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.
Weyermann® Bohemian Pilsner Malt
Weyermann® Vienna Malt
Dingemans Biscuit Malt
Perle Pellets (17 grams)
Saaz Pellets (11 grams)
SafLager™ S-189 (2 packs)
Beer Style (main): German Ales
Beer Style (sub): Kellerbier or Zwickelbier Ale
Batch Size: 19
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.
Add the first wort hops to the kettle. Sparge slowly. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.
Boil time (mins): 90 minutes
Additions and timing:
Perle hops (first wort hop) 6 g
Perle hops (80 min.) 11 g
Saaz hops (0 min.) 11g
Secondary additions and timing:
Yeast: S-189 x 2
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 4786g