Homebrew Recipe
Kellerbier
- Method:
- All Grain
- Style:
- Kellerbier: Pale Kellerbier
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 27. This recipe is based on the gold-medal winner kellerbier Mut Lager from Cerveceria Mut out of Quito, Ecuador. Special thanks to the Brewer Dora Durdan for her help pulling this recipe together for the homebrew scale.
- Notes:
- This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. Mash the malts at 126F for 10 minutes. Raise the temperature to 145F and mash for 40 minutes. Raise the temperature to 162F and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172F for 10 minutes to mash out. Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons of wort. Boil the wort for 90 minutes, adding the hops at the times indicated in the recipe. Chill the wort to 48F, pitch the yeast, and ferment until complete (typically, two weeks). Cool to 36F and lager for 5 weeks at this temperature. Rack the beer, prime and bottle condition, or keg and force carbonate. If traditional cask-conditioning, don't prime the beer. Leave it "open" (in the fermenter), then bung it "closed" just prior to service.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.051 | 1.013 | 5 | 5 | 18 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Lager or Pilsner Malt | 7.75 lbs. | 73.20 |
| Notes: German Pilsner | ||
| Vienna Malt | 1.2 lbs. | 11.33 |
| Notes: German Vienna malt | ||
| Dextrin Malt | 1.2 lbs. | 11.33 |
| Notes: Bestmalz caramel Pils malt (2L) | ||
| Biscuit Malt | 0.4375 lbs. | 4.13 |
| Notes: 7 oz | ||
| Total: | 10.59 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Perle (GER) | 0.2 oz. | 150 | Boil | 8 |
| Notes: 1.6 AAU. First wort hop, added to kettle during mash run-off | ||||
| Perle (GER) | 0.4 oz. | 80 | Boil | 8 |
| Notes: 3.2 AAU | ||||
| Saaz | 0.4 oz. | 0 | Steep | 0 |
| Name | Amount |
|---|---|
| Perle (GER) | 0.6 oz. |
| Saaz | 0.4 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bohemian Lager | Wyeast | 2124 |
| German Lager | White Labs | WLP830 |
| SafLager | Fermentis | W-34/70 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Step Mash | 126 | 10 | All Grain |
| Notes: Mash the malts at 126F for 10 minutes. | ||||
| 2 | Step Mash | 145 | 40 | All Grain |
| Notes: Raise the temperature to 145F and mash for 40 minutes. | ||||
| 3 | Step Mash | 162 | 20 | All Grain |
| Notes: Raise the temperature to 162F and mash for 20 minutes. | ||||
| 4 | Mash Out | 172 | 10 | All Grain |
| Notes: Start recirculating wort. Raise the temperature to 172F for 10 minutes to mash out. | ||||