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Kottbusser

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kottbusser
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday April 13th 2026
1.054
1.014
5.3%
20.2
4.3
5.6
52.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pilsen Malt 2-Row12 lb Pilsen Malt 2-Row 37 1.2 50.3%
6 lb Briess - White Wheat Raw6 lb White Wheat Raw $ 2.49 / lb
$ 14.94 		34.5 2 25.1%
34 oz Flaked Oats34 oz Flaked Oats $ 0.20 / oz
$ 6.80 		33 2.2 8.9%
24 oz US - Flaked Wheat24 oz Flaked Wheat $ 2.49 / lb
$ 3.74 		34 2 6.3%
10 oz Avangard - Light Munich10 oz Light Munich $ 1.99 / lb
$ 1.24 		37 8 2.6%
2 oz Molasses2 oz Molasses - (late boil kettle addition) 36 80 0.5%
24 oz Honey24 oz Honey $ 6.18 / lb
$ 9.27 		35 2 6.3%
382 oz / $ 35.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Czech Saaz2.5 oz Czech Saaz Hops $ 2.00 / oz
$ 5.00 		Pellet 2.1 Boil 60 min 9.32 31.3%
2.25 oz Czech Saaz2.25 oz Czech Saaz Hops $ 2.00 / oz
$ 4.50 		Pellet 2.1 Boil 30 min 6.44 28.1%
3.25 oz Czech Saaz3.25 oz Czech Saaz Hops $ 2.00 / oz
$ 6.50 		Pellet 2.1 Boil 10 min 4.39 40.6%
8 oz / $ 16.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
2 tsp Irish Moss $ 1.99 / oz
$ 0.66 		Fining Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.50 tsp Lactic acid $ 1.00 / oz
$ 0.25 		Water Agt Mash 1 hr.
$ 0.91
 
Yeast
Omega Yeast Labs - Omega yeast labs - Missing Linck
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 0 70 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 176 °F 154 °F 60 min
10 gal Batch Sparge 170 °F 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.55 gal (54.2 qt). Suggest reducing initial water volume to 11.99 gal (47.96 qt) and adding 1.55 gal (6.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.95 27.8  
Mash volume with grains 8.73 34.9  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume (equipment estimates 9.49 g | 38 qt) 9.2 36.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 13.25 53  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.15 64.6
Equipment Profile Used: System Default
 
Notes

10 gallon batch, pitched Missing Linck in 5 gallons and WLP029 in the other 5 gallons

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  • Last Updated: 2026-04-24 22:34 UTC