Kolsch

Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Greg Freund
Calories: 181 calories (Per 12oz)
Carbs: 18 g (Per 12oz)

Created Wednesday June 10th 2015

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.58%

IBU (tinseth):

27.31

SRM (morey):

3.98

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	85.7%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	9.5%
0.5 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	4.8%
10.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Spalt1 oz Spalt Hops	Pellet	3.2	Boil	60 min	11.41	43.1%
0.5 oz	german select0.5 oz german select Hops	Pellet	5.8	Boil	20 min	6.26	21.6%
0.32 oz	magnum0.32 oz magnum Hops	Pellet	12.3	Boil	20 min	8.5	13.8%
0.5 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.2	Aroma	5 min	1.14	21.6%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Spalt0.99999999771257 oz Spalt Hops	11.41	43.1%
0.5 oz	german select0.49999999885628 oz german select Hops	6.26	21.6%
0.32 oz	magnum0.31999999926802 oz magnum Hops	8.5	13.8%
0.5 oz	Domestic Hallertau	1.14	21.6%
2.32 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
qt		Infusion	149 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish moss	Fining	Boil	15 min.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: forced CO₂ Level: 13 psi Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	6	22	72	87	50
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.65	34.6
Strike water volume at mash thickness of 1.25 qt/lb	3.28	13.1
Remaining sparge water volume	5.37	21.5
Grain absorption losses	-1.31	-5.3
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	7.09	28.3
Boil off losses	-1.5	-6
Hops absorption losses	-0.09	-0.3
Amount going into fermentor	5.5	22
Total:	8.65	34.6

Notes

Brewed-6/28/15
Racked to secondary-7/6/15
Kegged-7/24/15
Mash ph-5.5

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Last Updated: 2016-07-12 19:35 UTC