Kolsch cw - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kolsch cw

159 calories 15.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 79% (brew house)
Source: cwent
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday April 9th 2019
1.052
1.011
5.4%
24.7
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.18 kg Briess - DME Golden Light0.18 kg DME Golden Light 44.6 4 3.3%
4.50 kg Bestmalz - German - Pilsner4.5 kg German - Pilsner 38 1.6 82.1%
0.50 kg German - Vienna0.5 kg German - Vienna 37 4 9.1%
0.30 kg Bestmalz - German - Wheat Malt0.3 kg German - Wheat Malt 37 2 5.5%
5.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.25 Boil 60 min 13.51 42.1%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.25 Boil 30 min 7.79 31.6%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 5 min 3.42 26.3%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
9.80 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 85 min
Mashout Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 25.7 L) 24.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 35.5 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 26.5
Going into fermentor 26.5
Total: 40.1  
Equipment Profile Used: System Default
 
Notes

Salts and acid added to 21l of mash and 21l of spare water. Oxygenate for 1min, Start fermentation at 16deg.C the rist to 18deg.C as activity slows.

Last Updated and Sharing
 
441
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-22 12:28 UTC