Kellerbier - Beer Recipe - Brewer's Friend

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Kellerbier

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kellerbier: Amber Kellerbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: The DR
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday March 16th 2018
1.049
1.012
4.9%
32.5
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Vienna14 lb Vienna 37 4 70.9%
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 25.3%
6 oz German - Carafa II6 oz Carafa II 32 425 1.9%
6 oz German - Melanoidin6 oz Melanoidin 37 25 1.9%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 7.6 25%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.17 25%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 30 min 2.92 12.5%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 5.06 12.5%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 10 min 1.38 12.5%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 2.39 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 828 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.41 29.6  
Mash volume with grains 8.99 35.9  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 8.96 g | 35.9 qt) 9.01 36.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 13.7 54.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.42 65.7
Equipment Profile Used: System Default
 
Notes

boil for 60min. to get DMS for raw flavor.

In fermentation, pitch and hold at a steady 50°F (10°C) for the first 5 days, then start increasing the temperature. Once you’ve reached terminal gravity (about 1.011), get it packaged up and ready to drink!

Kellerbier, also Zwickelbier, is a type of German beer which is often not clarified or pasteurised. Kellerbier can be either top-or bottom-fermented. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages

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  • Last Updated: 2018-03-16 05:53 UTC