Batch Size5.509 galBoil Size6.009 gal
Boil Time60.000 minEfficiency70%
ABV4.5%Bitterness34.2 IBU (Tinseth)
Color4.8 srm (Morey)Calories (per 12 oz.)153


Total grain: 7.250 lb
Liquid Extract (LME) - PilsnerExtract6.000 lbNoNo78%4.0 srm
Briess - Carapils MaltGrain16.000 ozNoNo73%1.3 srm
Briess - Munich Malt 10LGrain4.000 ozNoNo76%10.0 srm


Hallertau4.5%1.000 ozBoil60.000 minPellet24.4
Golding5.0%1.000 ozBoil10.000 minPellet9.8
Hallertau4.5%1.000 ozDry Hop10.000 minPellet0.0


Wyeast - KolschAleLiquid0.528 cupPrimary


  1. You should now have 0.000 tsp wort. Add 5.500 gal water to the kettle, bringing pre-boil volume to 5.500 gal.
  2. Bring the wort to a boil and hold for 60.000 min.
  3. Boil or steep 6.000 lb Liquid Extract (LME) - Pilsner, 16.000 oz Briess - Carapils Malt, 4.000 oz Briess - Munich Malt 10L, .
  4. Put 1.000 oz Hallertau into boil for 60.000 min.
  5. Put 1.000 oz Golding into boil for 10.000 min.
  6. Stop boiling the wort.
  7. You should have 5.000 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 5.000 gal.
  8. Cool wort and pitch Wyeast - Kolsch Ale yeast, to the primary.
  9. Let ferment until FG is 1.012.
  10. Transfer beer to secondary.
  11. Put 1.000 oz Hallertau into fermenter for 10.000 min.