VEVOR 5-Gallon RO-Water Pressure-Fermented Kölsch
Exact 5-gallon VEVOR all-in-one Kölsch built on RO water with CaCl2/Gypsum/Phosphoric Acid, 1 oz + 1 oz Tettnanger hops, and full-fermentation 10–12 PSI BlowTie spunding at 60°F.
🌾 Fermentables & Malt Bill
Total: 4.32 kg| Fermentable | Amount | % | Type | Color |
|---|---|---|---|---|
| Pilsner Malt | 3.86 kg | 89.5% | Grain | 1.7 |
| Vienna Malt | 0.23 kg | 5.3% | Grain | 3.5 |
| Wheat Malt | 0.23 kg | 5.3% | Grain | 2.3 |
🌿 Hop Schedule
Total: 57 g| Hop | Weight | Addition | Time | IBU |
|---|---|---|---|---|
| Tettnanger 4.0% AA (Pellet) | 28 g | Boil | 60 min | 17.5 |
| Tettnanger 4.0% AA (Pellet) | 28 g | Boil | 15 min | 6.0 |
🧫 Yeast & Fermentation Profile
📝 Mash Schedule & Brewer Notes
Mash Profile & Step Rest
Water & Mash: Heat 3.5 gal RO water (with salts/acid) to 156°F. Dough in 9.5 lbs crushed grain into VEVOR basket; settles to 149°F. Recirculate and hold for 60 minutes. Mash Out: Ramp VEVOR to 168°F and hold for 10 minutes. Sparge: Lift grain basket, lock in place, and gently pour 3.5–4 gal of 170°F stove-heated RO sparge water over top mesh to ~6.5–7 gal pre-boil volume.
Fermentation Schedule
Chill & Pitch: Rapidly chill wort to 60°F, transfer to VEVOR pressure fermenter (splash to aerate), take OG hydrometer sample, and pitch room-temp White Labs Next Gen Kölsch yeast. Fermentation: Seal fermenter, attach BlowTie spunding valve, and maintain 60°F under 10–12 PSI of natural pressure.
Brewer's General Notes & Water Chemistry
Water Chemistry: RO Water (3.5 gal strike, ~3.5–4 gal sparge) + 1 tsp Calcium Chloride, 0.5 tsp Gypsum, and Phosphoric Acid in strike water. Boil (60 min): 1 oz Tettnanger @ 60 min; 1 oz Tettnanger + 1/2 Whirlfloc tablet + 1/2 tsp White Labs Yeast Nutrient + immerse VEVOR chiller to sanitize @ 15 min.