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Blonde Coffee Kolsch

219 calories 23 carbs
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.97 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jed
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Thursday May 10th 2018
1.066
1.017
6.36%
24.41
6.52
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.2%
3 lb American - Vienna3 lb Vienna 35 4 21.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.8%
14.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 15.27 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 9.14 50%
 
Mash Guidelines
Amount Description Type Temp Time
4.74 gal 5 Gallons @ 170 (F) Infusion 155 °F 60 min
6.58 gal 7 Gallons @ 180.0 (F) Fly Sparge 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3.8 oz Whole Coffee Bean Flavor Primary 2 days
2 each Vanilla Beans Flavor Primary 7 days
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
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
Use 5.2 water additive.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.11 36.4  
Strike water volume at mash thickness of 1.33 qt/lb 4.74 19  
Remaining sparge water volume 4.37 17.5  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 9.11 36.4
 
Notes

Preheat MLT and HLT with a gallon of 175-180 degree water.

  1. Add quartered and scraped vanilla beans after beginning of active fermentation. Sanitize with 1/8 cup vodka.

  2. Add whole coffee beans loose to the fermentor (without sanitizing them) after primary fermentation has completed. Remove any off color, small beans.
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  • Last Updated: 2018-06-11 15:03 UTC