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Jed's Kolsch

168 calories 16.9 g 16 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: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Club
Calories: 168 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Saturday February 21st 2026
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1.051
1.012
5.1%
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Viking - Extra pale malt8.75 lb Extra pale malt 37.6 1.8 89.7%
0.50 lb American - Vienna0.5 lb Vienna 35 4 5.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Artisan - Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 21.97 71.4%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 3.19 28.6%
1.75 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.27 17.1  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.52 g | 18.1 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Mash grain with 1.5 Qt water to 1lb of grain at 149 degrees for 60 mins. Mashout at 168 degrees. Sparge at 170 degrees to 6.5 Gal kettle volume or 1.037 SPG.
Ferment cold - 60 degrees if possible with double ale yeast pitch. Lager 4 weeks before serving.

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  • Last Updated: 2026-02-21 05:28 UTC