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DIY Kolsch

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

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.1%

IBU (tinseth):

24.0

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Yakima Chief Hops - German Tettnang (Pellet)		23.95	100%
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	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