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Das Funke Kölschbier

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)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Tuesday November 14th 2017

Bakke Brygg Kölsch CLONE

by LTS1681

OG: 1.048 FG: 1.011 ABV: 4.9% IBU: 23

Wink Wink

by Mikeya68

OG: 1.053 FG: 1.013 ABV: 5.2% IBU: 19

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.4%

IBU (tinseth):

22.5

SRM (morey):

4.3

Mash pH

5.3

Cost £

0.20

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 kg	Bestmalz - BEST Pale ale4 kg BEST Pale ale		38.1	2.81	90.9%
200 g	German - Carapils200 g Carapils		35	1.3	4.5%
200 g	Weyermann - Munich Type I200 g Munich Type I	£ 1.00 / kg £ 0.20	38	6	4.5%
4,400 g / £ 0.20

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Magnum10 g Magnum Hops	Pellet	12	First Wort	60 min	15.96	20%
40 g	Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	10 min	6.58	80%
50 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Magnum (Pellet) 10 g Magnum (Pellet) Hops	15.96	20%
40 g	Hallertau Mittelfruh (Pellet)	6.58	80%
50 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	18 °C	67 °C	30 min
	Vorlauf	67 °C	72 °C	30 min
14 L	Batch Sparge	72 °C	78 °C	30 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
3 g	Gypsum	Water Agt	Mash	90 min.
4.50 ml	Lactic acid	Water Agt	Mash	90 min.
1 g	Epsom Salt (MgSO4)	Water Agt	Mash	0 min.
3.50 ml	Phosphoric acid	Water Agt	Sparge	30 min.
1 each	Whirlfloc tablet	Water Agt	Boil	15 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:	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	5	5	70	55	0
Ca 60 Mg 15 Na 12 Cl 45 SO4 75 HCO 0 Stop sparging at 1:010 to reduce graininess. Salts for mash: 2g of CaCl 3g CaSO4 1g MgSO4
Mash Chemistry and Brewing Water Calculator

Notes

Mash in at 67c for 90 minutes. Mash out at 72c.
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 5C for 3-4 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-10-09 13:55 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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