{"id":"recipe-vevor-german-kolsch","title":"VEVOR 5-Gallon German Kölsch (Pressure Fermented)","description":"Crisp, brilliant pale-straw German Kölsch tailored for a VEVOR all-in-one electric system and pressure fermenter with natural spunding carbonation.","style":"Kölsch","category":"Pale Ale","author_id":"user-hop-master","author_name":"Elena Vance","is_public":true,"stats":{"batch_size_liters":18.9,"boil_time_minutes":90,"efficiency":75,"og":1.048,"fg":1.009,"abv":5.1,"ibu":23,"srm":3.6},"fermentables":[{"name":"Weyermann German Pilsner Malt","amount_kg":3.86,"percentage":89.5,"type":"Grain","color_srm":1.7,"potential":1.037},{"name":"Weyermann German Vienna Malt","amount_kg":0.23,"percentage":5.3,"type":"Grain","color_srm":3.5,"potential":1.036},{"name":"Briess White Wheat Malt","amount_kg":0.23,"percentage":5.3,"type":"Grain","color_srm":2.3,"potential":1.038}],"hops":[{"name":"German Tettnanger","amount_grams":35.4,"alpha_acid":4,"form":"Pellet","addition":"Boil","time_minutes":60,"ibu":19},{"name":"German Tettnanger","amount_grams":21.3,"alpha_acid":4,"form":"Pellet","addition":"Boil","time_minutes":15,"ibu":4}],"yeast":{"name":"German Kölsch Ale","brand":"White Labs","product_id":"WLP029","form":"Liquid","attenuation":75,"min_temp_c":14.4,"max_temp_c":16.7},"brew_notes":"Designed for the VEVOR all-in-one system and pressure fermenter.\nVolumes: 5.5 gal (20.8 L) into kettle / ~5.0 gal (18.9 L) into fermenter.\nBoil (60 to 90 Minutes): A 90-minute boil is standard for high-Pilsner grain bills to drive off DMS precursors. Add bittering hops with 60 minutes remaining.\nProcess Aids: 1/2 tsp White Labs Yeast Nutrient (WLN1000) @ 15 min; 1 Whirlfloc tablet @ 10 min.","mash_profile":"Strike: Heat strike water to ~158°F (70°C) to hit a single-infusion mash temperature of 149°F–150°F (65°C–65.5°C). Rest for 60 minutes to maximize fermentability and preserve a dry, crisp finish.\nMash Out: Ramp to 168°F (75.5°C) for 10 minutes via the recirculating pump.","fermentation_notes":"Primary Fermentation: Chill wort to 58°F–60°F (14.5°C–15.5°C) before pitching WLP029 (Next Generation PurePitch). Maintain fermentation at 58°F–62°F (14.5°C–16.7°C) for 7 to 10 days until active krausen begins to recede.\nSpunding \u0026 Cold Conditioning: When gravity reaches ~1.012 (2–3 points before terminal gravity), attach spunding valve set to 12–14 PSI to naturally carbonate. Drop temperature to 34°F–38°F (1°C–3.5°C) and cold condition (lager) for 2 to 3 weeks for clarity and clean flavor integration before racking to serving kegs.","fork_count":0,"created_at":"2026-11-13T18:36:14.384227Z","updated_at":"2026-11-13T18:36:14.384229Z"}