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Kolsch

151 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday February 27th 2025
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1.046
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4.5%
30.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 lb Weyermann - Barke Pilsner Malt8.4 lb Barke Pilsner Malt 37.03 1.75 86.6%
1 lb Montana Craft Malt - White Wheat Malt1 lb White Wheat Malt 37.7 2.7 10.3%
0.30 lb Avangard - Light Munich0.3 lb Light Munich 37 8 3.1%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Yakima Chief Hops - German Magnum0.3 oz German Magnum Hops Pellet 13.5 First Wort 0 min 18.68 9.1%
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.8 Boil 30 min 8.43 30.3%
2 oz Callista2 oz Callista Hops Pellet 3.5 Whirlpool at 175 °F 15 min 3.05 60.6%
3.30 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 3 13 67 12 0
Aim for 5.2 - 5.4 pH for mash water. Add 3ml before doughing in and test.

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Water (ppm): Ca: 27, Mg: 3, Na: 13, SO4: 12, Cl: 67, HCO3: 0
Add 1g Epsom, 1g NaCl, and 3g CaCl to 8 gal (28 L) of distilled water

OR

Water (ppm): Ca 61, Mg 0, Na 13, Cl 86, SO4 57, HCO3 0
Add to 8 gal (30 L) RO water: 4g CaCl2, 1g NaCl, 3g Gypsum (CaSO4)

OR

If Using Aurora Water
Water (ppm): Ca 50-65, Cl 60-75, SO 40-50, Mg Under 10, Na Under 20, HCO Under 40
0.5 Campdem tablet, 3.5g Calcium chloride, 2g of Gypsum
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.34 g | 37.3 qt) 8.46 33.9  
Mash volume with grains (equipment estimates 10.11 g | 40.4 qt) 9.24 37  
Grain absorption losses -1.21 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 8.46 33.9
Equipment Profile Used: System Default
 
Notes

2 step mash:
145 F (63 C) for 45 min
162 F (72 C) for 30 min

OR

Single Infusion at 149 for 60 minutes with a mash out for 15 min at 168.

OR

Step Mash
Step 1: Protein Rest (131°F / 55°C) for 20 minutes. Why: This activates proteolytic enzymes. It breaks down the heavy proteins from the white wheat and Pilsner malt to prevent chill haze and improve head retention.
Step 2: Beta-Amylase Rest (148°F / 64°C) for 45 minutes. Why: This favors the beta-amylase enzyme, which creates highly fermentable simple sugars (maltose). This is the most critical step for achieving the low final gravity and crisp, clean mouthfeel required for a Kölsch.
Step 3: Alpha-Amylase Rest (162°F / 72°C) for 15 minutes. Why: This quickly converts any remaining complex starches into non-fermentable dextrins, providing just enough subtle malt balance so the beer doesn't taste thin or watery.
Step 4: Mash Out (168°F / 76°C) for 10 minutes. Why: This stops all enzyme activity and thins the liquid, making your sparge smoother and preventing the extraction of astringent grain tannins.


Yeast Options
Wyeast 2565
Fermentis K-97
White Labs 029

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Notes w/ Ricky
New World Hop Kolsch (Nelson and Hallertau Blanc)
ISY Enhance to help with head retention
Aiming for 4.5%
Tettra (Hopsteiner product, aids with head retention, during carb)

OG: 1.043
FG: around 1.010-1.011
62.5% pilsner
12.5% Chit
12.5% Vienna
12.5% Munich Light
26 IBU Nelson
Dry hop with Hallertau Blanc


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  • Last Updated: 2026-06-09 17:27 UTC