Kellerbier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kellerbier

Created: Thursday May 14th 2020
brewer logo
159 calories 12.8 g 12 oz
Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
1.049
1.007
5.5%
20.0
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.27 lb German - Pilsner18.27 lb Pilsner 38 1.6 93.3%
8.40 oz Viking - German - Dark Munich8.4 oz German - Dark Munich 36 10 2.7%
12.60 oz German - Acidulated Malt12.6 oz Acidulated Malt 27 3.4 4%
313.32 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Hallertau Mittelfruh1.35 oz Hallertau Mittelfruh Hops Pellet 3.6 First Wort 0 min 11.04 47.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.1 Boil 60 min 8.98 52.6%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 oz Oak chips Flavor Secondary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 724 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 8 19 28 62 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.12 gal Strike 66 °F 132 °F 10 min
3 gal Infusion 132 °F 147 °F 60 min
1/3 mash Decoction 147 °F 157 °F 10 min
Boil/return to mash Decoction 157 °F 208 °F 10 min
5.91 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.86 gal (51.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.86 gal (3.43 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.12 24.5  
Mash volume with grains 7.69 30.7  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume (equipment estimates 9.44 g | 37.7 qt) 8.58 34.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.86 g | 51.4 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.7 58.8
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 96.3%
Pre-Boil Efficiency N/A
Ending Kettle Efficiency N/A
Brew House: 86% 32.2 ppg
Wort Volume:
10.5 Gallons
  • Expected 10.5 Gallons of fermentable wort.
  • Expected OG: 1.049
  • Actual OG: 1.060
Alcohol and Attenuation:
ABV: 6.56%
  • Apparent Attenuation: 83.3%
  • Actual FG: 1.010
  • Calories per 12oz 159 calories
  • Carbohydrates per 12oz 12.8 g
Amount Packaged:
10.5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 112
  • Pints: 84
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
5/22/2020 4:34 PM
over 4 years ago 		+0 Mash Complete 1.050 13 Gallons 68 °F 5/22/2020 5:34 PM
over 4 years ago
5/22/2020 5:34 PM
over 4 years ago 		+0 Brew Day Complete 1.060 10.5 Gallons 5/23/2020 3:14 AM
over 4 years ago 		What a pain in the ass. First rest started at 135 and was hard to bring down to target 132. Second step water only took temp to 144, so stuck on the burner for a few mins to get up to 147 while doing the decoction mash. Netted at least 13 gallons and was worried that wouldn’t boil down so only kept 12.6 or so. Boiled down to about 10.5. Forgot to take false bottom out and boiled with. Added O2 for 45 seconds each, moved to freezer for about 5 hours before temps got down to yeast range at 56. Freezer set at 48, hoping things are going come tomorrow morning. Dry yeast temp range listed as 53-59, so I’ll prolly move it up to accommodate.
6/4/2020 4:01 AM
over 4 years ago 		+13 Fermentation Complete 1.010 10.5 Gallons 56 °F 6/9/2020 4:28 PM
over 4 years ago
6/17/2020 4:06 AM
over 4 years ago 		+26 Packaged 10.5 Gallons 6/17/2020 4:06 AM
over 4 years ago 		Secondary fermentation
7/27/2020 10:35 PM
over 4 years ago 		+66 Other   7/28/2020 1:04 AM
over 4 years ago 		Carbing 1 keg at 15lbs 36 degrees, added 1 cup oak chips to black keg for the next 7 days prior to carb. And, then I ran out of CO2 and discovered that on 7/25, in addition to noticing that the vale was shut off. Filled co2 on 7/27, checking keg 1 for pressure- only ~10lbs. I think carbing has officially restarted. Also pulled the oak chips and started curbing keg 2.
11/12/2020 4:59 PM
over 4 years ago 		+174 Tasting Note   11/14/2020 9:56 PM
over 4 years ago 		Polished off the Pils first- big hit at Halloween party. Oaked done 11/13Two very different beers, especially after several weeks aged when oak started to emerge. Feel like the dry yeast made it take longer for the flavors to show up?
"Kellerbier" Kellerbier: Pale Kellerbier beer recipe by Because. All Grain, ABV 5.47%, IBU 20.01, SRM 3.55, Fermentables: (Pilsner, German - Dark Munich, Acidulated Malt) Hops: (Hallertau Mittelfruh, Saaz) Other: (Whirlfloc, Oak chips)
Last Updated and Sharing
 
897
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-22 16:33 UTC