Kellerbier

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

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

22.3

SRM (morey):

4.8

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	BSG - Perle (Pellet)	12.34	20%
2 oz	Hallertau Mittelfruh (Pellet)	10.01	80%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	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

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 70% 26.2 ppg

Ending Kettle: 82% 30.4 ppg

Brew House: 73% 27.2 ppg

Wort Volume:

6.25 Gallons

Expected 6 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.050
Actual OG: 1.050

Alcohol and Attenuation:

ABV: 4.99%

Apparent Attenuation: 76%
Actual FG: 1.012
Calories per 12oz 165 calories
Carbohydrates per 12oz 16.7 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
1/16/2021 5:29 PM over 3 years ago	+0	Pre-Boil Gravity	1.043	7 Gallons	5.4		1/16/2021 5:29 PM over 3 years ago
1/16/2021 5:30 PM over 3 years ago	+0	Brew Day Complete	1.050	25 Quarts		62 °F	1/17/2021 10:29 PM over 3 years ago
1/16/2021 5:30 PM over 3 years ago	+0	Boil Complete	1.050	28 Quarts			1/16/2021 5:30 PM over 3 years ago
1/17/2021 10:28 PM over 3 years ago	+1	Sample	1.034			63 °F	1/17/2021 10:36 PM over 3 years ago
1/19/2021 3:47 AM over 3 years ago	+3	Sample	1.025			63 °F	1/20/2021 3:32 AM over 3 years ago	S.G. 1.025
1/20/2021 3:27 AM over 3 years ago	+4	Sample	1.020			63 °F	1/20/2021 3:27 AM over 3 years ago	S.G. 1.020
1/22/2021 4:29 AM over 3 years ago	+6	Sample	1.012			66 °F	1/22/2021 6:22 PM over 3 years ago	S.G. 1.011
1/22/2021 6:22 PM over 3 years ago	+6	Fermentation Complete	1.012			66 °F	1/22/2021 6:22 PM over 3 years ago	F.G. 1.012

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

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Kellerbier