Kolsch - Beer Recipe - Brewer's Friend

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Kolsch

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera / Alejandro Perez
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday March 9th 2018
1.050
1.012
5.0%
23.3
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 80%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 10%
1.50 lb German - Vienna1.5 lb Vienna 37 4 10%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.2 Boil 60 min 11.02 50%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Whirlpool 10 min 4.03 25%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 30 min 8.28 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 each whirfloc tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Kolsch II OYL-044
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 75 75 0
additions:

6 gr CaSO4 Gypsum
5 gr CaCl2 Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 164 °F 152 °F 60 min
7 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.65 g | 38.6 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 8.04 32.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 8 32  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes




5.1 Oz DME for a 1.4 liter yeast starter


8 to 10 days fermenting at 65 F
3 days in Diacetyl rest at 70 F
30 days in cold crash rest at 32 F

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  • Last Updated: 2021-05-11 23:41 UTC