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Old 02-12-2011, 04:29 PM   #1
diatonic
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Default All-Grain - Black Widow Kolsch

Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: 2.4L
Batch Size (Gallons): 6
Original Gravity: 1.047
Final Gravity: 1.010
IBU: 22.6
Boiling Time (Minutes): 70
Color: 3.8
Primary Fermentation (# of Days & Temp): 14 @ 62F
Secondary Fermentation (# of Days & Temp): 28 @ 34F
Tasting Notes: Fantastic crisp, clean Kolsch. Really refreshing.

This is a great beer. I brewed it for the 2009 Treasure Valley Organic Homebrew Challenge. It won "People's Choice" in public judging, and 3rd place in BJCP sanctioned judging. Found the recipe here. He lists awards he's won with this beer:

1st 2001 BRCC4 (2nd BOS)
3rd 2001 NHC First Round
2nd 2001 Indiana State Fair
1st 2001 St.Louis Brews HHHC comp
1st 2002 Boston Wortprocessors
1st 2002 KCBM comp.
1st 2002 Reggale and Dredhop comp
2nd 2002 MCAB4
1st 2002 Spirit of Free Beer
1st 2002 Indiana State Fair

Anyhow, I wanted to share this because I'm getting ready to brew a big batch for spring/summer!

When I brewed it, I didn't do any protein rests, Just the saccharification rest at 152F for 60 minutes, and mashout.

You can download a zip file with the BeerSmith recipe file & BeerXML file here. Enjoy!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Black Widow Kolsch
Brewer:
Asst Brewer:
Style: Kolsch
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.98 gal
Estimated OG: 1.047 SG
Estimated Color: 3.8 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 86.11 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 11.11 %
0.25 lb Honey Malt (25.0 SRM) Grain 2.78 %
1.00 oz Hallertauer [6.40 %] (60 min) Hops 21.5 IBU
0.20 oz Saaz [3.80 %] (15 min) Hops 0.7 IBU
0.20 oz Saaz [3.80 %] (5 min) Hops 0.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [2.4L Starter]


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
10 min Protein Rest Add 11.25 qt of water at 129.3 F 122.0 F
15 min Protein Rest Heat to 134.0 F over 2 min 134.0 F
60 min Saccharification Heat to 152.0 F over 15 min 152.0 F
20 min Mash Out Heat to 168.0 F over 10 min 168.0 F

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Old 05-25-2011, 01:17 AM   #2
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Quote:
Originally Posted by diatonic
This is a great beer. I brewed it for the 2009 Treasure Valley Organic Homebrew Challenge. It won "People's Choice" in public judging, and 3rd place in BJCP sanctioned judging. Found the recipe here. He lists awards he's won with this beer:

1st 2001 BRCC4 (2nd BOS)
3rd 2001 NHC First Round
2nd 2001 Indiana State Fair
1st 2001 St.Louis Brews HHHC comp
1st 2002 Boston Wortprocessors
1st 2002 KCBM comp.
1st 2002 Reggale and Dredhop comp
2nd 2002 MCAB4
1st 2002 Spirit of Free Beer
1st 2002 Indiana State Fair

Anyhow, I wanted to share this because I'm getting ready to brew a big batch for spring/summer!

When I brewed it, I didn't do any protein rests, Just the saccharification rest at 152F for 60 minutes, and mashout.

You can download a zip file with the BeerSmith recipe file & BeerXML file here. Enjoy!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Black Widow Kolsch
Brewer:
Asst Brewer:
Style: Kolsch
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.98 gal
Estimated OG: 1.047 SG
Estimated Color: 3.8 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 86.11 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 11.11 %
0.25 lb Honey Malt (25.0 SRM) Grain 2.78 %
1.00 oz Hallertauer [6.40 %] (60 min) Hops 21.5 IBU
0.20 oz Saaz [3.80 %] (15 min) Hops 0.7 IBU
0.20 oz Saaz [3.80 %] (5 min) Hops 0.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [2.4L Starter]

Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
10 min Protein Rest Add 11.25 qt of water at 129.3 F 122.0 F
15 min Protein Rest Heat to 134.0 F over 2 min 134.0 F
60 min Saccharification Heat to 152.0 F over 15 min 152.0 F
20 min Mash Out Heat to 168.0 F over 10 min 168.0 F
I like it! Can you please provide a partial recipe? At what temp did you ferment? How long? What temp was the secondary? How long?
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Old 05-25-2011, 06:52 PM   #3
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Honey malt! Never thought to try that in my Kölsch recipe iterations! Neat idea (credited to original author)

Were there any notes from the BJCP judges about hop aroma/flavor? I'm under the impression that Kölsch style usually doesn't have any hop additions after the 30 or 20 minute mark. Not that it really matters, since this recipe is obviously a hit.

Thanks for posting! I might give this a shot next time a brew a Kölsch (subtracting some wheat, though).

TB

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Old 05-25-2011, 08:25 PM   #4
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Quote:
Originally Posted by hopdreams View Post
I like it! Can you please provide a partial recipe? At what temp did you ferment? How long? What temp was the secondary? How long?
I fermented it for 2 weeks at 62F, then lagered at 34F for about a month. I force carbonated it while lagering, then bottled it with the BierMuncher Bottle Filler(TM).

Quote:
Originally Posted by Tiber_Brew View Post
Honey malt! Never thought to try that in my Kölsch recipe iterations! Neat idea (credited to original author)

Were there any notes from the BJCP judges about hop aroma/flavor? I'm under the impression that Kölsch style usually doesn't have any hop additions after the 30 or 20 minute mark. Not that it really matters, since this recipe is obviously a hit.

Thanks for posting! I might give this a shot next time a brew a Kölsch (subtracting some wheat, though).

TB
I'll try to track down the scoresheets. I'm sure I have them somewhere. It was a really tasty beer, and was my first entry in to a competition.
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1° - Simple Cider (2/15/2014) - Saison Mead (6/26/2014) - En Perpetuum (Belgian sour base) (7/3/2014)
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Aging in a wine barrel - En Perpetuum—Solera (1/23/2011)
Kegs - May the Schwarz-Bier with you (2/9/2014) — Test Depth American Stout (8/29/2013), Big Red Imperial Red IPA (1/19/2014)

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Old 10-12-2011, 04:27 AM   #5
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What is gained by lagering at 34F for a month? I am a newbie, but my current understanding is that the yeast will not be active at that low of a temp. So isint this the same thing as cold crashing?

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Old 12-02-2011, 01:20 AM   #6
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Lagering is basically a clarifying process. The cold temp allows the yeast to drop out of suspension, though lager yeast is meant to stay partially active at low temps.

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Old 03-21-2012, 08:32 PM   #7
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Holy crap! I did this recipe as my first step mash. It turned out awesome. The honey malt is a nice touch with the small additions of the czech saaz hops. This beer turned out a little on the malty side, but it was awesome.

I gave a case to my buddy and it was gone in three days.

This will be a permenant staple in my brews. Thanks for the recipe!

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Old 03-26-2012, 02:47 PM   #8
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This recipe looks like a hit. I'm interested in what the honey will bring to the profile. Making this beer this weekend.

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Old 04-30-2012, 01:17 PM   #9
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Quote:
Originally Posted by icantbejon
This recipe looks like a hit. I'm interested in what the honey will bring to the profile. Making this beer this weekend.
Did you brew this? I'm planning on doing a Kolsch and I'd like to hear how this turned out. Thanks!
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Old 04-30-2012, 05:01 PM   #10
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Brew this beer. I did it again, but upped the saaz for both flavoring and aroma.

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