JP's Cold Cave Amber Kellerbier

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2018-03-17
Batch Size: 6.00 galStyle: Amber Kellerbier ( 7C)
Boil Size: 7.33 galStyle Guide: BJCP 2015
Color: 9.6 SRMEquipment: JP's Grainfather
Bitterness: 33.6 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: JP's Lager w/ Diacetyl Rest and Crash
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 gal JP's Light colored and hoppy Water 1
3.55 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.76 ml Lactic Acid (Mash 60 min) Misc 3
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.20 Campden Tablets (Mash 60 min) Misc 5
0.89 g Calcium Chloride (Mash 60 min) Misc 6
7 lbs Munich 10L (Briess) (10.0 SRM) Grain 7
4 lbs Vienna Malt (Briess) (3.5 SRM) Grain 8
12.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 9
1.37 oz Select Spalt [2.5%] - Boil 60 min Hops 10
1.20 Whirlfloc Tablet (Boil 15 min) Misc 11
1.37 oz Perle [8.7%] - Boil 10 min Hops 12
1.20 Yeast Nutrient (Boil 10 min) Misc 13
1.37 oz Tettnang [3.9%] - Steep 10 min Hops 14
1.2 pkgs European Lager (Jasper Yeast #JY001) Yeast 15
1.20 Clarity Ferm (White Labs) (Primary 7 days) Misc 16

Taste Notes

Kellerbier now refers to the fresh beers found at small breweries throughout Germany. Aged less than traditional Marzen, it's sometimes a touch hazy and with a bit more hop character than some German amber lagers. It's best served quickly, force carbonated, young and fresh.

Notes

Primary fermentation: 1 week at 52-55F Secondary fermentation: 1 week at 55-58F. Check for final gravity. If not finished, check every three days until achieved. Fermentation notes: Force carbonate, or bottle condition at 58F when your gravity reaches 1.018, using the last residual sugar to carbonate beer in bottles. Condition in bottles for 2 weeks. Chill and serve. This one is a crowd-pleaser and really reminds me of German Kellerbier.

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