Goose Island Kolsh Clone - Beer Recipe - Brewer's Friend

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Goose Island Kolsh Clone

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=11900
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 3rd 2017
1.053
1.013
5.3%
18.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 80%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Mount Hood0.4 oz Mount Hood Hops Pellet 4.8 Boil 60 min 7.81 24.2%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 15 min 5.3 45.5%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 15 min 4.85 30.3%
1.65 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Temperature -- 145 °F 40 min
8 gal Temperature -- 152 °F 45 min
8 gal Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.31 g | 33.2 qt) 9 36  
Mash volume with grains (equipment estimates 9.11 g | 36.4 qt) 9.8 39.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

BYO's Goose Island Summertime Kolsch

5 gallons/19 L
OG = 1.046 FG = 1.010
IBU = 18 SRM = 4.5 ABV = 4.7%

Ingredients
7 lb 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb 15 oz (.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz/11g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz/21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz/14 g of 5% alpha acids)

Wyeast 2565 (Kolsch) or White Labs WLP029 (German Ale/Kolsch)

Mash at 145°F for 40 minutes, 152° for 45 minutes, and 170° for 10 minutes. Mash pH 5.4 - 5.5. Boil for 60 minutes. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL.
Ferment at 56-58°F.

(Note: Goose Island adds the final two hop additions in the whirlpool.)

Just posting a heads up on the Wyeast 2565. Keep that fermentation temp down! I fermented at 65-67 in my basement and didn't lager (first beer) and got a lot of the sour apple flavors.

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  • Last Updated: 2017-03-03 17:55 UTC