View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Kolsch

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Wednesday February 24th 2021

Original Gravity:

1.046

Final Gravity:

1.012

ABV (standard):

4.5%

IBU (tinseth):

31.6

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	German - Pilsner18 lb Pilsner	38	1.6	98.2%
0.33 lb	German - Acidulated Malt0.33 lb Acidulated Malt	27	3.4	1.8%
18.33 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	20.29	50%
2 oz	Hersbrucker2 oz Hersbrucker Hops	Leaf/Whole	4	Boil	30 min	11.34	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Tradition (Germany) (Pellet)	20.29	50%
2 oz	Hersbrucker (Leaf/Whole)	11.34	50%
4 oz / $ 0.00

Mash Guidelines

Start Temp	Target Temp	Time
--	145 °F	15 min
--	155 °F	30 min
--	168 °F	15 min

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 159 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Start with RO water and build mineral profile 13 gallons mash water 5 grams gypsum 6.5 grams Calcium Chloride 4 grams Epsom Salt 5 oz aciduated malt to adjust mash acidity 5 gallons sparge water 1.9 grams gypsum 2.5 grams Calcium Chloride 1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Last Updated and Sharing

334

Views

Brews

Public: Yup, Shared
Last Updated: 2021-03-10 06:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!