Black Widow Kolsch 2015 
All Grain Recipe
Submitted By: diatonic (Shared)
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| Batch Size: 10.50 gal | Style: Kolsch ( 6C) |
| Boil Size: 12.71 gal | Style Guide: BJCP 2008 |
| Color: 4.2 SRM | Equipment: Nucleonics - Single Tier HERMS |
| Bitterness: 21.7 IBUs | Boil Time: 90 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.010 SG (2.7° P) | Fermentation: My Aging Profile |
| ABV: 4.5% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 1.65 oz |
Hallertauer [3.2%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Hallertau [4.7%] - Boil 60 min |
Hops |
5 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.50 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
7 |
| 0.50 oz |
Saaz [3.8%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
9 |
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.
Nailed mash temp & OG. 1.047. Chilled to 63F & pitched a big starter of WLP029 with 2 vials of clarity ferm.This Recipe Has Not Been Rated
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