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Sun-Kölsched Faces v3 - Kölsch

126 calories 10.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 126 calories (Per 12oz)
Carbs: 10.4 g (Per 12oz)
Created: Wednesday June 4th 2025
1.039
1.006
4.3%
19.7
3.7
5.3
10.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Rahr - Premium Pilsner6.75 lb Premium Pilsner 36.8 1.75 84.4%
1 lb Rahr - White Wheat1 lb White Wheat $ 2.05 / lb
$ 2.05 		39.1 3.2 12.5%
0.25 lb Honey Malt0.25 lb Honey Malt 37 25 3.1%
8 lbs / $ 2.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 60 min 19.69 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.25 g Pickling Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 59 min.
8 each Fermcap Fining Boil 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
1 lb Honey Water Agt Boil 5 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 318 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Using 100% HyVee RO
***
Assuming 8.00lb grain, 1oz hops, 8.50g total water
pre-boil target 7.50g Grain loss 1.00g
after hops loss 7.46g Hops loss 0.04g
post-boil 6.12g Boil loss 1.34g
post-chill 5.88g Chill loss 0.24g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 6.5g mash-in @158F Infusion 158 °F 152 °F 60 min
2 gal Pre-boil target = 7.5g Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.54 34.2  
Mash volume with grains 9.18 36.7  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.29 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 8.54 34.2
Equipment Profile Used: System Default
 
Notes

1) Rehydrate the yeast packet at 59 - 77°F; info/link below.
2) Warm honey container in pot of hot water
3) Add Fermcap prior to boil
4) Add Whirlfloc 15 mins before end of boil
5) Ferment at 50F until reaching .002 - .005 above FG
6) Raise 3F per day for ~6days until 68F, then hold for 3days
7) Add PMB when kegging
8) Lager in keezer on CO2 for 4-8wks

***
YEAST REHYDRATION INFO
https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1/2cup since 1 packet) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
4) Gently stir and pitch the resultant cream into the fermentation vessel.

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  • Last Updated: 2025-06-15 03:13 UTC