Black Widow Kolsch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Black Widow Kolsch

155 calories 15.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 70 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
URL: http://www.skotrat.com/skotrat/recipes/ale/kolsch/recipes/14.html
Created: Thursday May 21st 2015
Similar Recipes

James kolsch v0.2

by James_ess

OG: 1.046 FG: 1.008 ABV: 4.9% IBU: 26

1.047
1.011
4.7%
21.8
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb US - Pale 2-Row7.75 lb Pale 2-Row 37 1.8 43.1%
7.75 lb German - Pilsner7.75 lb Pilsner 38 1.6 43.1%
2 lb American - Wheat2 lb Wheat 38 1.8 11.1%
8 oz Honey Malt8 oz Honey Malt 37 25 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertauer2 oz Hallertauer Hops Leaf/Whole 6.4 Boil 60 min 20.15 71.4%
0.40 oz Saaz0.4 oz Saaz Hops Leaf/Whole 3.8 Boil 15 min 1.19 14.3%
0.40 oz Saaz0.4 oz Saaz Hops Leaf/Whole 3.8 Boil 5 min 0.48 14.3%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 928 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.6 qt Protein Rest Infusion -- 122 °F 10 min
Protein Rest Temperature -- 134 °F 15 min
Saccharification Temperature -- 152 °F 60 min
Mash Out Temperature -- 168 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.86 gal (55.42 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.86 gal (7.42 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 7.88 31.5  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.48 g | 33.9 qt) 8.63 34.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.86 g | 55.4 qt) 14 56  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes

Notice there is no VIENNA malt!!!

I use 1.5qts per pound at half and half RO water/tap water for the mash. I add about 1/2 tsp CaCl to help with the pH. The Sparge water is usually whatever RO water I have left and some tap water to make up the difference. The step mash and the long cold conditioning/lagering helps with the clarity.

Apparently, this beer has won many awards.
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



Award Winning Recipe
Last Updated and Sharing
 
205
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-17 04:21 UTC