| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 20 lb | Weyermann - Pilsner |
$ 1.32 / lb $ 26.40 |
36 | 1.5 | 67.8% |
| 8 lb | Weyermann - Vienna Malt |
$ 3.25 / lb $ 26.00 |
37 | 3.5 | 27.1% |
| 1.50 lb | Weyermann - Carafoam |
$ 4.69 / lb $ 7.04 |
34.5 | 2.2 | 5.1% |
| 29.50 lbs / $ 59.44 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 5 oz | Yakima Valley Hops - Hallertau (Mittelfruh) |
$ 0.81 / oz $ 4.05 |
Pellet | 3.6 | Boil | 60 min | 21.58 | 71.4% |
| 2 oz | Yakima Valley Hops - Hallertau (Mittelfruh) |
$ 0.81 / oz $ 1.62 |
Pellet | 3.6 | Boil | 15 min | 4.28 | 28.6% |
| 7 oz / $ 5.67 | ||||||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 11 gal | Mash | Strike | 164 °F | 152 °F | 60 min |
| 12.5 gal | Sparge | Sparge | 168 °F | 168 °F | 15 min |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 27 g | Chalk | Water Agt | Mash | 1 hr. | |
| 6 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 10 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 4 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 8 g | Baking Soda | Water Agt | Mash | 1 hr. | |
| 32.26 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 1.72 g | Lactic acid | Water Agt | Sparge | 1 hr. |
| Imperial Yeast - G03 Dieter | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| CO2 Level: 2.47 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 12 | 30 | 50 | 75 | 180 |
|
The cologne water profile for brewing Kölsch beer is relatively mineralized, with key characteristics including moderate levels of calcium, sodium, chloride, and sulfate, and high bicarbonate content. This profile, which includes specific levels like 35-110 mg/L Calcium, 10-15 mg/L Magnesium, 25-35 mg/L Sodium, 70-80 mg/L Sulfate, 35-65 mg/L Chloride, and 80-280 mg/L Bicarbonate, contributes to Kölsch's characteristic dry finish and subdued maltiness by enhancing sweetness with sodium and chloride and promoting dryness with sulfate. Key Water Profile Components Calcium (35-110 ppm): A foundational mineral for brewing, supporting various enzymatic processes and contributing to overall flavor and mouthfeel. Magnesium (10-15 ppm): Adds a subtle sweetness to the beer. Sodium (25-35 ppm): Enhances the sweetness and roundness of the malt flavors. Sulfate (70-80 ppm): Contributes to a crisp, dry finish by emphasizing hop bitterness. Chloride (35-65 ppm): Boosts the perception of sweetness and body. Bicarbonate (80-280 ppm): Indicates a higher alkalinity and temporary hardness in the water. Sulfate (SO₄²⁻) The moderate sulfate levels (70–80 mg/L) in Cologne water contribute to the perception of dryness and enhance the hop character without producing harsh bitterness. Flavor impact: Sulfate accentuates the bitterness from hops and imparts a dry, crisp finish, which is a key characteristic of Kölsch. Balance: Compared to the high-sulfate water of Burton-on-Trent, which produces very bitter IPAs, Cologne's moderate sulfate level provides a pleasant, clean hop expression. Bicarbonate (HCO₃⁻) Cologne water is known for its high "temporary hardness," resulting from a high concentration of bicarbonate. This would normally raise the mash pH, but traditional German brewing methods account for this. Mash pH: Bicarbonates are alkaline and tend to raise the pH of the mash. To counter this effect and achieve the optimal mash pH of 5.2–5.4 for a light-colored beer, Cologne brewers traditionally add acidulated malt (sauer malt) or lactic acid. Flavor impact: A high mash pH can result in a darker color, an astringent flavor, and an unpleasantly high bitterness. Controlling the bicarbonate's influence is crucial for the clean, light character of a Kölsch. Mineral-alkalinity balance: In Cologne, the significant bicarbonate level is balanced with calcium from the water hardness. When these ions are heated, they precipitate as chalk, but the brewers still use acidic additions to fine-tune the mash pH. How to Achieve This Profile Start with Base Water: Use filtered municipal tap water or reverse osmosis (RO) water as a base. Adjust with Brewing Salts: To match the Cologne profile, you will typically need to add brewing salts. Gypsum (Calcium Sulfate) is used to increase calcium and sulfate levels. Baking Soda can be added to boost bicarbonate levels, which are high in Cologne's water. |
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| 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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