After a trip to Bamberg in 2019 and tasting some mighty fine crisp lagers and the rise of fine UK lagers from breweries such as Donzoko, Braybrooke, Lost and Grounded I was determined to try and create my own crisp kellerpils. After many trial batches I think I have put together something that represents that traditional German classic Keller and these modern craft brewed pils.
This is a 50L batch size, perfect for larger brewing systems such as the G70 and Titan
Weyermann® Bohemian Pilsner Malt
Weyermann® Vienna Malt
Dingemans Biscuit Malt
Perle Pellets (47 grams)
Saaz Pellets (29 grams)
SafLager™ S-189 (5 packs)
Beer Style (main): German Ales
Beer Style (sub): Kellerbier or Zwickelbier Ale
Batch Size: 50L
Original Gravity: 1.051
Final Gravity: 1.013
ABV %: 5.0
Temperature °C: Step mash
Length (mins): 120
Mash the malts at 52 °C for 10 minutes.
Raise the temperature to 63 °C and mash for 40 minutes.
Raise the temperature to 72 °C and mash for 20 minutes.
Start recirculating wort. Raise the temperature to 78 °C for 10 minutes to mash out.
Boil time (mins): 90 minutes
Additions and timing:
Perle hops (first wort hop) 16 g
Perle hops (80 min.) 29 g
Saaz hops (0 min.) 29g
Secondary additions and timing:
Yeast: S-189 x 5
Fermentation temperature/steps: 15c pitch the yeast, ferment until FG achieved – then cool wort to 2c for 5 weeks
You will need to be able to control fermentation temperature with this recipe.
Its recommended that you Adjust all brewing water to a pH of 5.5 using lactic acid. Depending on your base water you will possibly need to add 1 tsp. calcium chloride to the mash. But do your research.
Add your preferred finings towards end of boil, I use Irish Moss only combined with chilling and time.
Chill the wort to 15 °C, pitch the yeast, and ferment until final gravity (typically, two weeks). Cool to 2 °C and lager for five weeks at this temperature.
Rack the beer, prime and bottle condition, or keg and force carbonate.
NOTE: total grain bill is 12590g