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Hell of a Kolsch

164 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: K├Âlsch
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created Wednesday September 30th 2015
1.050
1.010
5.2%
28.2
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 80.6%
1.50 lb Belgian - Munich1.5 lb Munich 38 6 12.7%
5 oz Belgian - Aromatic5 oz Aromatic 33 38 2.7%
7.50 oz American - Carapils (Dextrine Malt)7.5 oz Carapils (Dextrine Malt) 33 1.8 4%
11.78 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 28.2 100%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 55 70 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.22 40.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.42 17.7  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume 5.8 23.2  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 8.5 34  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 7 28  
Hops absorption losses -0.09 -0.4  
Estimated amount in fermentor 6.91 27.6  
Total: 9.97 39.9
 
Notes

Really clear right from the fermentor, nice tasting and very clean, as about as good as you can get without a lager yeast, defiantly a winner beer

now in order to get this right I used the ramping up method, start cold at 59, let it set for 5 days then ramp to 65 go three days then 70 and go three more days without opening then keg and let the beer sit at 34 while carbing slowly at 12....after 5 days on co2 it was Hell of a Kolsch

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  • Last Updated: 2015-10-27 22:02 UTC