Blood Orange Kolsch - Beer Recipe - Brewer's Friend

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Blood Orange Kolsch

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday August 31st 2024
1.052
1.010
5.6%
10.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Root Shoot Malting - Pilsner11 lb Pilsner 37 2 86.3%
0.50 lb Root Shoot Malting - Genie Vienna 0.5 lb Genie Vienna 36 7 3.9%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.9%
0.50 lb Root Shoot Malting - US - Root Shoot Malting - Aromatic0.5 lb US - Root Shoot Malting - Aromatic 33 38 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil at 209 °F 60 min 7.76 50%
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil at 209 °F 10 min 2.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 oz Biofine Clear Fining Kegging 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 34 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Steeping 149 °F -- --
1.5 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.58 22.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 2.27 9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

8/31/24 Brew; 9/8 2ndary w/ clarifier; Keg 9/15
1.034 OG
1.006 FG

4/26/25 Brew; 5/12 Secondary
1.052 OG (1.044 after adding 1 gal water in fermenter)
1.004 FG

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  • Last Updated: 2025-05-13 13:08 UTC