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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: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created Tuesday November 14th 2017
1.044
1.007
4.79%
25.71
3.73
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Pale Ale3.8 kg Pale Ale 39 2.3 88.4%
300 g German - Vienna300 g Vienna 37 4 7%
100 g Belgian - Wheat100 g Wheat 38 1.8 2.3%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.3%
4.3 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Leaf/Whole 13.2 Boil at 100 °C 60 min 23.27 22.2%
28 g Tettnanger28 g Tettnanger Hops Pellet 3 Boil at 100 °C 10 min 0.15 38.9%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 2.28 38.9%
72 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Infusion 64 °C 90 min
Vorlauf 72 °C 30 min
19 L Fly Sparge 77 °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.
5 g Whirfloc Water Agt Boil 15 min.
3.50 ml Phosphoric acid Water Agt Sparge 30 min.
3.50 ml Lactic acid Water Agt Mash 1 hr.
 
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       CO2 Level: 2.4 Volumes
 
Target Water Profile
Kolsch Dazs Funke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Ca 60 Mg 15 Na 12 Cl 45 SO4 40 HCO 0
15 liters of treated tap water for mash. 19 liters of treated tap water for a sparge. 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. Sparge until gravity = 1:010. Hops are German Tettnang hops ) not U.S. Tettnanger therefore spicier. Chill wort to 18c, aerate and pitch rehydrated 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 4c for 3-4 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2020-09-18 18:55 UTC
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