Kellerbier – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Pilsen Malt (2-Row) 48.3%
9.00 pounds German Light Munich Malt 48.3%
0.50 pounds German CaraHell (Light Crystal) Malt 2.7%
0.13 pounds German Carafa III De-Husked Malt 0.7%
18.63 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
2.00 ounces Hallertauer Mittlefruh 90 min 4.1%
1.25 ounces Magnum 60 min 11.6%
2.00 ounces Hallertauer Mittlefruh 10 min 4.1%
5.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
5000 ml

Procedure

Single infusion at 150F or single decoction mash profile.

Fermentation and Aging

Primary:
14 days @ 52° F
Secondary:
3 days @ 62° F
Age:
30 days @ 60° F

Notes

From the German Bier Institute:

Literally "cellar beer," this is an unfiltered lager, usually strongly flavored with aromatic hops. Kellerbiers come in a wide range of strengths, but they are often brewed to an Okoberfestbier-Märzenbier strength of about 5 to 5.3% alcohol by volume. More often than not, a Kellerbier is deep amber in color, perhaps with a reddish tinge, as a result of a good addition of slightly caramelized malt (called Munich malt) to the grain bill. Authentic Kellerbiers have very little effervescence, because they are typically served "ungespunded" (unbunged) meaning they are matured in wodden casks with the yeast still active, but with the bung ("Spund" in German) not tightened.