Kill Bill Kellerbier - Beer Recipe - Brewer's Friend

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Kill Bill Kellerbier

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Kellerbier: Amber Kellerbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Hamilton
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Wednesday March 29th 2017
1.052
1.014
5.0%
35.2
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Vienna3 kg Vienna 37 4 64.2%
1.50 kg German - Bohemian Pilsner1.5 kg Bohemian Pilsner 38 1.9 32.1%
0.09 kg German - Carafa II0.085 kg Carafa II 32 425 1.8%
0.09 kg German - Melanoidin0.085 kg Melanoidin 37 25 1.8%
4.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hallertau Hersbrucker11 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 5.59 16.7%
11 g Northern Brewer11 g Northern Brewer Hops Pellet 7.8 Boil 60 min 10.9 16.7%
11 g Hallertau Hersbrucker11 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.3 16.7%
11 g Northern Brewer11 g Northern Brewer Hops Pellet 7.8 Boil 30 min 8.38 16.7%
11 g Hallertau Hersbrucker11 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.03 16.7%
11 g Northern Brewer11 g Northern Brewer Hops Pellet 7.8 Boil 10 min 3.95 16.7%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish moss Fining Boil 5 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force keg       CO2 Level: 2.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Treating 28L of water (max volume in a single heating)
Starting water profile of Montreal 2015.

Additions:
gypsum 2.9g
calcium chloride 1.7g
table salt 0.5g

8.0mL of lactic acid to aim for 5.4 pH mash.

First brew of this is almost twice as dark as intended.
Present chocolate and caramel notes.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Batch #1 Infusion -- 66.7 °C 60 min
8 L Batch #2 - Mash out Sparge -- 77 °C 5 min
8 L Batch #3 - Mash out Sparge -- 77 °C 5 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.1
Mash volume with grains 16.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 22.4 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 24.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Nominally aiming for 35 IBU, with 60/30/10 additions.

Assuming loss of 1L/kg of mash to grain.
Assuming 3.0L/hour evaporation.

Losing 4.67L (mash) + 4.5L (boil) = 9.2L overall.
Want 30L of total water.

Pitch yeast at 8C, let rise to 10C.
Ferment at 10C until 50% attenuated.
Bump 2C every 12 hours to max of 20C until done.

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  • Last Updated: 2017-04-24 23:35 UTC