Black Kölsch - Beer Recipe - Brewer's Friend

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Black Kölsch

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Backcrack
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Thursday December 21st 2017
1.053
1.013
5.2%
23.2
27.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 46.5%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.3%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4.7%
3 lb American - Pilsner3 lb Pilsner 37 1.8 27.9%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 18.6%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.91 50%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.73 25%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.85 12.5%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 0.74 12.5%
2 oz / $ 0.00
 
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:
58 °F
Pitch Rate:
-
$ 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days.
Next time, I am going to do a rest at 75 degrees for 4-5 days to clear up the slight banana off flavor that I believe was from fermenting too low.

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  • Last Updated: 2018-04-06 14:24 UTC