Kellerbier-BTL (New World) - Beer Recipe - Brewer's Friend

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Kellerbier-BTL (New World)

160 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mashmellow
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday February 19th 2024
1.049
1.009
5.3%
25.4
6.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Viking - Pilsner Malt5.75 lb Pilsner Malt 37 1.9 56.8%
2 lb Viking - Vienna2 lb Vienna 37 3.6 19.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.9%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.9%
0.25 lb Briess - Caramel Malt - 40L0.25 lb Caramel Malt - 40L 35.4 40 2.5%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 4.9%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 1.2%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cluster20 g Cluster Hops Pellet 7.4 Boil 60 min 21.48 71.4%
8 g Artisan - Cascade8 g Cascade Hops Pellet 5.6 Boil 20 min 3.94 28.6%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.25 g Servomyces Water Agt Boil 10 min.
1 each whirlfloc Fining Boil 5 min.
1 ml CellarScience Clearzyme Fining Secondary 7 days
10 ml CellarScience SilaFine Fining Other 14 days
 
Yeast
CellarScience - German
Amount:
22 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.3 oz       Temp: 74 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 0 105 65 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt 1st step mash Infusion 152 °F 147 °F 40 min
2nd step mash Temperature 147 °F 162 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.05 g | 32.2 qt) 8.07 32.3  
Mash volume with grains (equipment estimates 8.86 g | 35.5 qt) 8.88 35.5  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.54 22.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.54 g | 22.2 qt) 5 20  
Total: 8.07 32.3
Equipment Profile Used: System Default
 
Notes

Dough in and wait 10 minutes to begin slow recirculation. At 40 minutes raise to 162°F for 20 minutes (including warmup period). Continue recirculating. Lift and hang basket and then lift bag and let drain ~10 minutes--then squeeze gently to get remaining wort. Boil 60 minutes, following hop and additive schedule. Chill to 54°F.

Pitch yeast at 54°F and add Clearzyme. Ferment high-growth phase at 54°F for ~2-3 Days or until attenuation is 67-75% completed. Then allow temperature to naturally rise to 59° overnight and hold for 24-48 hour before allowing it to rise to 63°F for maturation. Hold at 63°F for 3 days, then begin cold crash by 5°F per day until 35°F and hold for 7-10 days before bottling. (Add 10ML SilaFine once temperature goes below 39°F) .
Allow 2-3 weeks in bottle at 65°F to carbonate.


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  • Last Updated: 2024-11-08 16:10 UTC