Kolsch Like Ale (KLA) Beer Recipe | BIAB Kölsch | Brewer's Friend
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Kolsch Like Ale (KLA)

164 calories 15.2 g 12 oz
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.7 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Andrew Whitaker
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday January 30th 2021
1.050
1.010
5.2%
20.6
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.55 lb Viking - Pilsner Malt7.55 lb Pilsner Malt 37 1.9 78.8%
2.03 lb Viking - Vienna2.03 lb Vienna 37 3.6 21.2%
9.58 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 60 min 13.8 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 15 min 6.85 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 155 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10.25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 15 120 182 95 221
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed beer on 1/30/2021.

I used around 2 big teaspoons of 88% lactic acid to get pH to 5.2 for the mash.

Starting Gravity (SG) = 10.1 brix = 1.0404 g/L
% extraction = 40.4 7 gals = (282.8/354.5)100 = 79.8 % extraction

OG = 12.4 brix = 1.0501 g/L
Hydrometer = 1.050 g/L
FG = 1.010 g/L via hydrometer on 2/13/2021

Cooled wort to 55 degrees with JaDed brewing custom wort chiller. Yielded about 5.7 gallons in kettle and 4.8 gallons in carboy.

Direct pitched Fermentis K-97 (German Ale Yeast)

Did not put in fermentation chamber because house temp is around 64 degrees F at all times.

After 1 day of fermentation, temp got up to 70 degrees F in the fermenter so I put in the ferm chamber and dropped temp to 60 degrees F for 9 days then ramped to 70 for 1 day fot D-rest. Then gradually dropped temp to 45 degrees F for 3 days.

Kegged on 2/13/2021

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-02-13 20:01 UTC
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