{"id":"recipe-vevor-ro-spunded-kolsch","title":"VEVOR 5-Gallon RO-Water Pressure-Fermented Kölsch","description":"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.","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":60,"efficiency":75,"og":1.049,"fg":1.011,"abv":4.9,"ibu":23.5,"srm":3.6},"fermentables":[{"name":"Pilsner Malt","amount_kg":3.86,"percentage":89.5,"type":"Grain","color_srm":1.7,"potential":1.037},{"name":"Vienna Malt","amount_kg":0.23,"percentage":5.3,"type":"Grain","color_srm":3.5,"potential":1.036},{"name":"Wheat Malt","amount_kg":0.23,"percentage":5.3,"type":"Grain","color_srm":2.3,"potential":1.038}],"hops":[{"name":"Tettnanger","amount_grams":28.35,"alpha_acid":4,"form":"Pellet","addition":"Boil","time_minutes":60,"ibu":17.5},{"name":"Tettnanger","amount_grams":28.35,"alpha_acid":4,"form":"Pellet","addition":"Boil","time_minutes":15,"ibu":6}],"yeast":{"name":"German Kölsch Ale","brand":"White Labs","product_id":"WLP029","form":"Liquid","attenuation":75,"min_temp_c":15.5,"max_temp_c":16},"brew_notes":"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.\nBoil (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.","mash_profile":"Water \u0026 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.\nMash Out: Ramp VEVOR to 168°F and hold for 10 minutes.\nSparge: 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_notes":"Chill \u0026 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.\nFermentation: Seal fermenter, attach BlowTie spunding valve, and maintain 60°F under 10–12 PSI of natural pressure.","fork_count":0,"created_at":"2026-11-13T18:40:30.731753Z","updated_at":"2026-11-13T18:40:30.731754Z"}