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Noel Imp Kolsh #2 7/26/25

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Sean
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday July 26th 2025
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OG: 1.060 FG: 1.010 ABV: 6.5% IBU: 24

1.061
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pilsner12 lb Pilsner 36 1.5 77.4%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 6.5%
0.50 lb Great Western - American Munich0.5 lb American Munich 35.4 7.94 3.2%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 6.5%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 6.5%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Columbus0.4 oz Columbus Hops Lupulin Pellet 16.7 Boil 60 min 21.93 28.6%
1 oz Tettnanger1 oz Tettnanger Hops Lupulin Pellet 2.3 Boil 10 min 2.74 71.4%
1.40 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Oak Lodge Water Supply
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
Steeping 122 °F 122 °F 20 min
Steeping 122 °F 150 °F 45 min
150 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.15 20.6  
Mash volume with grains 6.39 25.6  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.09 g | 16.3 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

used glucabuster 1/4 t to mash
and 1 T lactic acid during mash
forgot the 1 t during sparge to correct for Pdx water PH which is 8 and should be in the 5 range, lactic acid lowers ph

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  • Last Updated: 2025-07-27 05:29 UTC