Springdale Kölsch Money Clone Beer Recipe | BIAB Kölsch | Brewer's Friend
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Springdale Kölsch Money Clone

150 calories 14.7 g 330 ml
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-springdale-koelsch-money/
Created: Wednesday November 4th 2020
1.049
1.011
5.0%
26.7
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Pilsner3.8 kg Pilsner 38 1.6 76.8%
0.50 kg Weyermann - Vienna Malt0.5 kg Vienna Malt 37 3.5 10.1%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 10.1%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 3%
4.95 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 10.39 13.3%
65 g Hallertau Hersbrucker65 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 16.35 86.7%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 L Infusion 25 °C 66 °C 30 min
1 L single Decoction 66 °C 100 °C 15 min
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.6 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mash at 150°F (66°C) for 30 minutes. For the single decoction: Move about 25% of the mash to a separate burner, bring it to a boil, and stir, being careful not to scorch the bottom; boil and stir for 15 minutes. Transfer the decoction back to the main mash and mix thoroughly. (If you can’t do a decoction, just mash at 150°F/66°C for 60 minutes.) Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 58°F (14°C), aerate well, and pitch the yeast. Ferment at 60°F (16°C). At terminal gravity, lower the temperature to 50°F (10°C) for a few days. Optionally, add fresh kräusen to carbonate before lagering (see “Brewer’s Notes”). Otherwise, crash to 32°F (0°C) to lager for at least 2 weeks before packaging and force-carbonating.

BREWER’S NOTES
Kräusening after primary fermentation will provide more traditional flavors (see “Breaking the Sugar Habit with Kräusening,” beerandbrewing.com). To do this, cool the beer to 50°F (10°C). Separately, boil a wort made of 12 oz (340 g) of light dry malt extract and enough water to get a gravity of 1.044. Add lager yeast for 8–24 hours, then blend into the main fermentation. Be careful to control the pressure in this vessel to no more than 15 psi (about 1 bar). After the secondary fermentation is complete, cool to 32°F (0°C) for at least 2 weeks.



(My notes: Need more priming sugar. 2,25 volume of CO2 is a little bit lower as I want.)

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  • Last Updated: 2021-05-11 09:13 UTC
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