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Phil's Kolsch

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (1 Review)

Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Thursday June 15th 2023

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

24.0

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Vienna2 lb Vienna	37	4	20%
7 lb	German - Pilsner7 lb Pilsner	38	1.6	70%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	7.29	25%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	4.5	Boil	60 min	8.75	25%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Aroma	15 min	3.62	25%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	4.5	Aroma	15 min	4.34	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	10.91	50%
1 oz	Spalt (Pellet)	13.09	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	155 °F	150 °F	60 min
3 gal	Sparge	170 °F	150 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 150 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - Kölsch II 2575

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.22 psi Temp: 34 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Added lactic acid to mash and sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Fermenting at 60' for 10 days. Rack into tank and cold crash to 34' for 3 weeks. Carb at 2.5 vol.

Nailed final gravity at exactly 1.011!!! Nice crisp finish and crystal clear Kolsch. This recipe is now a standard!!!

Last Updated and Sharing

234

Views

Brews

Public: Yup, Shared
Last Updated: 2023-07-10 19:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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PhilO • 07/10/2023 at 07:07pm

5 of 5

Crisp, clean and crushable. Nailed the finish gravity at exactly 1.011. Excellent Kolsch that I will make now all year round. Key is to keep fermenting at around 60' for about 10 days. Then rack into keg with biofine for 3 weeks. Then re racked and pressurized to 2.5 vol. Really really good!

Phil

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