Helles Won't Kellerbier
Brewed: 07/16/2023 Kegged: 07/30/2023
After Roll-a-Style 13 ... Bière de Garde ... I thought I'd try another Roll-a-Style. I rolled the Online 20 sided die and rolled ... 10 corresponds to Historical Beer: Kellerbier. Like Bière de Garde, Kellerbier is another style that I know I've had, but it isn't a style that is typically available. I am not sure I'll be able to find a good example to compare my beer to.
An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer. Basically, I guess, a Kellerbier can be based on just about any German Lager, but it unfiltered, unpasteurized and can be more hazy than a the "regular" styles.
To be honest, all my German Lagers have been unfiltered and unpasteurized. They are usually more hazy than "regular" German styles. So, maybe all my homebrewed German-style lagers have actually been Kellerbiers.
I decided to use Helles as my "base" style and came up with this recipe.
"Helles Won't" is a nod to Macklemore's song "Thrift Shop" ...
Tryna get girls from a brand? Man, you hella won't Man, you hella won't
"Helles Won't" seemed like a good beer name for this Kellerbier.
| Helles Won't Kellerbier --- Batch 1 (340) |
| Style |
|
Kellerbier |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.42 gal |
| Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
30 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.051 SG |
|
Estimated FG |
|
1.012 SG |
| Recipe Bitterness |
|
26.4 IBUs (Rager) |
|
Alcohol by Volume |
|
5.2 % |
| BU : GU |
|
0.518 |
|
|
|
|
| Recipe Color |
|
7.6 SRM |
|
|
|
|
| Measured OG: |
|
1.052 |
|
Measured FG: |
|
1.012 |
| ADF: |
|
80 |
|
Measured ABV: |
|
5.5 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.77 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 6.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
| 2.00 g |
Epsom Salt (MgSO4) (Mash) |
Water Agent |
3 |
- |
- |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
4 |
- |
- |
| 1.00 tsp |
Lactic Acid (Mash) |
Water Agent |
5 |
- |
- |
| 10 lbs |
Vienna Malt (3.5 SRM) |
Grain |
6 |
87.0 % |
0.78 gal |
| 1 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
7 |
8.7 % |
0.08 gal |
| 8.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
8 |
4.3 % |
0.04 gal |
| 1.000 oz |
Magnum [12.60 %] - Boil 30.0 min |
Hop |
9 |
26.4 IBUs |
- |
| 1.0 pkg |
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] |
Yeast |
10 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 31.07 qt of water at 158.7 F |
152.0 F |
45 min |
| Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
| Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes Make 1.5 liter yeast starter
a couple of days before brew day. Add salts to the mash water. This should
bring Denver water profile (as defined by BeerSmith)
to Ca=103,Mg=15,Na=21,SO4=115,Cl=122,HCO3=104 Acid addition to bring
expected pH around 5.4 Brew as directed from recipe. Cool wort to as close
to 50 degrees as possible. Pitch yeast and pre-load fermentor to 10
psi. Pressure ferment at 15 psi for a couple days, then reduce to
10psi. Keg carbonate.
Brewing Record
| Brew Date: |
|
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|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.048 SG) |
|
Pre-boil Vol |
|
(6.42 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|