Brew Log History
Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops |
|
Leaf/Whole |
2.8 |
Boil
|
60 min |
16.48 |
100% |
|
100 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20.5 L |
RIMS recirculation mash |
Infusion |
75 °C |
67 °C |
60 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
16 °C |
Priming
|
Method: co2
Amount: 0.84 bar
Temp: 5 °C
CO2 Level: 2.44 Volumes |
Target Water Profile
Home (Staffordshire) - borehole from 2024-onwards
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
This recipe will use lactic acid powder for the first time to reduce alkalinity to desired level. AMS/CRS add Cl and S to an already high level of those elements so lactic acid is the preferred option.
Assuming powder is 100% lactic acid I have used the following:
0.355g per lt of water to reduce alkalinity from 227ppm to ~30ppm, for 62 litres of brewday liquor this equates to 22.01g of lactic acid (dissolved in warm water before adding to total liquor volume). |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
This recipe has slightly changed from previous Kolsch recipes to slightly increase the final ABV.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-10-07 15:43 UTC
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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 £ |
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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