Kellerbier- the german version of British real ale. toss it in the keg once fermentation is complete, no need to wait; this is what makes the beer style.
Recipe: 7.5 gallons Pre Boil, 6 gallons post boil, 72% eff. OG: 1.066 FG: 1.012
mash pH 5.3. using the amber/dry water profile from bru'n water as a baseline.
water highlights (ppm)
- Calcium: 52
- Magnesium: 10
- Sodium: 16
- Sulfate: 121
- Chloride: 56
- Bicarb: 21
8# of your favorite Pilsner
4.75# of your favorite Lt. Munich.
*0.3# Acid malt (used this to get the pH in the correct range- optional).
Mash: 122* 20 minutes, 150* 40 minutes. mash out if your up for it.
60- 9 AAU Liberty (used this as a substitute for Hallertau)
10- 9 AAU Liberty
0+ 10 minute steep: 7 AAU Hallertau Miff.
Yeast: WLP833 or your favorite Bavarian lager yeast.
used the quick lager method: basic run down: pitch at 52*-55*. hold until you each 50% attenuation (1.038). ramp up 5* every 12 hours until you reach 68*. hold 2 days for a D-rest. cold crash, and rack to a keg, and serve. this method is optional- feel free to use a traditional lager fermentation or what you like to do for lagers.
Edited by LeftyMPfrmDE, 07 July 2019 - 07:59 AM.