Echtes Kölschbier (59) - Beer Recipe - Brewer's Friend

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Echtes Kölschbier (59)

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday March 15th 2017
1.052
1.013
5.1%
24.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 89.5%
12 oz Canadian - Pale Wheat12 oz Pale Wheat 36 2 7.9%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.6%
152 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Perle0.7 oz Perle Hops Pellet 8 Boil 60 min 21.49 41.2%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 1.3 Boil 15 min 2.48 58.8%
1.70 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 117 °F --
Infusion -- 143 °F 30 min
Infusion -- 159 °F 15 min
MASH OUT Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.69 g | 22.8 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

First batch with a new step infusion mash regiment:

dough-in at 117
heat at 2F/min to 143F and rest for 30 min
heat at 2F/min to 159F and rest for 15 min
add 5qts of boiling water, add bottom heat to obtain 170F and rest for 10 min
Transfer to lauter and sparge with 4 gallons on 180F water

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  • Last Updated: 2017-03-17 21:09 UTC