McKölsch - second attempt - Beer Recipe - Brewer's Friend

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McKölsch - second attempt

144 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 50% (brew house)
Source: BigB
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday August 10th 2018
1.044
1.010
4.5%
21.6
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pilsner11.5 lb Pilsner 37 1.8 84.2%
1.44 lb American - Vienna1.44 lb Vienna 35 4 10.5%
0.72 lb American - White Wheat0.72 lb White Wheat 40 2.8 5.3%
13.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 2.1 Boil 60 min 11.93 42.9%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.1 Boil 20 min 9.64 57.1%
3.50 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
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
2g calcium chloride
1g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.09 g | 40.4 qt) 9.21 36.8  
Mash volume with grains (equipment estimates 11.18 g | 44.7 qt) 10.3 41.2  
Grain absorption losses -1.71 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.21 36.8
Equipment Profile Used: System Default
 
Notes

Wyeast 2565

Target 1.5 qt/lb at 146°
Strike w/14.25qt (3g 2.25qt) at 159°F
Mash in at 5:15.
Boil at 6:40
1st hops at 7:10
7:45 2nd hops

8 sanitize lines, whirlfloc, yeast nut
8:10 cut boil

If drops to 142°, add 1qt boiling.

4.75qt grain abs leaves 9.5qt. So add 18.5q (~4.5g)

2 weeks at 60° Check FG
3 weeks at 38° Check FG
Drop to 32° and fine with gelatin for 1 week

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  • Last Updated: 2018-11-09 14:50 UTC