Kölsch Recipe & Tasting: Homebrew Jar of Destiny
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- Опубликовано: 16 сен 2024
- We take a break from all the hops this week and dive into John's latest Jar of Destiny Beer; an extremely nice Kölsch!
Find the recipe below.
This beer was wonderfully fermented despite a challenging warm summer. John fermented this at 62F and it shows no signs that it would be improved trying to ferment a little lower. The white foamy head lasted a long time and the cracker Pilsner aroma complimented the mild lager-like aroma on the nose.
We discuss at length the way the hops presented themselves in this beer. Overall, maybe the hopping could be a little less, but it came out as a great expression of good old Nobel Hop character, which we really enjoyed. We hope you enjoy this video as much as we enjoyed the beer.
CHEERS
Jar of Destiny Kolsch
Grain Bill
9.25 pounds (4.2 kg) Weyermann Pilsner malt (2° L) 95% of grain bill
0.5 lb. (227 g) Weyermann Vienna Malt (3° L) 5% of grain bill
Hops
Hallertauer Mittelfruh hops (1.5 oz./42 g) at 5.9 % AA for 60 minutes
Yeast
Wyeast WY2565 Kölsch yeast
Mash Instructions
Mashed with 4 US gallons (15 Liters) of spring water - no alterations
149° F/65° C for 90 minutes
Collected 7.5 US gallons (28 Liters) of wort
Boil Instructions
Boiled for 75 minutes - added hops with 60 minutes left to go in the boil
Added a Whirlfloc tablet with 15 minutes left to go in the boil
Fermentation Instructions
Chilled wort to 60° F (16° C) - added starter and yeast packet. Fermented for 2 weeks
Packaging Instructions
Cold crashed and added gelatin - 1 teaspoon (3 g) in ¾ of a cup (177 milliliters) of water
Closed transfer to keg and forced carbonated
“Lagering in keg”
Cheers!
#kölsch #JarOfDestiny #brewdudes
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Good and interesting discussion about hops. That thought hadn't crossed my mind.
I wouldn't mind a glass of that kolsch, cheers!!
Gotta love the mittelfruh!
Sounds like a Winner 🏆
Figured this is a good place to drop the news but I brewed your kentucky common recipe (but used WLP001) for the Western Idaho Fair competition and scored a 43/50 on it so I'll take that as you guys did a fantastic job at figuring out that recipe.
Outstanding result and very well done. Not often a score like that is seen. Top man 😎👍
Nice one
That's fantastic! Cheers!
Agreed!
Jar of destiny is such a cool thing to do, good job guys, and keep up the good work. Looking forward to every new video🍻
That Wyeast 2565 is special. Every beer I have brewed with this yeast is great. However, I stopped using liquid yeast as it was 50/50 whether the yeast was viable due to the heat in California. I went through a k97 phase. It is good/ok. Very active and needs a blow off tube. Now using the llalemade dry yeast Kolsch and this is working for me now. Nearly as good as Wyeast 2565 in taste. For me I think it is better than k97.
Brew dudes, that beer looked great!
My absolute favorite beer! I used Dingemans for the last one (blasphemy, kind of, I know), but it was amazing.
I'm just brewing. Perfect timing
Excellent!
Not sure if I want to brew a lighter srm beer with spring water. But you guys did and it turned out fine. Thanks for doing this. I usually start brewing Kolsch beers in the spring, so I may give this recipe and water profile a go before the end of the year.
Cheers Guys,
Chris
A delightful light style! I used K-97 (also on an altbier) it’s great for German ales. Made a pillowy delicious 🍺
Love the channel boys!
Good video, I like seeing the different styles being brewed and your comments.
Thanks Brian!
The jar of destiny is such a fun segment.
Thanks!
I brewed a Kolsch a month or so ago and used the Fermentis K97 yeast and a combo of Tettnang and Loral hops. It came out great with a super floral/herbal aroma and taste with a smooth finish. I think the AA of 10.8 in the Loral was key. Cheers!
Check out the brew lab podcast about a home brewer taking 7 years to compare IBUs. It pretty eye opening about how limited the current systems are.
kolsch is good choice if your golden ale friends have evolved in a good way to tastier beers. also had good results with k97 yeast in cool basement.
not such a good choice for your stout friends though!
Kolsch is such a crusher. Great hop choice but I would expect nothing else from Jamil. Makes such a difference in trying to capture the essence of this fairly specific regional style. I would have rolled with the 1.5 oz as well John and it sounds like it turned out. Nothing wrong with hammering down a pint on camera Mike!! Might make a good b roll! Anyways, enjoyed it boys! Cheers from Uxbridge.
Last brew was a cream ale that almost was a kolsch (changed my mind last minute). Did Loral, and it was grassy at first, but mellowed nicely after a couple weeks in the keg. Getting itchy to brew again, so I think I'm going brown ale this Saturday. Should I do Willamette or Tettnanger? 🤔🤷♂️🍻Cheers!
I like Willamette in a Brown Ale. - John
Love the JOD! I brewed a batch Kolsch about 4 weeks ago. This time I used the Lallamand Kolsch dry yeast and the beer came out technically fine but a little bland. I think I prefer the fermentis k-97. Did you take a mash pH? My grain bill was essentially the same as yours but with 3.4% acid malt using soft tap water. I'm hoping that we can spark a resurgence of traditional lager styles!
Hi Janet - I did not take a reading of my mash pH but this beer was pretty crisp. We're talking pH readings next week. - John