Under the Kolsch - Beer Recipe - Brewer's Friend

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Under the Kolsch

153 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday October 9th 2015
12.4 °P
2.9 °P
5.1%
26.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 90%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Ella 14.310 g Ella 14.3 Hops Pellet 14.3 Boil 60 min 16.84 22.2%
15 g Ella 14.315 g Ella 14.3 Hops Pellet 14.3 Boil 10 min 9.16 33.3%
20 g Ella20 g Ella Hops Pellet 14.3 Boil 0 min 44.4%
45 g / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ice Mountain
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 7 22 37 10 127
+4g each of cacl and gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 60 min
15 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.3 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.4 L) 27
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

correct PB but not sure on volume. added 1.5 litres to the boil. trub everywhere and 1litre left in kettle. OG 12.4 need to choke final volume

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  • Public: Yup, Shared
  • Last Updated: 2015-10-25 03:33 UTC