Brewer's Friend

Print

Kolsch

133 calories 11.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 29.3 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Tuesday May 6th 2025
1.044
1.007
4.8%
15.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Weyermann - Pilsner4.2 kg Pilsner 36 1.5 95%
220 g Weyermann - Pale Wheat220 g Pale Wheat 36 2 5%
4.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.36 g Magnum5.36 g Magnum Hops Leaf/Whole 15.7 Boil 90 min 14.16 47.2%
6 g Tettnanger6 g Tettnanger Hops Leaf/Whole 4.5 Boil 5 min 0.85 52.8%
11.36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 185 g       Temp: 20 °C       CO2 Level: 3.2 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
15.5 L Infusion 65 °C 65 °C 60 min
Infusion 75 °C 75 °C 10 min
16.7 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.5
Mash volume with grains 18.4
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 16.5 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 29.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

ปรุงน้ำ
Mash+Sparge - Calcium Chloride = 2.8 g / Epsom Salt = 1.2 g / Gypsum = 2.5 g
................................................. ............
การหมัก (Fermentation) 16°C = 10 วัน....19°C = 2 วัน......Cold crash 2°C = 10 วัน
...........................................................
คุม pH ก่อนหมัก ให้อยู่ช่วง 5.2-5.4
...........................................................
CO2 3.0 ที่ 20 องศา 14 วัน

Last Updated and Sharing
 
643
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-04-03 12:13 UTC