment for 2 weeks in the primary, before racking and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36-39F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

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  • Last Updated: 2024-07-02 21:09 UTC