Homebrewing Blog and Resource

Kolsch Jar of Destiny

Kölsch – Jar of Destiny

The Jar presented a challenge for these Brew Dudes. How can we brew a delicate, balanced beer that deserves to be fermented in lower than room temperatures in one of the hottest summers in recent memory? Well, with a temperature controlled fridge, that’s how. This video takes you through the recipe, the brew day, and our evaluation of a Kölsch beer that we brewed as best we could.

Kölsch Recipe and Brewing Instructions

I based this recipe on Jamil’s recipe in BYO.

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


Hallertauer Mittelfruh hops (1.5 oz./42 g) at 5.9 % AA for 60 minutes


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 – this beer was in the keg for about a week when we made the video.

Original Gravity: 1.048
Final Gravity: 1.009
ABV: 5.1%
IBUs: Probably over 30

Final Results

I tried hard to get this beer as clear as I could for the video. With some gelatin and some cold conditioning, I got it to a translucent state. More time in the keg will make it brilliantly clear in time.

My main concern was to get the fermentation right. I had made a liter starter, which was 2 weeks old before I brewed. I got another packet as a fail safe and then dialed in my fridge to that 60° F (16° C) temperature. After 2 weeks and taking a gravity reading, I felt like it was ready for transfer.

If I were to brew this beer again, I would use less hops. I think dialing into that 30 IBU sweet spot would be my goal. Although it’s on the high end for the style, I think that would be a good target for attempt number two of this style.



Double IPA – Jar of Destiny


pH Measurement in Beer Brewing


  1. Chris

    The recipe states that there was no alterations to the spring water. Okay, did you do any PH adjustments?


  2. No, I did not do any pH adjustments.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress & Theme by Anders Norén