Kölsch Black Widow Kolsch - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Kölsch Black Widow Kolsch

Reply
 
Thread Tools
Old 06-23-2013, 07:18 PM   #21
Colrain
Recipes 
 
Jan 2013
Posts: 41
Liked 6 Times on 5 Posts


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

 
Reply With Quote
Old 07-13-2013, 12:16 AM   #22
YeastieBoys
Recipes 
 
Feb 2012
Ferndale, MI
Posts: 95
Liked 7 Times on 7 Posts


Quote:
Originally Posted by Colrain
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.

 
Reply With Quote
Old 12-09-2013, 05:22 PM   #23
limulus
HBT_SUPPORTER.png
 
limulus's Avatar
Recipes 
 
Oct 2009
ATL Burbs, Georgia
Posts: 1,466
Liked 92 Times on 76 Posts


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.
__________________
Brewin' on a Medium Brewha BIAC system with glycol


"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
-Ernest Hemingway

 
Reply With Quote
Old 12-09-2013, 09:20 PM   #24
YeastieBoys
Recipes 
 
Feb 2012
Ferndale, MI
Posts: 95
Liked 7 Times on 7 Posts


Quote:
Originally Posted by limulus
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.

 
Reply With Quote
Old 12-09-2013, 10:26 PM   #25
limulus
HBT_SUPPORTER.png
 
limulus's Avatar
Recipes 
 
Oct 2009
ATL Burbs, Georgia
Posts: 1,466
Liked 92 Times on 76 Posts


Quote:
Originally Posted by YeastieBoys View Post
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.
__________________
Brewin' on a Medium Brewha BIAC system with glycol


"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
-Ernest Hemingway

 
Reply With Quote
Old 02-12-2014, 09:57 PM   #26
jbsg02
Recipes 
 
Dec 2010
garland, tx
Posts: 790
Liked 45 Times on 34 Posts


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.

 
Reply With Quote
Old 02-12-2014, 10:05 PM   #27
diatonic
Recipes 
 
Jan 2009
Boise, ID
Posts: 730
Liked 12 Times on 10 Posts


Quote:
Originally Posted by jbsg02 View Post
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!
__________________
.:diatonic:.
1° - Dirty Hippie Hefe (4/17/2015) - Saison Brett (3/21/2014)
2° - Saison inspired mead (6/27/2014) - Sack mead (7/26/2014)
Kegged - Under Pressure Pale Ale (4/4/2015) - Dopplebock (1/22/2015) - Black Widow Kolsch (1/31/2015) - Pious New World (2/6/2015)
My brew rig is pretty much done :) You should follow me on Twitter - My Brew Logs

 
Reply With Quote
Old 02-12-2014, 10:10 PM   #28
haeffnkr
Recipes 
 
Jan 2010
St Peters Mo, MISSOURI
Posts: 429
Liked 25 Times on 22 Posts


Quote:
Originally Posted by jbsg02 View Post
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

 
Reply With Quote
Old 03-08-2014, 10:05 PM   #29
nathan33
 
nathan33's Avatar
Recipes 
 
Sep 2013
, Arkansas
Posts: 87
Liked 3 Times on 3 Posts


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.

 
Reply With Quote
Old 03-10-2014, 10:11 PM   #30
vNmd
HBT_SUPPORTER.png
 
vNmd's Avatar
Recipes 
 
Jan 2013
, Maryland
Posts: 722
Liked 168 Times on 109 Posts


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!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Widow Maker Black Ale muddpuppy Recipes/Ingredients 55 02-04-2016 10:46 PM
McMenamin's "Black Widow Porter" bfriend54 Recipes/Ingredients 8 12-16-2014 10:42 PM
Kolsch Question: JZ's or Black Widow mclamb6 Recipes/Ingredients 4 06-13-2012 11:19 PM
Black Widow Porter Fans? jamboparty General Beer Discussion 1 04-14-2012 04:36 PM
Black widow porter metalpysko Fermentation & Yeast 5 01-17-2012 06:30 AM


Forum Jump