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Kolsch (recipe w/ Ricky)

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday April 21st 2025
1.049
1.011
5.0%
34.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.80 lb The Swaen - Swaen Pilsner11.8 lb Swaen Pilsner 38 2 65.2%
2.31 lb Riverbend Malt - Great Chit2.31 lb Great Chit 36.8 1.7 12.8%
2 lb Avangard - Vienna2 lb Vienna 37.7 3.5 11%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 11%
18.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 13.5 First Wort at 175 °F 0 min 15.8 16.7%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 13.5 Boil at 212 °F 45 min 12.32 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 13.5 Hop Stand at 180 °F 20 min 3.37 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 11.1 Hop Stand at 180 °F 20 min 2.77 33.3%
3 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Aurora, IL water (carbon filtered)

8.7ml of 88% Lactic Acid to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 gal Infusion 152 °F 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.86 gal (51.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.86 gal (3.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.96 gal (67.85 qt). Suggest reducing initial strike volume to 10.55 gal (42.2 qt) and adding 4.96 gal (19.85 qt) sparge/top-off. 15.51 62.1  
Strike water volume (equipment estimates 15.38 g | 61.5 qt) 15.51 62.1  
Mash volume with grains (equipment estimates 16.83 g | 67.3 qt) 16.96 67.9  
Grain absorption losses -2.26 -9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.86 g | 51.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.58 42.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 10.5 42  
Total: 15.51 62.1
Equipment Profile Used: System Default
 
Notes

Sugar Creek Chit Malt, not Riverbend

Split batch
Batch 1 - Whitelabs 029 yeast and dry hopped with 2oz of Hallertau Blanc
Batch 2 - Safale k-97 year and Amoretti White Peach in the serving keg while it carbonates

6/30/26 - Brew Day Notes

  • Used 14.5 gallons of water for the mash and yielded 10.5 gallons of wort after tilting the pot. Goal was to yield 11 gallons of wort to avoid tilting of the pot. Use more about 1 gallon for the trub when calculating BIAB water amount.
  • A lot of liquid was stuck in the hop basket.
  • The WL029 yeast got a decent amount of trub in the fermenter due to the tilting of the pot. Fingers crossed it clarifies
  • Will aim to dry hop when it hits 1.020 for the gravity with 2 ounces of Hallertau Blanc
  • Based on a pH strip, the pH was on point
  • Whirlpooled from the 15 minute mark until it hit 120 degrees during the cool down.
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  • Last Updated: 2026-06-30 07:04 UTC