Kellerbier is a beer that merges the very best of British cask ale with German malts and hops in a novel lager type. It has an atypical taste profile that, relying in your ending steps, can symbolize itself as a type of German ESB or a Continental IPA. As a result of it’s a comparatively new type to the U.S. craft and homebrewing market, you might need hassle discovering industrial or homebrewed variations to match yours to, however this model ought to get you fairly near the mark!
There’s some dispute over whether or not Kellerbier is an precise type of beer or a manufacturing/serving technique. Strictly talking, Kellerbiers are cold-fermented (in cellars), bottom-fermenting beers which can be typically served younger and unfiltered. Many are additionally served with low ranges of residual CO2, having been matured in vented casks that retain little or no carbonation within the beer. For our functions, although, you’ll be able to check with the “Amber Kellerbier” descriptions within the 2015 BJCP tips for a way of the goal taste profile. It’s primarily an amber lager that differs from Oktoberfest within the relative depth of its hops character throughout all fronts—bittering, taste, and aroma. Additionally it is distinctive in contact of acetaldehyde and different “inexperienced” beer flavors aren’t essentially thought of a fault (although we’re going to keep away from them right here).
A strict studying of the rules additionally means that the beer ought to have average carbonation, however we’re going to deviate from that (within the curiosity of historic authenticity, and, I believe, enjoyability). When you plan to enter this beer in competitors, you’ll need to carbonate to a full 2.5 volumes, at the very least for the bottles to be entered!
There’s a trick to this type in that you really want a wealthy, apparent malt-forward character and a pleasant amber coloration—however you don’t need any caramel or roasty flavors. Dialing within the grist is important (although it needs to be famous that this entire recipe/course of is a bit difficult—there received’t be any “straightforward” components of this journey!). As a way to get a pleasant, bready, non-caramel malt character, I take advantage of Vienna and Pilsner as a base, in a 2:1 ratio. Any greater than that, and the beer might come throughout as being too apparently candy, despite the fact that it can nonetheless ferment out totally. However to deepen the colour (with out including roast) and the flavour (with out including caramel) I add hint quantities of Carafa II and Melanoidin Malt—three ounces (85 g) of every. That ought to get you to a beginning gravity of about 1.050.
You additionally have to get aggressive together with your hops, at the very least in comparison with different European lagers. The objective is about 35 IBUs, together with medium-high ranges of hops taste and aroma. To get there, I take advantage of a 1:1 mix of Hallertau (four.5% AA) and Northern Brewer (eight% AA), three ounces (85 g) complete, with 1 oz (28 g) at 60 minutes, 1 oz (28 g) at 30 minutes, and 1 oz (28 g) at 10 minutes. I’ve discovered that the mix of German noble hops leads to a wholesome dose of floral hops taste whereas the Northern Brewer provides a wild, dry-bark observe. In amber beers, it imparts an autumnal character that’s exhausting to beat!
For yeast, you have got a couple of choices. Those that expect my outdated standby Wyeast 1007 German Ale are going to be upset; it’s an amazing yeast, however for this beer I like a real lager pressure to keep away from the impression of sweetness that esters can impart, so it’s Wyeast 2206 Bavarian Lager. When you’re going to go ale yeast, although, that is one time once I suggest the cleanest one you will discover: White Labs WLP001 California Ale yeast—it’s a suitable various, although I nonetheless assume the lager yeast is the best way to go.
Mash as typical at 152°F (67°C), and boil away—those that insist on doing so might boil for 90 minutes, however remember to modify your recipe to account for the upper degree of evaporation (individually, I’ve by no means performed something however 60-minute boils and have by no means had any points with DMS). Pay specific consideration to your late hops timing—you need to guarantee a noticeable degree of hops taste and aroma, so in the event you’ll be doing a whirlpool, remember to issue that point in. You need 30 minutes of contact time on the flavour hops and 10 on the aroma hops.
In fermentation, pitch and maintain at a gradual 50°F (10°C) for the primary 5 days, then begin rising the temperature. When you’ve reached terminal gravity (about 1.011), get it packaged up and able to drink! Ordinarily, you’d let it relaxation for some time to permit the yeast to wash up and filter out, however for Kellerbier you need that little bit of yeasty breadiness and “younger” taste. And in the event you’ve pitched a wholesome and correctly sized slug of yeast, there needs to be solely a touch of that “inexperienced” beer taste (any greater than that and…nicely, it simply begins to style like a fault to my palate, however be happy to present it a strive!).
I serve this beer at a British-cask-like-just-less-than-one quantity of CO2. When you can serve it in a cask and off a real hand pump, then all the higher. The outcome needs to be an eminently drinkable amber lager that has a tender, rounded mouthfeel and a ton of light-malt taste, accentuated by floral-spicy hops taste and aroma. It’s a novel beer, and I extremely suggest making an attempt it this fashion at the very least as soon as!
When you’re extra typical, although, you’ll be able to bundle as regular and carbonate to about 2 volumes of CO2 (any greater than that wrecks the fragile flavors, in my view), and doing so offers it a taste akin to a German model of English IPA. Nonetheless fascinating, however not fairly distinct sufficient from a conventional altbier to make it price your whereas, although. If you wish to make a correct German IPA, double the hopping throughout with this similar grist, and also you’ll be heading in the right direction!
Kellerbier (pale or amber, however I believe you’ll get pleasure from this amber model extra, particularly as we transfer into fall!) is a enjoyable beer so as to add to your repertoire, and likewise makes for an excellent “transition” beer in your “heavy” macro ingesting family and friends. Go the low/no-carbonation route and see what you assume—you could by no means return to full carbonation once more.