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Play Time Kolsch

185 calories 19 carbs
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Saturday March 24th 2018
1.056
1.014
5.46%
22.59
3.43
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
18.50 lb German - Pilsner18.5 lb Pilsner 38 1.6 94.9%
1 lb German - Vienna1 lb Vienna 37 4 5.1%
19.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 Aroma 60 min 22.59 100%
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
4 Each
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-14 07:42 UTC
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