Waterboy Kölsch Beer Recipe | All Grain Kölsch | Brewer's Friend
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Waterboy Kölsch

165 calories 17.1 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Caponetta
Calories: 165 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Tuesday March 5th 2024
1.050
1.012
4.9%
19.7
3.2
5.7
31.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Gladfield - German Pilsner Malt5.75 lb German Pilsner Malt 2.70 / lb
15.53
36.3 2.03 83.9416%
0.75 lb Weyermann - Vienna Malt0.75 lb Vienna Malt 2.80 / lb
2.10
37 3.5 10.9489%
0.35 lb Crisp Malting - Pale Wheat Malt0.35 lb Pale Wheat Malt 2.60 / lb
0.91
38.7 2 5.10949%
6.85 lbs / 18.54
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops 1.12 / oz
1.12
Pellet 3.75 Boil at 212 °F 60 min 15.8103 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops 1.12 / oz
0.56
Pellet 3.75 Boil at 212 °F 15 min 3.92255 33.3%
1.50 oz / 1.68
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc 0.30 / each
0.15
Water Agt Boil 5 min.
0.15
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
10.99 / each
10.99
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Aim for soft water, similar to Cologne (Köln), Germany. Consider using a water profile with low mineral content to enhance the soft, clean character of the Kölsch.
Mash Chemistry and Brewing Water Calculator
 
Notes

This recipe was designed to be a traditional Kôlsch that lends itself to the addition of fruit, or enjoyed as-is. If using packaged yeast, remember to activate your yeast 3 hours prior to pitching. Cheers!

Batch Size: 5 gallons (19 liters)

•	OG (Original Gravity): 1.045 - 1.050<br />
•	FG (Final Gravity): 1.008 - 1.012<br />
•	ABV (Alcohol by Volume): 4.5% - 5%<br />
•	IBUs (Bitterness): 19 - 24<br />
•	SRM (Color): 3 - 5 (Pale Straw to Light Gold)<br />


Brewing:

1.	Mash: Heat 3.5 gallons (about 13.2 liters) of water to 152°F (67°C). Mash the grains at this <br />

temperature for 60 minutes. This moderate temperature will help produce a fermentable wort that retains a light malt character.

2.	Sparge: Sparge with 4.5 gallons (about 17 liters) of water at 170°F (77°C). Collect about 6.5 gallons (24.6 liters) of wort to account for boil-off.<br />
3.	Boil: Bring the wort to a boil and add hops and whirlfloc according to the schedule. Boil for 60 minutes.<br />
4.	Chill: After the boil, quickly chill the wort to about 65°F (18°C), which is within the ideal fermentation range for Kölsch yeast.<br />
5.	Ferment: Transfer the wort to a sanitized fermenter. Pitch the Kölsch yeast once the wort is at the fermentation temperature. Ferment at 65°F (18°C) for about 7-10 days, or until fermentation activity appears to have stopped.<br />
6.	Cold Crash: If possible, cold crash to clarify the beer before adding fruit.<br />


Fruit Addition (Optional):

•	Choose a fruit that complements the Kölsch’s clean profile. Raspberry, cucumber, peach, or apricot work well.<br />
•	Preparation: For fresh fruit, use about 1 lbs per gallon (0.45 kg per 4 liters). Freeze and thaw the fruit to break down cell walls and sanitize with a Campden tablet or by pasteurizing.<br />
•	Addition: Bag and add the prepared fruit to the fermenter after primary fermentation has completed and allow an additional fermentation phase to incorporate the fruit flavors. This usually takes an additional 5 days.<br />
•	Bottling: Proceed with bottling or kegging as usual, being mindful of the additional sugars from the fruit that may affect carbonation.
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  • Public: Yup, Shared
  • Last Updated: 2024-03-05 17:41 UTC
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