Killa' Kolsh - Beer Recipe - Brewer's Friend

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Killa' Kolsh

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bob Roberts
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday April 7th 2016
1.045
1.011
4.5%
15.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 96%
6 oz American - Vienna6 oz Vienna 35 4 2%
6 oz Belgian - CaraVienne6 oz CaraVienne 34 20 2%
300 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Liberty0.6 oz Liberty Hops Pellet 4 First Wort 0 min 2.79 18.8%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 11.5 62.5%
0.60 oz Crystal0.6 oz Crystal Hops Pellet 4.3 Boil 5 min 0.99 18.8%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 ml 10% phosphoric acid Water Agt Mash --
6.50 g CaCl2 Water Agt Mash --
1 g gypsum Water Agt Mash --
3.50 g epsom salt Water Agt Mash --
1 each whirlfloc Fining Boil 15 min.
 
Yeast
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:
55 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 466 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 13 30 0 75 0
using ro water, added the salts and acid above to reach desired levels and correct ph, will check ph once it stabilizes on first rest to see if more acid is needed
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 131 °F 10 min
Temperature -- 145 °F 45 min
Temperature -- 158 °F 20 min
Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.37 gal (53.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.37 gal (5.48 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 6.56 26.3  
Mash volume with grains 8.06 32.3  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 9.4 g | 37.6 qt) 9.03 36.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.37 g | 53.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.59 62.4
Equipment Profile Used: System Default
 
Notes

*pitching 2 packets of liquid yeast @ 55 degrees. letting free rise after 2 days to 58. ferment for 1 week at 58 and raise to 62 for Diacetyl rest

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  • Last Updated: 2016-04-09 13:06 UTC