Triple W Kolshe (Ward Wedding Beer) - Beer Recipe - Brewer's Friend

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Triple W Kolshe (Ward Wedding Beer)

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.138 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 83%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday March 22nd 2020
1.053
1.012
5.3%
23.5
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 70%
2 lb American - Vienna2 lb Vienna 35 4 20%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Valley Hops - GR Tettnanger3 oz GR Tettnanger Hops Pellet 2.8 Boil 60 min 17.26 60%
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.8 Boil 45 min 5.28 20%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 3.2 Boil 5 min 0.66 10%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 3.2 Boil 2 min 0.28 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz basil Herb Boil 2 min.
0.50 each lemon and peal Other Mash 2 min.
0.25 oz basil Spice Mash --
0.50 each lemon and peel Other Mash --
1 each peeled cucumber Other Mash 2 min.
1 each peeled cucumber Other Mash --
Priming
CO2 Level: 2.65 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
3.5 gal mash out at 168 15 min Strike 165 °F 152 °F 60 min
4 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.42 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.42 qt/lb 3.55 14.2  
Mash volume with grains (equipment estimates 1.1 g | 4.4 qt) 4.35 17.4  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 1.64 g | 6.6 qt) 0.95 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.69 g | 14.8 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 2 8  
Top off amount 3.25 13  
Going into fermentor 5.25 21  
Total: 4.5 18
Equipment Profile Used: System Default
 
Notes

ferment at 58 deg in garage for 13 days 1.010
at day 13 add 1 tbsp basil, 1 peeled and sliced cucumber, 1 peeled lemon, add the lemon peel to beer cut lemon in half and squeezed both halves and put both halves in beer, let sit for 5 days at 61 deg

on day 18 transfer to secondary to clean up 1.005 @ 63 deg.

the beer taste very light and refreshing, cant wait to keg and condition.

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  • Last Updated: 2020-05-01 21:32 UTC