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Cologne Is My Hometown

Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Matt Liddy
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Thursday March 4th 2021

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

4.9%

IBU (tinseth):

20.0

SRM (morey):

3.7

Mash pH

5.8

Cost $

n/a

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Fermentation History

Target 60°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	German - Pilsner11.5 lb Pilsner	38	1.6	95.8%
4 oz	German - Vienna4 oz Vienna	37	4	2.1%
4 oz	Belgian - CaraVienne4 oz CaraVienne	34	20	2.1%
192 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	5.5	First Wort	0 min	5.46	20%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	30 min	11.25	40%
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	5.5	Boil	5 min	1.78	20%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	5 min	1.46	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Liberty (Pellet)	7.24	40%
1.50 oz	Hallertau Mittelfruh (Pellet)	12.71	60%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Strike	162 °F	150 °F	60 min
5.25 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc		Water Agt	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient		Other	Boil	10 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.4 Volumes

Target Water Profile

Camas Summer Profile - Ward Labs

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Gypsum: 1.1g in mash, 1.3g in sparge Calcium Chloride: 1.8 in mash, 2.1 in sparge Lactic: 2.7g in mash, 1.4g in sparge
Mash Chemistry and Brewing Water Calculator

Notes

RO water treated with acid and salts to hit 5.2 - 5.4 pH. Ferment at 60 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees.

Mash out at 168

Based on Gordon Strong's Kolsch recipe but with some tweaks.

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