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Kolsch JZ

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Rick Story
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday August 21st 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 93.4%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.7%
3.30 oz German - Acidulated Malt3.3 oz Acidulated Malt 27 3.4 1.9%
10.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 31.79 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.70 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
2.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.25 g Table Salt Water Agt Mash 0 min.
1 tsp Gelatin Fining Other 0 min.
0.25 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal 160 degrees Strike 160 °F 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.01 16.1  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Fermentation Temp: 58-62.
Transfer to keg once fermentation is done.
Hold at 34 to clear beer for 4 weeks!! , add finings 24 hrs. before transferring to keg. Fine with Gelatin 1 tsp per 1/2 cup water, then heat to 150 to dissolve, add to fermenter.

Rack to Keg, Carb to 2.5 Vol CO2
Starter: 7/14/25 MFR. 1.25 Liter 1.040 125 g DME 250 m/ml cell count. 1/4 tsp yeast nutrient
WY 2565 Ferments well at cold 55-60 °F.
Pitch at 60, 35 seconds O2
2 Day diacetyl rest at 63-65
OG was 1.056, Extract and brew efficiency 73%

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  • Last Updated: 2025-08-30 23:47 UTC