Kolsch 2019 - Beer Recipe - Brewer's Friend

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Kolsch 2019

191 calories 18.7 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: 7.3 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jordan LaFontaine
Hop Utilization: 98%
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday January 5th 2020
1.058
1.013
6.0%
26.0
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 88.9%
12 oz German - Vienna12 oz Vienna 37 4 6.7%
8 oz US - Rice Hulls8 oz Rice Hulls 0 0.56 4.4%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.01 oz Domestic Hallertau2.01 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 26 100%
2.01 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4
 
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
4.5 gal Alpha Amylase Infusion 144 °F 152 °F 30 min
3.12 gal Mash out Infusion 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.3 29.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 5.5 22  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Water profile:

Ca: 53
Mg: 3
SO: 76
Na: 7
Cl: 59
HCO: 0
Alkalinity: 0

----------------------------

3g Gypsum (CaSO)
2.6g Calcium Chloride (CaCl)
.9g Epsom Salts (MgSO)
.5g: Canning Salt (NaCl)

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  • Last Updated: 2023-03-17 04:21 UTC