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[43] Kolsch

Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.4 liters
Post Boil Size: 19.1 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 56% (brew house)
Source: David Russell
Calories: 7711 calories (Per 17L)
Carbs: 756.9 g (Per 17L)

Created: Wednesday December 24th 2025

Kolsch 4

by Bleesong

OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 24

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

26.1

SRM (morey):

4.0

Mash pH

6.0

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Extra Pale Premium Pilsner Malt3.5 kg Extra Pale Premium Pilsner Malt	38	1.5	74.5%
0.80 kg	Crisp Malting - Vienna Malt0.8 kg Vienna Malt	36.8	3.3	17%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	3.2%
0.25 kg	Crisp Malting - Pale Wheat Malt0.25 kg Pale Wheat Malt	38.7	2	5.3%
4.70 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	11.45	25%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil at 100 °C	5 min	2.28	25%
20 g	Tettnanger20 g Tettnanger Hops	Pellet	4.5	Boil at 100 °C	15 min	7.3	25%
20 g	Amarillo20 g Amarillo Hops	Pellet	8.6	Hop Stand at 100 °C	0 min	5.06	25%
80 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Saaz (Pellet) 40 g Saaz (Pellet) Hops	13.73	50%
20 g	Tettnanger (Pellet) 20 g Tettnanger (Pellet) Hops	7.3	25%
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops	5.06	25%
80 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	66 °C	60 min

Yeast

Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 Both – Lactic Acid – Mash 8ml: Sparge 8ml Mash – CCF & CS – 1.4g of each
Mash Chemistry and Brewing Water Calculator

Notes

BEWRG NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted sour instantly and poured strangley like syrup.

Malt Miller kit

ABV: 0%
Yeast: LALLEMAND Kolsch
Attenuation: 75%
My attenuation: 87%
Aroma: Neutral to slightly fruity and estery.

Recipe: OG: 1049 FG: 1011 ABV: 5%
Achieved: OG: 1049 FG: 1009 ABV: 5.6%

Notes:
– Broke thermometer, guessed temps.
– Added about 400g of home made inverted sugar to reach OG. However beer poured like syrup. F’In disaster. Don’t know why. Threw whole batch away. Undrinkable.

Do again: N/A

Recipe Photos

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-06 15:22 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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