Kellerbier, Make your best - Beer Recipe - Brewer's Friend

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Kellerbier, Make your best

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Kellerbier: Amber Kellerbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: josh weikart
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday August 31st 2021
1.052
1.012
5.3%
36.6
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb German - Vienna6.6 lb Vienna 37 4 64.1%
3.30 lb German - Bohemian Pilsner3.3 lb Bohemian Pilsner 38 1.9 32%
3.20 oz German - Carafa II3.2 oz Carafa II 32 425 1.9%
3.20 oz German - Melanoidin3.2 oz Melanoidin 37 25 1.9%
10.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 5.82 16.7%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 11.35 16.7%
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.47 16.7%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 8.73 16.7%
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.11 16.7%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 4.12 16.7%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Irish Moss Fining Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Treating 28L of water (max volume in a single heating)
Starting water profile of Montreal 2015.

Additions:
gypsum 2.9g
calcium chloride 1.7g
table salt 0.5g

8.0mL of lactic acid to aim for 5.4 pH mash.

First brew of this is almost twice as dark as intended.
Present chocolate and caramel notes.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Batch #1 Infusion -- 152 °F 60 min
2.1 gal Batch #2 - Mash out Sparge -- 171 °F 5 min
2.1 gal Batch #3 - Mash out Sparge -- 171 °F 5 min
Starting Mash Thickness: 1.34 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.34 qt/lb 3.45 13.8  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.59 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Nominally aiming for 35 IBU, with 60/30/10 additions.

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  • Last Updated: 2021-08-31 20:00 UTC