Gold Nugget Kolsch - Beer Recipe - Brewer's Friend

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Gold Nugget Kolsch

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 65 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Matt Jensen
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday April 27th 2018
1.048
1.010
5.0%
23.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 85.7%
1 lb German - Vienna1 lb Vienna 37 4 9.5%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14.8 Boil 65 min 9.88 16.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.1 Boil 55 min 5.26 33.3%
0.25 oz Nugget 0.25 oz Nugget Hops Pellet 14.8 Boil 25 min 6.75 16.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.1 Boil 5 min 1.07 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.81 g | 23.2 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.18 g | 32.7 qt) 5 20  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 6.56 26.3
Equipment Profile Used: System Default
 
Notes

Brewed in a bag.

Heated 6 gallons to 158F which came to 154F after adding grain (it's hot here in phoenix).

Stirred the mash and brought down to 151F.
60 min @ 151F
10 min @ 170F

Hard boil down to 3 gal!
Topped off with 2.5 gal.

Pitched yeast at 71F
Set fermentation chamber (chest freezer) to ferment at 66F.




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  • Last Updated: 2018-05-15 17:16 UTC