Recipe

Kellerbier

(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.013
IBU = 18 SRM = 5 ABV = 5%

Ingredients
7.75 lbs. (3.5 kg) German Pilsner malt
1.2 lbs. (544 g) German Vienna malt
1.2 lbs. (544 g) Bestmalz caramel Pils malt (2 °L)
7 oz. (198 g) biscuit malt
1.6 AAU Perle hops (first wort hop) (0.2 oz./6 g at 8% alpha acids)
3.2 AAU Perle hops (80 min.) (0.4 oz./11 g at 8% alpha acids)
0.4 oz. (11 g) Saaz hops (0 min.)
SafLager W34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash the malts at 126 °F (52 °C) for 10 minutes. Raise the temperature to 145 °F (63 °C) and mash for 40 minutes. Raise the temperature to 162 °F (72 °C) and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172 °F (78 °C) for 10 minutes to mash out.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 48 °F (9 °C), pitch the yeast, and ferment until complete (typically, two weeks). Cool to 36 °F (2 °C) and lager for five weeks at this temperature.

Rack the beer, prime and bottle condition, or keg and force carbonate. If traditional cask-conditioning, don’t prime the beer. Leave it “open” (in the fermenter), then bung it “closed” just prior to service.

Kellerbier

(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.013
IBU = 18 SRM = 5 ABV = 5%

Ingredients
4.5 lbs. (2 kg) Pilsen dried malt extract
0.5 lb. (0.23 kg) Goldpils® Vienna dried malt extract
1.2 lbs. (544 g) Bestmalz caramel Pils malt (2 °L)
7 oz. (198 g) biscuit malt
1.6 AAU Perle hops (first wort hop) (0.2 oz./6 g at 8% alpha acids)
3.2 AAU Perle hops (80 min.) (0.4 oz./11 g at 8% alpha acids)
0.4 oz. (11 g) Saaz hops (0 min.)
SafLager W34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crushed malts in a mesh bag for 30 minutes, then remove, allowing to drip back into the kettle.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Add the first wort hops while raising to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated.
Chill the wort to 48 °F (9 °C), pitch the yeast, and ferment until complete (typically, two weeks). Cool to 36 °F (2 °C) and lager for five weeks at this temperature.

Rack the beer, prime, and bottle condition, or keg and force carbonate. If traditional cask-conditioning, don’t prime the beer. Leave it “open” (in the fermenter), then bung it “closed” just prior to service.

This recipe is based on the gold-medal winner kellerbier Mut Lager from Cervecería Mut out of Quito, Ecuador. Special thanks to the Brewer Dora Durán for her help pulling this recipe together for the homebrew scale.