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Nuremburg Style Rotbier

Name: Nuremburg Style Rotbier
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 3 gallons
Cuisine: Homebrewing
Ingredients: 3.25 lb Munich Type I; 1.5 lb Munich Type II (Dark); 0.75 lb Vienna Malt; 0.5 lb Pilsner; 8 oz Caramunich Type 2; 1.5 oz Carafa Special Type II; 0.5 oz Mt Hood Hops; 0.5 oz Tettnanger Hops

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Method: All Grain
Style: Kellerbier: Amber Kellerbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Wednesday April 29th 2026

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

27.4

SRM (morey):

16.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.25 lb	Weyermann - Munich Type I3.25 lb Munich Type I	38	6	49.3%
1.50 lb	Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark)	37	10	22.7%
0.75 lb	Weyermann - Vienna Malt0.75 lb Vienna Malt	37	3.5	11.4%
0.50 lb	Weyermann - Pilsner0.5 lb Pilsner	36	1.5	7.6%
8 oz	Weyermann - Caramunich Type 28 oz Caramunich Type 2	34	45	7.6%
1.50 oz	Weyermann - Carafa Special Type II1.5 oz Carafa Special Type II - (late mash tun addition)	29.9	425	1.4%
6.59 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Mt Hood0.5 oz Mt Hood Hops	Pellet	5.5	Boil	60 min	18.73	50%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.2	Boil	20 min	8.66	50%
1 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Step mash	Infusion	144 °F	144 °F	30 min
	Step mash	Infusion	158 °F	152 °F	30 min
	Mash out	Infusion	168 °F	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
0.25 g	Epsom Salt	Water Agt	Mash	1 hr.
1.80 g	Gypsum	Water Agt	Mash	1 hr.
0.50 tsp	Irish Moss	Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
6 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.5 oz Temp: 68 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Standard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step mash.
Vorlauf Carafa II last 10 minutes.
Ferment @58F until terminal gravity.
Raise to 65F 2-3 days for a diacetyl rest.
Cold crash.
Lager @35-38F for 3-4 weeks then package

Clarity Ferm added to reduce gluten.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-06-30 23:04 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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Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley Hops - Mt Hood (Pellet)	18.73	50%
0.50 oz	Tettnanger (Pellet)	8.66	50%
1 oz / $ 0.00