Steve's Happy Sappy Maple Kolsch - Beer Recipe - Brewer's Friend

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Steve's Happy Sappy Maple Kolsch

218 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Polish Hammer Brewing
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday March 27th 2019
1.066
1.014
6.8%
20.3
9.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner 38 1.8 25.5%
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 25.5%
2 lb Maple Syrup2 lb Maple Syrup 30 35 14.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.8%
3 lb Maple Syrup3 lb Maple Syrup 29.8 0 21.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 14.93 50%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 5.41 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 Cup       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt SAP - Rest at 152 Infusion -- 165 °F 60 min
16 qt SAP Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.28 13.1  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5.11 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.39 33.6
Equipment Profile Used: System Default
 
Notes

Add Syrup at the start of the boil.

Ferment at about 60 for 2 days, then for 2-3 weeks at roughly 65, Raise to about 70 for the final 2 days.

Slowly bring fermentation temp down to cold crash

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  • Last Updated: 2019-04-01 00:32 UTC