I Know Notzing!

Kolsch BJCP 2015 – 05B

OG
1.049
FG
1.009
SRM
3.7
ABV
5.3%
IBU
32
Awards
6
Batch #
2025-17
Batch Size
11.00 gal
Boil Time
90 min
Brew Date
November 30, 2025
Tap Date
December 25, 2025
Conditioning
Keg
BU/GU
0.65
Carbonation
2.4 vol
ABW
4.2%
Kcal
161 12 oz
Real Extract
4.1° P
Attenuation
81% apparent
66.1% real

Fermentables

PilsnerWeyermann
15.00 lbs|71.4%
Type
Grain
Origin
Germany
Color
1.7 SRM
PPG
82.2
71.4%
Pale Malt, 2-RowRahr
3.50 lbs|16.7%
Type
Grain
Origin
US
Color
1.8 SRM
PPG
80.0
16.7%
AcidulatedWeyermann
1.00 lbs|4.8%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2
4.8%
Wheat Malt, PaleWeyermann
1.00 lbs|4.8%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
78.0
4.8%
CarahellWeyermann
0.50 lbs|2.4%
Type
Grain
Origin
Germany
Color
13.0 SRM
PPG
75.7

Hops

3.00 oz
Tettnang 2.1%
90 min First Wort
1.25 oz
Magnum 12.5%
60 min Boil
3.00 oz
Tettnang 2.1%
15 min Boil

Non-Fermentables

1.50 g
Calcium Chloride (CaCl2) Water Agent
Mash
3.50 g
Epsom Salt (MgSO4) Water Agent
Mash
1.50 g
Gypsum (CaSO4) Water Agent
Mash
2.50 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
3.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge

Yeasts

264 ml
DieterG03
Imperial Yeast

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.85gal
Boil Time
90min
Evaporation Rate
5.83%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Step Mash - Hochkurz

Ideal Grain Temp
68°F
Ideal Tun Temp
68°F
Ideal PH
5.28

Mash Steps

Step 1
Maltose Rest45 min
145°F
Step 2
Dextrinization Rest40 min
158°F
Step 3
Mash Out10 min
168°F

Fermentation and Aging

11 days
Primary
60°F
3 days
Secondary
68°F
3 days
Tertiary
34°F

General Info

Cologne water profile from Zymurgy May/June 2017, page 46. Water salts from Bru'n Water calculations.

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I Know Notzing! – 6 Awards
Name
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