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.
Jar of Destiny Kolsch
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
Hallertauer Mittelfruh hops (1.5 oz./42 g) at 5.9 % AA for 60 minutes
Wyeast WY2565 Kölsch yeast
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
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
Chilled wort to 60° F (16° C) – added starter and yeast packet. Fermented for 2 weeks
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”
#kölsch #JarOfDestiny #brewdudes
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