- Recipe Type
- All Grain
- Yeast
- WLP029
- Yeast Starter
- 2.4L
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.047
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 70
- IBU
- 22.6
- 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
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