Brewer's Friend

Print

Kolsch

175 calories 17.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Kölsch II https://byo.com/article/koelsch-style-profile/
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday June 12th 2019
Similar Recipes

Kolonel Kölsch

by Herr Braumeister

OG: 1.048 FG: 1.009 ABV: 5.2% IBU: 23

Kaffir Lime Kolsch

by Bradleyarthurwhite

OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 21

Heicardo Koelsch

by clepper1979

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 25

1.053
1.013
5.2%
22.3
3.4
5.3
43.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner $ 2.30 / lb
$ 18.40 		38 1.6 81.5%
0.50 lb German - CaraFoam0.5 lb CaraFoam $ 2.50 / lb
$ 1.25 		37 1.8 5.1%
1 lb Bestmalz - BEST Vienna1 lb BEST Vienna $ 2.40 / lb
$ 2.40 		37 3.8 10.2%
5 oz Bestmalz - BEST Acidulated5 oz BEST Acidulated $ 3.00 / lb
$ 0.94 		35.9 2.81 3.2%
9.81 lbs / $ 22.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Liberty1 oz Liberty Hops $ 2.19 / oz
$ 2.19 		Pellet 6 Boil 45 min 19.74 50%
1 oz Tettnanger1 oz Tettnanger Hops $ 2.59 / oz
$ 2.59 		Pellet 2 Boil 10 min 2.6 50%
2 oz / $ 4.78
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Gelatin Fining Primary 10 days
0.50 tsp Wyeast - Beer Nutrient $ 2.66 / oz
$ 0.22 		Other Boil 15 min.
$ 0.22
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
$ 15.99 / each
$ 15.99
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 341 B cells required
$ 15.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 28.9 psi       Temp: 68 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Kolsch
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 50 50 57 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Beta Strike 154 °F 145 °F 45 min
Alpha Temperature 145 °F 158 °F 30 min
Mash Out Temperature 158 °F 168 °F 10 min
3.5 gal Sparge Fly Sparge 168 °F 170 °F 20 min
Starting Mash Thickness: 1.325 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.25 13  
Mash volume with grains 4.04 16.1  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

2021 session was on spot. A little high OG. But on point otherwise. Needs better head retention though. More wheat malt?
2022 updated w/ ingredients and using Grainfather. Forgot the wheat malt but found a Kolsch malt I'm trying. Also want to try a step mash because I can. Thinner mash. Also splitting w/ some distilled water to soften up the profile
2023 trying some aciduated malt and wheat for head retention
2025 swapped Munich for vienna, switched to WLP029, swapped wheat for CaraFoam. All distilled/RO water.

Wlp029 allegedly clean and crisper than wyeast 2565 which is creamier and “fruitier”?


https://beerandbrewing.com/homebrewing-a-kolsch/
https://www.craftbeering.com/kolsch-beer/
https://www.youtube.com/watch?v=UL0H4h9CySA

Last Updated and Sharing
 
1,545
Views
3
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-04-05 02:39 UTC