Kohl’s Pale Kellerbier

Kohl’s Pale Kellerbier

(5 gallons/19 L, all-grain)
OG = 1.056  FG = 1.012
IBU = 42  SRM = 6  ABV = 5.7%

8.5 lbs. (4 kg) German Pilsner malt
2 lbs. (900 g) light Munich (6 ° L)
0.33 lb. (150 g) Carahell® malt (10 °L)
0.33 lb. (150 g) Carafoam® malt
0.33 lb. (150 g) acidulated malt
9 AAU Hallertauer hops (90 min.) (1.6 oz./45 g of 4.0% alpha acids)
4 AAU Hallertauer hops (20 min.) (1.0 oz./28 g of 4.0% alpha acids)
1.0 oz. (28 g) Tettnanger hops (10 min.)
0.5 oz. (14 g) Tettnanger hops (5 min.)
1.5 oz. (43 g) Saaz hops (dry hop)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (make 2–4 L yeast starter)
3/4 cup corn sugar (for priming)

Step by step:
Mash with 4.3 gallons (16.3 L) of strike water at 122 °F (50 °C) for 20 minutes. Raise to 151–153° F (67-68 °C) for 45 minutes. Raise to 170 °F (77 °C) for 10 minutes. Lauter as usual. Bring to a full boil for 90 minutes. You can add a portion of the first Hallertuaer hop addition as a first wort hops during the sparge phase if you so desire. Add second charge of Hallertauer with 20 minutes remaining in boil. Add two charges of Tettnanger hops with 10 and five minutes left in boil, respectively.

Shut down heat, then give your wort a long stir to create a whirlpool. Let settle for 10 minutes. Cool your wort down to yeast pitching temperature. Aerate wort and pitch yeast starter. Ferment at 50 °F (10 °C) for ten days. Raise temperature to 60 °F (16 °C) for 2 days, then rack to secondary for 2 weeks at 32-40 °F (0-5 °C). Dry hop with Saaz hops for 7 days. Prime with corn sugar and bottle or keg and force carbonate.

Extract With Grains Option:
Replace Pilsner malt with 5.75 lbs. of malt extract (such as Weyermann or Durst). Steep light Munich, Carahell and Carafoam in three gallons of water at 150° F. After 30 minutes, remove grain bag and rinse grains with two quarts of warm water. Bring steeping water to boil, add malt extract and a tsp. of 88% lactic acid to the kettle. Shorten the boiling time to 60 minutes. Add 11 AAU of Hallertau hops at the start of the boil instead of 9 AAU of hops for 90 minutes.

Issue: September 2002

More hop presence than a Munich Helles and most often served relatively young and unfiltered in comparison to Pilsner, a Kellerbier can come in a Pale or Amber version. This version falls in the Pale variety. This recipe is a little stronger than a traditional Kellerbier, but the hops will provide a bright balance to the malt and alcohol.