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Cowboy Kolsch

144 calories 13.5 g 12 oz
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Andrew Whitaker
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created Sunday September 19th 2021
1.044
1.009
4.6%
21.2
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row 37 1.8 86.5%
1.25 lb Bestmalz - BEST Vienna1.25 lb BEST Vienna 37 3.8 13.5%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 15.26 63.9%
16 g Cascade16 g Cascade Hops Leaf/Whole 5.5 Boil 20 min 5.93 36.1%
44.35 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 15 120 182 95 3
Mash Chemistry and Brewing Water Calculator
 
Notes

BIAB Method. Brewed on 9/19/2021 in Stillwater, OK. Supposedly one of the last hots days. Likely the last light beer until spring of 2022.

8.5 gallons (strike) @ 156 degrees F. Mash temp = 152 degrees F for 60 minutes.

This beer will use ~ 0.5 ounces/16 grams of cascade hops I grew for the flavor hops.

I only used 11 mL of lactic acid to get mash pH = 5.33. I did not add any salts.

SG = 7.75 gallons @ 9.0 brix = 1.036 g/L
OG = 6.25 gallons @ 10.8 brix = 1.043 g/L and hydrometer read 1.044 g/L after correction for temperature.

Pitched K-97 yeast @ 80 degrees F and put in fermentation fridge and cooled down to 58 degrees for fermentation temp for kolsch. Carboy was shaken for 5 minutes to oxygenate before pitching yeast.

FG = 5.5 Brix = 1.009 g/l after correction. Kegged on September 30, 2021

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-02 13:05 UTC
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