Kellerbier - Beer Recipe - Brewer's Friend

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Kellerbier

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.718 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Hop Utilization: 99%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
URL: https://romancingthebeer.com/
Created: Monday December 7th 2020
1.050
1.012
5.0%
22.3
4.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Pilsner9.75 lb Pilsner 38 1.6 84.8%
1.75 lb Munich - Light 10L1.75 lb Munich - Light 10L 33 10 15.2%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Perle0.5 oz Perle Hops Pellet 7.2 Boil 60 min 12.34 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 7.14 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 5 min 2.87 40%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.08 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
0.26 g Epsom Salt Water Agt Sparge 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
1.67 g Gypsum Water Agt Sparge 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 1 hr.
0.35 g Salt Water Agt Mash 1 hr.
0.40 g Salt Water Agt Sparge 1 hr.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
62 - 68 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 492 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 1 8 74 49 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.41 gal Protein Rest Strike 155 °F 144 °F 15 min
Protein Rest Temperature -- 158 °F 75 min
6.63 gal Mashout Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7.72 30.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.2 24.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.2 g | 24.8 qt) 6 24  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 62 deg F, free rise to 63 deg. F. Ferment under pressure at 1 bar (+/- 15 psi). At 2/3 final gravity raise temp slowly over 2 days to 66 deg. F. for D rest. under pressure at 1 bar. On day 9, crash to 38 deg. F for min. 24 hours. Transfer to conditioning at 34 deg. F. for min. 3 weeks under pressure at 15 psi. Note: If I had more time, would have conditioned for a week or so longer.

Style & Tasting notes per BJCP Judging:

Aroma - light green apple lower limit, acetaldehyde within limits
Appearance - head persistence, lace, cloudy, but not NEIPA like
Flavor - cracker, soft, clean lager, low bitterness, sweet malty, long
Mouthfeel - medium bodied, light carbonation, creamy smooth

Color: pale, golden yellow

Drink this beer fresh!

Submit to Romancing of the Beers BJCP Feb. 13, 2021 Took 2nd Place in Dark European Lager category



Award Winning Recipe
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  • Last Updated: 2021-10-13 15:15 UTC