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07C1a. Pale Kellerbier

166 calories 19 carbs
Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday August 21st 2017
1.050
1.015
4.62%
20.08
4.86
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 92.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 5.1%
4 oz German - Munich Dark4 oz Munich Dark 37 15.5 2.6%
9.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 14.57 11.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.93 44.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 1 min 0.59 44.4%
 
Mash Guidelines
Amount Description Type Temp Time
5.56 gal Strike Water (All Grain) Temperature 137 °F --
gal Protein Rest Infusion 131 °F 15 min
gal Alpha-Amylase Rest Temperature 145 °F 35 min
gal Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out Temperature 170 °F 20 min
4.08 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
43.89 ml Phosphoric acid Water Agt Mash 1 hr.
6.58 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 451 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Rice Hulls:
Add 1lb for every 5lb of malt to help with heat distribution.

Pilsner malt:
Protein rest (122-131F 15 min).
Mash Chemistry and Brewing Water Calculator
 
Notes

A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular.

Overall Impression:
A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.

Aroma:
Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.

Appearance:
Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.

Flavor:
Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS.

Mouthfeel:
Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.

Comments:
Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History:
Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer.

Characteristic Ingredients:
Pilsner malt, German hops, German lager yeast; same as a Munich Helles.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-29 18:35 UTC
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