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Das Funke Kölschbier

133 calories 11.1 g 330 ml
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Conchobar
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created Tuesday November 14th 2017
1.044
1.007
4.8%
25.7
3.7
5.3
0.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 90.1%
200 g German - Wheat Malt200 g Wheat Malt 37 2 4.5%
120 g German - Acidulated Malt120 g Acidulated Malt 27 3.4 2.7%
120 g Weyermann - Melanoidin120 g Melanoidin £ 1.00 / kg
£ 0.12
34.5 27 2.7%
4,440 g / £ 0.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 4 Boil at 100 °C 60 min 19.71 57.1%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil at 100 °C 10 min 6.03 42.9%
70 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 64 °C 90 min
Vorlauf 72 °C 30 min
17 L Batch Sparge 78 °C 30 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
3.50 ml Phosphoric acid Water Agt Sparge 30 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Kolsch Dazs Funke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Ca 60 Mg 15 Na 12 Cl 45 SO4 40 HCO 0
Stop sparging at 1:010 to reduce graininess. Salts for mash: 2g of CaCl 2g CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Notes


Mash at 64c for 90 minutes. Longer mash required for lower temp. Mash out at 74c. Boil with lid off for 90 minutes. Add hops at set times.
At flameout, immediately whirlpool and chill wort. Aerate and pitch rehydrated dry yeast.
Ferment at 15c for approximately 4 days then increase to 18C until finished. FG should ideally be 1:008 or less for Kolsch to ensure dryness. Chill to 2c. Add gelatin, leave for further 2 days. Transfer to keg via filter and force carbonate at 2.5 vol. Lager at 2c for 3-4 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-06 16:05 UTC
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