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Black Widow Kolsch

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

James kolsch v0.2

by James_ess

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

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

21.8

SRM (daniels):

9.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertauer (Leaf/Whole)	20.15	71.4%
0.80 oz	Saaz (Leaf/Whole)	1.67	28.6%
2.80 oz / $ 0.00

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

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

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

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Public: Yup, Shared
Last Updated: 2023-03-17 04:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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