Purple and Kolsch - Beer Recipe - Brewer's Friend

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Purple and Kolsch

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 71% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday May 15th 2018
1.048
1.010
5.0%
28.8
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 66.7%
1 lb American - Vienna1 lb Vienna 35 4 11.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.6%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 11.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Mandarina Bavaria28 g Mandarina Bavaria Hops Pellet 6.8 Boil 5 min 19.9 84.8%
5 g Magnum5 g Magnum Hops Pellet 12.5 Boil 30 min 8.93 15.2%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4 oz Lavender Tea Flavor Primary 3 days
3 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 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-
76 5 22 62 74 92
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.92 g | 31.7 qt) 7.55 30.2  
Mash volume with grains (equipment estimates 8.56 g | 34.2 qt) 8.19 32.8  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.67 g | 26.7 qt) 6.3 25.2  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.2 20.8  
Volume into fermentor 5.2 20.8  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

Start ferm at 62 F, raise to 68 F by end for diacetyl rest.
Slowly (over 4 weeks) lower the temp to 48 F.
Crash from 48 F to 34 F and package.

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  • Last Updated: 2019-04-18 19:36 UTC