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Gauche Kolsch mk 1

111 calories 11.2 g 12 oz
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Ryan
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created Friday September 20th 2019
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 94.4%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 5.6%
9 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Leaf/Whole 5.1 Boil 30 min 28.55 100%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.7 gal Steeping 150 °F 90 min
3 gal Sparge 160 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
White Labs - German Ale/ Kölsch Yeast WLP029
1 Each
Attenuation (avg):
Optimum Temp:
65 - 69 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 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

Brewed on 17 Sept 2019

Started mash @ 12:50
3.7 gal at 149 F

Did not account for amount of water retained by grain.
Increase the volume water used to mash

~ 3 gallons at 158 F

Sparge water wasn't up to temp. Sparge at 170 F to mash out and stop sugars from breaking down further. Also should have sparged more to increase the volume of the wort to at least 7 gallons.

For both steps had trouble with the vourlaf. Need to learn how to do that better. Might try using a larger container to recirculate to let the grain settle more, or maybe I just need to pour the wort back on top more gently.

Started the boil with 5.5 gallons of wort.

Boiled 90 minutes, added hops for the last 30 minutes.

I probably should have boiled for a shorter time to avoid reducing the volume as much as I did. May also want to consider adding hops earlier to increase isomerization of alpha acids to get the right IBU. Maybe use less hops in the process to get the IBU right.

Boil finished with ~ 3.5 - 4 gallons remaining.

The color of the wort at this stage was much darker than I expected. But I believe that it will lighten up significantly during fermentation and will appear much lighter in the bottle.

Specific gravity at the end of the boil was 1.056. Failed to measure it before the boil.

Chilled wort to room temp in a cold water bath in my tub.
Not very happy with this step as infection is a concern at this stage. Doing any part of this process in the bathroom or the tub isn't ideal. I should probably invest in a better wort chilling system.

Pitched the yeast at ~6:20.

By 11:00 that night, saw initial signs of fermentation. The airlock was bubbling and there was some motion in liquid. Krausen was already starting to form.

After 3 days, the color of the beer is getting much lighter. Fermentation still going strong.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-20 20:53 UTC
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