Amber Kellerbier Recipe - Gerburtstagsparty Kellerbier

Recipe Info

Recipe Image

Gerburtstagsparty Kellerbier

by on
All Grain
24 Liter(s)
26 Liter(s)
60 min
75%
A note on the lagering schedule: Pitch at 9ºC and set the regulator to 10ºC. The first morning after a full day (usually about 36 hours after pitching) Raise the temp 2ºC. Every morning thereafter raise the temp 2ºC until I start seeing the krausen start to deflate, and begin raising the temp 2ºC every 12 hours. By the time krausen has completely fallen (about a week) I am usually at 18.3ºC and I will leave it there for three or four days. I will then start lowering the temp 2.7ºC every 12 hours until I reach 1.6ºC; total time should be about two weeks. You can use gelatin finings now, or just transfer to keg and lager as long as you can handle.

This recipe was cloned from Gerburtstagsparty Vienna Lager.

Fermentables

89% - Vienna - DE
4.706
37
4
Mash
5% - Pilsner - BE
0.2614
36
2
Mash
2% - Melanoidin Malt - US
0.1307
37
20
Mash
1% - Blackprinz - US
0.0654
36
500
Mash
1% - Carafoam - DE
0.0654
34
1
Mash
1% - Acidulated Malt - DE
0.0784
27
3
Mash

Hops

Hallertauer Mittelfrüh
43.791
Pellet
Boil
60 min(s)
4.8
22.1
Hallertauer Mittelfrüh
16.34
Pellet
Boil
10 min(s)
4.8
3.0

Yeast

Imperial Czech Lager - Urkel
73%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Gerburtstagsparty Kellerbier
Amber Kellerbier
  • 24.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.014 FG
  • 25.0 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 11.4° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 170 per 12oz Calories
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