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Kellerbier-BTL (New World)

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

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

25.4

SRM (morey):

6.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Cluster (Pellet) 20 g Cluster (Pellet) Hops	21.48	71.4%
8 g	Artisan - Cascade (Pellet) 8 g Cascade (Pellet) Hops	3.94	28.6%
28 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-18 21:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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