Kölsch Black Widow Kolsch

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diatonic

Well-Known Member
Joined
Jan 12, 2009
Messages
718
Reaction score
12
Location
Boise, ID
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
 
diatonic said:
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?
 
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 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).

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.
 
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?
 
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.
 
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!
 
This recipe looks like a hit. I'm interested in what the honey will bring to the profile. Making this beer this weekend.
 
icantbejon said:
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!
 
seatbelt123 said:
Did you brew this? I'm planning on doing a Kolsch and I'd like to hear how this turned out. Thanks!

I did, but it's sitting in a keg waiting to be carbed. Not sure if any good yet.
 
I'm doing this batch agaon, but I'm trying czech saaz throughout.

I can't believe there hasn't been more posts on this recipe.
 
Just took this one to a homebrew club meeting. Got 4th out of 10. Here's the thing it was only force carbed for 14 days, so not sure it's still not too young for a kolsch. I've been taking sample tastes for about 5 days now and the sulfur taste people seem to worry about with this yeast is there but has gone down from day one to now. Regardless this recipe is a winner. I enjoy this beer quite a bit.

p.s. I single infused at 152
 
What is the gravity supposed to be after the first 14 days of fermentation? Will it drop down to the estimated 1010 after the 28 lager process? Reason I ask is because I took at gravity reading last night at day 14 and got 1020 @_@
 
Probably should be down to 1.010 by 14 days. I checked mine at 9 days and it was there by then. Maybe you could rouse your yeast, but I'm think 1.020 is probably your terminal gravity. Never hurts to wait another week tho.
 
I would wait another week and then check your gravity. You should be around 1.008.

I just brewed this batch again today using all saaz. I tastes my previous all saaz kolsch and loved it! Make sure to do a step mash.

Has anyone else tried this with all saaz?
 
This took a bit to clear in the keezer but it is the best tasting hot weather beer I have ever tasted.

It's absolutely a delicious beer.
 
This is my go to beer.

I have made it 6 times now and it is a real winner.

I follow the recipe with the following edits -
2 # wheat
.5 flaked barley
.25 acid malt

I use Tettanger hops and second addition of Saaz to keep the IBU at 21.

I use RO water with 4 grams of calcium chlroide added.

The local craft brewery uses WLP029 exclusively, so they are always gracious to give me some slurry.
I start that yeast/wort at 62-63 then by day2- usually I am up to 66 then by day 3 68 and day 4-5, I am D resting at 70-71.
I will leave it at 70 for about another 9-10 days, 2 weeks in primary, then crash the primary to 2 days then rack it to a keg with gelatin in the bottom.

When the main fermentation starts slowing down, usually 36-48 hours, start ramping up, dont be afraid about off flavors, etc.

I scored 40 and took 1st out of 23 beers in division 6 with this recipe and process.

Good luck and thanks to the OP for this great recipe.
Kevin
 
Just brewed this today, everything was spot on however my Saaz had an AA of 8.1% and the recipe's was around 4ish. After reading that some liked the extra Saaz I didn't reduce it by all that much.

Looking forward to seeing what it'll be like
 
Colrain said:
Just brewed this today, everything was spot on however my Saaz had an AA of 8.1% and the recipe's was around 4ish. After reading that some liked the extra Saaz I didn't reduce it by all that much.

Looking forward to seeing what it'll be like

Was it American Saaz? I've never seen Czech Saaz that high.
 
Hello Lads, I was in Cologne, Germany all last week and yes, I drank Kolsch every day. The last night, I was in Frankfurt and I had a Dunkelweizen, actually two (big ones), to close it out. Now that I know what a real Kolsch is supposed to taste like, I've decided to try my hand at brewing it. Since this recipe was popular with the judges, I'll give it a try. I did notice some sweetness to every Kolsch I tried while there, so maybe the Honey Malt might be a good choice. I also noticed Kolsch was a very clean and uncluttered beer (if uncluttered is an acceptable beer description). I could tell a lot of care and time goes into making a proper Kolsch. I have temperature controlled fermentation and a spare fridge in my garage for cold crashing so that should not be a problem. I'm looking forward to the stepped mash more than anything.

I notice that OP posted a brew house efficiency >80%, so I adjusted the recipe to my system. I also had to tweak the hops a bit to since the AA was a bit higher than my supplier lists. By Feb, I should have this on tap.
 
limulus said:
Hello Lads, I was in Cologne, Germany all last week and yes, I drank Kolsch every day. The last night, I was in Frankfurt and I had a Dunkelweizen, actually two (big ones), to close it out. Now that I know what a real Kolsch is supposed to taste like, I've decided to try my hand at brewing it. Since this recipe was popular with the judges, I'll give it a try. I did notice some sweetness to every Kolsch I tried while there, so maybe the Honey Malt might be a good choice. I also noticed Kolsch was a very clean and uncluttered beer (if uncluttered is an acceptable beer description). I could tell a lot of care and time goes into making a proper Kolsch. I have temperature controlled fermentation and a spare fridge in my garage for cold crashing so that should not be a problem. I'm looking forward to the stepped mash more than anything. I notice that OP posted a brew house efficiency >80%, so I adjusted the recipe to my system. I also had to tweak the hops a bit to since the AA was a bit higher than my supplier lists. By Feb, I should have this on tap.
I've done this recipe about 15 times with minor tweaks to the recipe. I've been splitting the batch with wl 029 and wyeast 2565. Make sure to lager at least two months. It makes a huge difference.
 
I've done this recipe about 15 times with minor tweaks to the recipe. I've been splitting the batch with wl 029 and wyeast 2565. Make sure to lager at least two months. It makes a huge difference.

Okay thanks. I guess my target date is now March! Just in time for an early spring.
 
Brewing this up tomorrow. I think he means German Tradition for bittering hop when he says Hallertau Tradition, maybe those are the same thing? Most Hallertau is around 4.5% AA and most German Tradition is around 6.5%, so I'm using German tradition.
 
Brewing this up tomorrow. I think he means German Tradition for bittering hop when he says Hallertau Tradition, maybe those are the same thing? Most Hallertau is around 4.5% AA and most German Tradition is around 6.5%, so I'm using German tradition.

Interesting, life has been kind of crazy and I had to put brewing on hold for a bit. Getting back in the swing this past month. The last pound of Hallertau I bought was ~3.5% AA, so you may be on to something, but I would think that with the 60 minute addition hop variety is less important that get getting the IBU right.

Cheers!
 
Brewing this up tomorrow. I think he means German Tradition for bittering hop when he says Hallertau Tradition, maybe those are the same thing? Most Hallertau is around 4.5% AA and most German Tradition is around 6.5%, so I'm using German tradition.

I have used all the noble hops with this recipe, they all work fine.
I usally keep the IBUs at 21-22 will bump to 23-24 next time I do it.

This is one fine recipe... My process/edits for this recipe is listed in this thread.

Let us know how it turns out.

Thanks Kevin
 
just did this recipe. I followed the original recipe and added the barley and acid malt in last post. I also went off style and through in half ounce of sorachi ace at flameout. Hope it turns out well. looks like a solid recipe.
 
I got this one mashing right now. One question: I entered the recipe into beersmith and the IBU's show 17 instead of the 22. I am going to bump the hops to get to 22. Just wondering if I entered something wrong or what the difference might have come from. A difference of 5 is not that big of deal, just wondering. I am looking forward to this one!
 
I got this one mashing right now. One question: I entered the recipe into beersmith and the IBU's show 17 instead of the 22. I am going to bump the hops to get to 22. Just wondering if I entered something wrong or what the difference might have come from. A difference of 5 is not that big of deal, just wondering. I am looking forward to this one!

Estimating IBUs isn't really an exact science. Popular methods for homebrew are Rager, Garetz, or Tinseth. I think Beersmith defaults to Tinseth.

It's affected by boil volume & alpha acids & beer gravity. I think you'll be fine to adjust, or leave alone. :p
 
Estimating IBUs isn't really an exact science. Popular methods for homebrew are Rager, Garetz, or Tinseth. I think Beersmith defaults to Tinseth.

It's affected by boil volume & alpha acids & beer gravity. I think you'll be fine to adjust, or leave alone. :p

Thanks. I love Kolsch so I think I will give it the boost. It will still be in the normal range. Can't wait to tap this one.

Thanks again:mug:
 
Being a huge fan of Kolsch, I plan to brew a batch based on this recipe in the next couple of weeks. I have a few general consensus questions:

1) WLP029 vs WL2565: Has anyone used both? Any preference?
2) Recommended Starter Size: I plan on doing a 5.5 Gal batch with 2L starter following Pacman's fermentation schedule of 14 days at 62F and 4 weeks at 34F. This is a very delicate ale style and I am concerned about off flavors due to over/under pitching
3) I intend to bottle condition (kegs are far to obvious on the back of golf cart ;) ). Those of you who bottled this beer, did you pitch more yeast at bottling or was there enough active yeast after lagering to carbonate the bottles? I have not used either of these yeast strains so not sure what to expect.
4) Stepped Mash Schedule vs Single Infusion mash: Seems like several people have brewed this recipe multiple times and ways. I'm curious what the consensus is on the two approaches. Obviously, single infusion is easiest and I can adjust for my efficiency to hit target SG, but I'm really interested in clarity and taste for this style beer.
 
Hi BrewKaiser,
I will take a stab at a few of these -
1 - I have only used wlp029
2 - 2 liters is fine, I would chill it and pour off the starter beer. You need a hydrometer not a calendar for fermentation.
After making this recipe 10 times, I have found I start at about 62 and ramp up over the days, about day 3 or 4 I am at about 1.020 and I crank it up to 72 for about 10 days. Then I cold crash is for 2-3 days at 33 and rack into kegs. If anything, keeping it on the yeast that long might give you some off flavors.
3 - I keg, sorry I can not help
4 - I have only mashed at 151, the research I have done on step vs single mashes is that there is no difference the finished beer.
 
Thanks Haeffnkr,

I agree on hydrometer vs calendar. I view all fermentation days in recipes as approximation as each brewing environment and circumstance is different. Typically, I let my beers sit at least a week in primary after it reaches FG.

I'm considering raising temp to 68-70 for diacetyl rest when close to or at FG for 2-3 days before racking and lagering. I'm just gone 3 days a week and can't babysit the beer so hoping a simpler approach will work.

I've seen some of the research on Single v Step, too. That said, most of it is a general guideline. IMO Kolsch is really a hybrid beer style, so unique in that way. Since you've brewed 10 more than me, I'll take your word for it. Just looking for as much feedback as possible. For sure, I would mash low (148-150) and no longer than 60 min if I do decide to do single infusion mash.

Since you've brewed 10 batches of Kolsch: when hoping, have you tried FWH vs 60 min boil? If so, any difference? Seems the noble varieties do well with FWH.
 
Hi BrewKaiser,
I will take a stab at a few of these -
1 - I have only used wlp029
2 - 2 liters is fine, I would chill it and pour off the starter beer. You need a hydrometer not a calendar for fermentation.
After making this recipe 10 times, I have found I start at about 62 and ramp up over the days, about day 3 or 4 I am at about 1.020 and I crank it up to 72 for about 10 days. Then I cold crash is for 2-3 days at 33 and rack into kegs. If anything, keeping it on the yeast that long might give you some off flavors.
3 - I keg, sorry I can not help
4 - I have only mashed at 151, the research I have done on step vs single mashes is that there is no difference the finished beer.

4-I get better efficiency when I do a protein rest with pilsner malt. 70%-75% without and 80%-85% with.
 
I've made this beer Biab single stage fermentation and it turned out excellent. I will definitely brew again.


Sent from my iPhone using Home Brew
 
Being a huge fan of Kolsch, I plan to brew a batch based on this recipe in the next couple of weeks. I have a few general consensus questions:

1) WLP029 vs WL2565: Has anyone used both? Any preference?
2) Recommended Starter Size: I plan on doing a 5.5 Gal batch with 2L starter following Pacman's fermentation schedule of 14 days at 62F and 4 weeks at 34F. This is a very delicate ale style and I am concerned about off flavors due to over/under pitching
3) I intend to bottle condition (kegs are far to obvious on the back of golf cart ;) ). Those of you who bottled this beer, did you pitch more yeast at bottling or was there enough active yeast after lagering to carbonate the bottles? I have not used either of these yeast strains so not sure what to expect.
4) Stepped Mash Schedule vs Single Infusion mash: Seems like several people have brewed this recipe multiple times and ways. I'm curious what the consensus is on the two approaches. Obviously, single infusion is easiest and I can adjust for my efficiency to hit target SG, but I'm really interested in clarity and taste for this style beer.


Ok, here I go.....
1. Wl029 is more minerally and clears up quite nice. 2565 is more malty tasting and doesn't clear up that quick. Both are good. It's just a matter or preference. I've used both numerous times and like both.
2. I usually make a starter of about1.5 L for my beers (10 gallons). I usually make them the day before and add a little yeast nutrient. I need to start hitting it with oxygen.
I ferment for about 9 days at 62 degrees or so, then transfer. I lager for two months. It makes a difference.
3. You will have enough yeast in suspension to bottle condition. Don't worry about it.
4. I do a single infusion mash. It's too much of a hassle to get 5% better efficiency.


Sent from my iPhone using Home Brew
 
A bit of a noob question: I have been having good luck with bottling, letting it sit a week or two at 70deg to condition, then lagering it in the bottle (in the basement at about 40deg.) for a long time...Could anyone tell me if this might be a good idea with this specific strain of yeast?

And: Is a starter necessary due to the Kolsch yeast being closer to a lager yeast? Is that why you need the starter for such a small beer?
 
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