Keller - Beer Recipe - Brewer's Friend

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Keller

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kellerbier: Amber Kellerbier
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 36.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lincoln Slagel
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday September 23rd 2019
1.050
1.012
4.9%
35.2
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb American - Vienna40 lb Vienna 35 4 61%
20 lb American - Pilsner20 lb Pilsner 37 1.8 30.5%
3 lb Briess - Bonlander Munich3 lb Bonlander Munich 36 10 4.6%
1.31 lb German - Melanoidin1.31 lb Melanoidin 37 25 2%
1.25 lb Briess - Blackprinz Malt1.25 lb Blackprinz Malt 25 500 1.9%
65.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 3.7 16.7%
1.75 oz Galena1.75 oz Galena Hops Pellet 13 Boil 60 min 12.81 16.7%
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 2.84 16.7%
1.75 oz Galena1.75 oz Galena Hops Pellet 13 Boil 30 min 9.85 16.7%
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.34 16.7%
1.75 oz Galena1.75 oz Galena Hops Pellet 13 Boil 10 min 4.65 16.7%
10.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 574 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.89 gal (147.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.89 gal (99.58 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 29.83 gal (119.32 qt). Suggest reducing strike water volume to 6.76 gal (27.02 qt) and adding 17.83 gal (71.32 qt) sparge/top-off. 24.59 98.3  
Strike water volume at mash thickness of 1.5 qt/lb 24.59 98.3  
Mash volume with grains 29.83 119.3  
Grain absorption losses -8.2 -32.8  
Remaining sparge water volume (equipment estimates 20.75 g | 83 qt) 21.86 87.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 36.89 g | 147.6 qt) 38 152  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.39 -1.6  
Post boil Volume (equipment estimates 35 g | 140 qt) 36.5 146  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 36.5 g | 146 qt) 35 140  
Total: 46.45 185.8
Equipment Profile Used: System Default
 
Notes

Ferment at 50* for the first 5 days. Then, let it free rise. Once hit 1.011 sg for a day, crash cool, carbonate, and immediately package. Low carbonation is ideal.

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  • Last Updated: 2019-09-23 16:00 UTC