DIY Kolsch Beer Recipe | All Grain Kölsch | Brewer's Friend
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DIY Kolsch

183 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday May 18th 2021
1.056
1.010
6.1%
24.0
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 36.3 1.9 91.7%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt 37 3.5 4.2%
0.50 lb Briess - Wheat Malt, White0.5 lb Wheat Malt, White 39.1 2.5 4.2%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops Pellet 3.1 Boil 60 min 20.8 80%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 3.1 Boil 20 min 3.15 20%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Protein rest Strike 123 °F 122 °F 15 min
Alpha rest Strike 148 °F 148 °F 45 min
Beta rest 158 °F 158 °F 20 min
Mash out 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 20 min.
2.20 g Yeast Nutrient Other Boil 10 min.
2.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
3.77 ml Lactic acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 70 70 18
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe inspired by "Brewing Classic Style" page 99-100, "JZ Fruh" kolsch, plus Vienna and white wheat malt, Tettnanger for bittering with small aroma addition.

Full volume, no sparge.

Diacetyl rest at 65F x 2-3 days near end of fermentation

Clarification process: cold crash x 5 days then gelatin fine x 2 days at 36F.

Keg - closed loop O2-free transfer, then add 5mL biofine into the keg (gas port).

Pull pint after 5 days

Lager for 4 weeks at 36F.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-09-30 22:15 UTC
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