Kellerbier Steam Pilsener

Extract Kellerbier Steam Pilsener

This was inspired by reading both the ‘Smoked Beers’ book and a cool artice from the Nov 2005 BYO ‘Kellerbier’ by Horst Dornbusch. Dornbusch’s article talks about Franconian unfiltered lagers and using ‘oak chip tea’ to simulate the barrel aging process.   This time I'm using Anchor Steam style lager yeast fermented at 60F

The below is an extract version of this older recipe of mine in combination with this one.

Trying to imitate a barrel aged lager from 100 years ago when (presumably) malted barely had a slight smokey character. 

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Kellerbier Steam Pilsener

Size: 5.0 gallons US
Style: Bohemian Pilsener
OG: 1.050, FG:1.013, Alc:4.9, IBU: 44.0

Fermentables

Dry Light Mart Extract 5.00 lb 

Briess CaraPils 1 lb 

Breiss Smoked Malt (cherry) 1 lb
German Smoked (beechwood) 0.5 lb 

Hops
Name amount units Alpha Min IBU
Saaz 2.00 oz 3.2 60.0 30.0
Saaz 1.00 oz 3.2 30.0 11.0
Saaz 1.00 oz 3.2 15.0 2.0

Other
1 pint of ‘Oak Chip Tea’ made with 4oz of dark toast oak chips and whiskey/water mix.

Yeast
GY005 Golden Gate Lager

Steep grains at 150F for 30 Minutes.

Pre-Hop boil of 10 minutes.

Boil (after first hop addition) 60 minutes.

Ferment @ 60F 1-2 weeks

Lager @ 40F for 2 weeks.

Smoked 9-grain Pilsener

I am attempting to brew something like the Schlenkerla Helles lager but with the IBU a bit on the high side. Their Helles does not use smoked malt, yet picks up smoke character from the brewhouse equipment constantly brewing their famous smoked beers. I like using the 9-grain as IMO it gives it a rough-hewn quality as I amagine the kellerbiers of old were like.

IBU 31

SRM 5

Grain Bill

8.00lbs Grambrinus Pils Malt

2lbs Wheat Montana 9-grain cereal

1lb Smoked Lager malt

Mash

25 min @ 140F

20 min @ 145

double decoction to 150F 20 min and 155F for 20 min

Hops

1.00oz Perle Whole 60min

1.00oz Hersbrucker Whole 30min

1.00oz Czech Saaz Whole 15min

WYEAST 2124 Bohemian Lager Yeast (AKA Weihenstephan w34/70)

Will ferment for 2-3 weeks near 50F, and lager at below 40F for 1 week then keg with some yeast.

Triple Decoction German Lager

Decoction is an old method of putting the mash through a temperature schedule.

9 lbs Canadian Gambrinus Pilsener malt

0.5lbs German Melanoidin malt

0.5lbs German Cara Pils malt

Mash

- Mash in at 120F, rest for 10 minutes or so

- Pull first decoction, bring it to a boil and re-add to main mash

Hits 135F. Rest for 15 minutes

- Pull second decoction, bring it to a boil and re-add to main mash

Hits 145F. Rest for 15 minutes

- Pull second decoction, bring it to a boil and re-add to main mash

Hits 155F. Rest for 15 minutes

Drain mash into boil kettle

Boil

- Added 2lbs of extra dry malt extract for a bigger beer

- Add 1oz Liberty 4.5% AA Leaf - boil time 60 minutes

- Add 1oz Hersbrucker pellets 1.5% AA - boil time 60 minutes

- Add 1oz Hersbrucker 3.5% AA Leaf - boil time 30 minutes

Ferment:

- Brewery fresh lager yeast. Some German "Kloister" strain, suspect Augustiner or similar.

Ferment a bit warm @ 55-60F in basement cellar.

This should be a big beer with a bit of character from the warmer fermentation. Will lager for several weeks.

Quick-n-Dirty Extract Kolsch

Quick-n-Dirty Extract Kolsch

1 can Coopers Pilsener kit
2.5 lbs Extra Light Dry Extract
Wyeast Kolsch II 2575
Boil kit + extract with 2.5 gallons of water

Cool and transfer into a 5 gallon fermenter, top off with 2.5 gallons 60F water.

Ferment 2 weeks @ 60F
Lager 2 weeks @ 35F

This authentic Kolsch strain from one of Germany’s leading brewing
schools has a rich flavor profile which accentuates a soft malt
finish. It has Low or no detectable diacetyl production and will also
ferment well at colder temperatures for fast lager type beers.

I suspect that this is the W 177 strain from the Weihenstephan.

Archive: 10lb Decoction Kolsch

From the Archive

10lb Decoction Kolsch

28 IBU, 5.5 SRM

Grain Bill:
8.5 lbs Briess Pils 1L
.5 lb Weyermann Vienna 3L
.5 lb Gambrinus Honey Malt 25L
.25lb Weyermann Melanoidin Malt 33L

Hops
1.25oz German Tettnang 4.3% AA - 70 minutes
1.00oz German Tettnang 4.3% AA - 20 minutes
Irish Moss 15 minutes

Yeast
White Labs WLP036 Duesseldorf Alt

Mash
Infusion plus light decoction
Mash in at 148F and rest for 40 minutes
Pull small decoction and boil 5-10 minutes
Reintroduce decoction to 155F and rest 20 minutes
Batch sparge.

Boil 80 minutes.

Ferment @ 55F+ for 2 weeks

Lager @ 35F for 2 weeks

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Archive: Czech Moravian Kellerbier

From the Archive

Czech Moravian Kellerbier

This was inspired by reading both the ‘Smoked Beers’ book and a cool artice from the Nov 2005 BYO ‘Kellerbier’ by Horst Dornbusch. Dornbusch’s article talks about Franconian unfiltered lagers and using ‘oak chip tea’ to simulate the barrel aging process.

Obviously this type of beer is actually a pretty old style of beer and I guessed that it was also brewed in Czech.

A couple quick google searches later using a English to Czech translator and I found a Moravsk Sklepn Nefiltrovan (Moravian Unfiltered Celler) brewed by Pivovar in Czech.

Another guess from the smoked beer book is that the malts of yester-year were smokier than now.

The Briess Anniversary Malt is a new Pils malt made from Moravian Barley variety grown in the Rockies. The Bonlander is the same Barley done in a Munich malt.

I’ve been wanting to try the WYeast Gambrinus 2002 yeast. High attenuator, and high floculation plus it’s the most widely used yeast in Czech. How can you go wrong.
This yeast has been discontinued.  Use any Czech yeast.

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Moravsk Sklepn Nefiltrovan
Or Czech Moravian Kellerbier

Size: 5.0 gallons US
Style: Bohemian Pilsener
OG: 1.050, FG:1.012, Alc:4.9, IBU:43.0
(Alc method: by Volume; IBU method: Tinseth)

Fermentables
Name amount units pppg lov %
Briess Bonlander Munich 2.00 lb 1.035 10.0 20.0%
Briess Moravian Pils 7.00 lb 1.032 1.5 70.0%
German Smoked (Bamberg) 1.00 lb 1.037 2.0 10.0%

Hops
Name amount units Alpha Min IBU
Saaz 2.00 oz 3.2 90.0 30.0
Saaz 1.00 oz 3.2 45.0 11.0
Saaz 1.00 oz 3.2 5.0 2.0

Other
1 Quart of ‘Oak Chip Tea’ made with 4oz of medium toast oak chips added to wort just before chilling.

Yeast
Wyeast 2002 Gambrinus (Czech Lager)

Mash at 147-150F for 60 Minutes.
Step up to 158 and rest 30 minutes
Batch Sparge.

Pre-Hop boil of 10 minutes.
Boil (after first hop addition) 90 minutes.

Ferment @ 50F 1-2 weeks

Lager @ 35F for 2 weeks.

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Archive: Smoked Black Pilsener

From the Archive:

Smoked Black Pilsener

OG:     1.055
IBU:     45
SRM:   21

Grain Bill

9lbs German Pilsener
0.50 lbs German Munich
0.50 lbs CaraPils
1.00 lbs German Smoked Malt

Color Adjustment
1 oz Weyermann Sinamar  - Adjusts color + 16 SRM and adds roasty notes
OR Use .75 lb+ of Weyermann Carafa in the mash instead

Hops
0.50 oz Magnum @ 14% AA   65 Minutes
0.50 oz Magnum  @ 14% AA  25 Minutes
0.50 oz Spalt Select  @ 4.5% AA   5 Minutes

Yeast
Wyeast 2000 Budvar Lager Yeast
or
WLP802 Czech Budejovice Lager Yeast 

Fermentation
14 Days @ 55F
14 Days @ 58F to dry out
14 days @ 34F for short lagering

Note that the use of Sinamar is great for a split batch.  5 gallons can be kept as is for a regular Smoked Pilsener, the other 5 gallons can be made black via the addition of Sinamar in the fermenter while pitching the yeast.

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