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07C2a. Amber Kellerbier

179 calories 20 carbs
Beer Stats
Method: All Grain
Style: Kellerbier: Amber 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: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 179 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Monday August 21st 2017
1.054
1.015
5.1%
28.32
11.88
5.3
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb German - Dark Munich9 lb Dark Munich 36 10 87.1%
1 lb Brown Sugar1 lb Brown Sugar - (late addition) 45 15 9.7%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 3.2%
10.33 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.01 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 12.31 50%
 
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Strike Water (Dark Munich, Melanodin) 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
4.11 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.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4.75 g Magnesium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
6.63 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 486 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Brown Sugar:
Add to boil kettle.

Mix about two cups of oak chips in hot but not boiling water (180 °F or 80 °C), in a tightly sealable jar. Seal the hot jar, let it cool off, and then keep it in the refrigerator overnight. Before steeping, toast the oak chips on a cookie sheet in a 250 °F (121 ºC) oven for about an hour. Use the tea at pitching time.
Mash Chemistry and Brewing Water Calculator
 
Notes

The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today.

Overall Impression:
A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.

Aroma:
Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.

Appearance: Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.

Flavor:
Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.

Mouthfeel:
Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.

Comments: The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History: This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels.

Characteristic Ingredients:
Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.

Style Comparison: Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.

Vital Statistics:
OG: 1.048 – 1.054
FG: 1.012 – 1.016
ABV: 4.8 – 5.4%
IBUs: 25 – 40
SRM: 7 – 17

Commercial Examples:
(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub

Tags:
standard-strength, amber-color, bottom-fermenting, central-Europe, traditional-style, balanced, amber-lager-family.

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  • Last Updated: 2019-10-29 18:36 UTC
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