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Bakke Brygg Kölsch v2.0 (RO & WLP029)

138 calories 14 g 12 oz
Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (brew house)
Rating:
5.00 (1 Review)

Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Sunday November 4th 2018
1.042
1.010
4.2%
26.2
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 84.2%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 10.5%
0.50 lb Viking - Wheat Malt0.5 lb Wheat Malt 38 2.5 5.3%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Yakima Chief Hops - German Tettnang1.7 oz German Tettnang Hops Pellet 3.6 Boil 60 min 22.01 73.9%
0.30 oz Yakima Valley Hops - Perle0.3 oz Perle Hops Pellet 7 Boil 10 min 2.74 13%
0.30 oz Yakima Chief Hops - German Tettnang0.3 oz German Tettnang Hops Pellet 3.6 Boil 10 min 1.41 13%
2.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 151 °F 60 min
1.5 gal Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Citric acid Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
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:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-15 20:46 UTC
Discussion about this recipe:
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bhive01 02/05/2022 at 01:13am
5 of 5

I started making this Kölsch style ale about 2 years ago and things got better when I returned to the roots of the recipe. I love the winey ester profile of WLP029 and this grist brings it out quite a bit. If you like your Kolsch like a pilsner this is not for you. If you like it to be bready, winey, smooth, and highly quaffable then this is for you. It literally needs 3 weeks in the keg, probably 4 in the bottle to "clean up", but once it does, it's bright and oh so tasty. This is my house beer. If it's not on tap, something is wrong. Cheers.


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