135 voss Beer Recipe | All Grain Kölsch | Brewer's Friend
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135 voss

140 calories 13.6 g 330 ml
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 35 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 31.82 liters
Post Boil Size: 28.34 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday October 1st 2021
1.046
1.010
4.7%
22.2
4.7
5.4
9.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg AU - Ale malt4.5 kg Ale malt 2.00 / kg
9.00
37 3.5 81.2%
1 kg American - Wheat1 kg American - Wheat 38 1.8 18.1%
0.04 kg German - Acidulated Malt0.04 kg German - Acidulated Malt 27 3.4 0.7%
5.54 kg / 9.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Centennial26 g Centennial Hops Pellet 10.5 Boil 35 min 22.24 100%
26 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 50 min
10 L Sparge 15 °C -- --
Starting Mash Thickness: 8.29 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
used soft rainwater & 3g of CaCl2 in the mash.
Mash Chemistry and Brewing Water Calculator
 
Notes

Bottled 1/2 as is & 1/2 Dry hopped with 22g of galaxy(2g per L)
Malty version 6/10.
Hoppy version 8.5/10
Would def make the hoppy version again, would try a 93 deg 5 min steep @ around 1g per L as well.

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  • Public: Yup, Shared
  • Last Updated: 2022-02-03 08:15 UTC
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