Kolsch
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.007 SG | Maximum FG: | 1.011 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 3.5 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.08 US gals |
| Volume Transferred: | 5.28 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.28 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.034 SG | Expected OG: | 1.044 SG |
| Expected FG: | 1.011 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 4.4 % | Expected ABW: | 3.5 % |
| Expected IBU (using Tinseth): | 27.5 IBU | Expected Color (using Morey): | 2.4 SRM |
| BU:GU ratio: | 0.62 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 60 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 8lb 8oz | 94.4 % | 1.8 | In Mash/Steeped |
| US Wheat Malt | 8.00 oz | 5.6 % | 0.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 3.8 % | 2.00 oz | 27.5 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Protein Rest - 149 |
| Step Type | Temperature | Duration |
| Rest at | 122 degF | 20 |
| Raise by infusion to | 149 degF | 70 |
| Recipe Notes |