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Kolsch

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Geoff Joyce
Calories: 162 calories (Per 12L)
Carbs: 17.3 g (Per 12L)

Created: Tuesday August 8th 2023

Alfie - Kolsch

by Toombstone

OG: 1.049 FG: 1.013 ABV: 4.8% IBU: 26

BahBrincô Kölsch

by Andreguetti

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 28

Original Gravity:

1.049

Final Gravity:

1.013

ABV (standard):

4.6%

IBU (tinseth):

27.0

EBC (ebcmorey):

9.6

Mash pH

5.2

Cost $

11.73

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
4.50 kg	Voyager Craft Malt - Veloria Schooner4.5 kg Veloria Schooner	$ 2.47 / kg $ 11.12	35.9	7.04	85.7%
0.25 kg	Voyager Craft Malt - Vienna Schooner0.25 kg Vienna Schooner	$ 2.47 / kg $ 0.62	36	9.98	4.8%
0.50 kg	Gladfield - Dextrose Sugar0.5 kg Dextrose Sugar		46		9.5%
5.25 kg / $ 11.73

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12.50 g	Hallertau Mittelfruh12.5 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	4.78	12.5%
12.50 g	Hersbrucker12.5 g Hersbrucker Hops	Pellet	4	Boil	60 min	5.1	12.5%
25 g	Hersbrucker25 g Hersbrucker Hops	Pellet	4	Boil	30 min	7.83	25%
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	7.35	25%
12.50 g	Hersbrucker12.5 g Hersbrucker Hops	Pellet	4	Boil	5 min	1.02	12.5%
12.50 g	Hallertau Mittelfruh12.5 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	0.95	12.5%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Hallertau Mittelfruh (Pellet)	13.08	50%
50 g	Hersbrucker (Pellet) 50 g Hersbrucker (Pellet) Hops	13.95	50%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27 L	strike	Temperature	--	55 °C	--
	Mash in	Infusion	--	68 °C	90 min
	Mash out	Infusion	--	78 °C	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Yeast Nutrient		Fining	Boil	15 min.
1 each	Whirlfloc		Water Agt	Boil	15 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 210 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Townsville

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	16	186	93	0

Mash Chemistry and Brewing Water Calculator

Notes

BIAB method for Braumeister 20l, efficiency 73/75 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

27l to mash / Mash PH 5.4/5.5
No sparge
Boil PH 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Fermentation at 20 to 22c˚"7/10 days"

Dry Hop 22c˚ (1st Dry Hop at around 1.025/1.022
50g Amarillo, after two days put the 2nd Dry Hop for two more days”
50g Galaxy
50g Citra

Cold crash!

Purging the hops until cleaned. It usually takes 7 to 10 days.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-05-20 03:24 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

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