Kellen Kottbusser Beer Recipe | BIAB Weissbier by Dr K | Brewer's Friend
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Kellen Kottbusser

192 calories 19.5 g 12 oz
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 75 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA Grimm Brothers Snowdrop
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday February 28th 2016
1.058
1.014
5.8%
22.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 58.5%
3 lb American - Wheat3 lb Wheat 38 1.8 29.3%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 7.3%
0.50 lb Honey0.5 lb Honey 42 2 4.9%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15.2 Boil 75 min 16.75 11.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 200 °F 10 min 2.96 44.4%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Whirlpool at 200 °F 10 min 2.76 44.4%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gelatin Fining Bottling --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 4 oz       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Starting with 7 gal very soft Seattle tap water. Added. 1 tsp CaCl, 0.5 tsp CaSo4, 1/8 tsp NaCl night before brewday.
Mash Chemistry and Brewing Water Calculator
 
Notes

Adapted from http://www.homebrewersassociation.org/homebrew-recipe/grimm-brothers-brewhouse-snowdrop-kottbusser-recipe/

Strike temp 157.5 F with 7 gals and all grain. Starting mash temp 153.2. 152.0 F at 15 min, pH 4.9, added 1/2 tsp CaCO3. Temp boost at 30 min. Total mash time 60 min. Raise temp to 165F and remove spent grain.

Starting boil volume ~6.2 gal. Boil 75 min. Finishing hops added after flameout and whirlpool, ~10 min.

Final volume in fermenter 4.75 gal. Siphon did not hold draining the boiling kettle, dumped everything into the fermenter (SS brew bucket). Cooled with immersion coil in fermenter.

Oxygenate and pitch yeast at 64F. Original gravity 1.058.

Bottled after 2 weeks in fermenter. Yeast settles slowly in the bottle. Must bottle condition for 2 weeks, then add a week with bottles in fridge to lager in the bottle. Decant carefully, yeast sentiment is settled loosely at bottom of bottle.

With a clean pour, the beer is very clear and clean with light noble hop aroma and character. Oats add a unique dimension to the malt character.


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  • Public: Yup, Shared
  • Last Updated: 2016-04-16 16:15 UTC
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