Kellerbier?
Posted: Sun Sep 21, 2014 8:40 pm
Anyone have a recipe for this style? Had my first tonight and now I think I've found my new easy drinker for the colder months
Actually, I have been looking to do one at some point soon. Traditionally, kellerbiers are open fermented, cask conditioned lagers, so doing a homebrew recipe requires a bit of modification (unless you have a barrel lying about)... generally adding oak chips to the secondary will do it. Malt bill is generally pils malt (maybe 70%ish) and Munich making up the rest to about 5-6% abv. Low IBU (15-30ish) of traditional german hops. German lager yeast with a 50 degree ferment temp. I am looking at something like this (but this is just a work-in-progress):
Pilsner Malt 3.5 lb
Munich Malt 1.5 lb
Hallertauer Mittelfrüh 1.0 oz 60 min
Hallertauer Mittelfrüh 0.5 oz 30 min
Hallertauer Mittelfrüh 0.75 oz 10 min
White Labs WLP920 (Old Bavarian Lager) yeast