Keutebier

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.014 
IBU = 5  SRM = 3.4  ABV = 4.7%

Ingredients
6 lbs. (2.7 kg) Weyermann Bohemian Floor-Malted Pilsner Malt
1.75 lbs. (0.8 kg) Weyermann Bohemian Floor-Malted Wheat Malt
14 oz. (400 kg) Weyermann Beech-Smoked Barley Malt 
6 oz. (170 g) acidulated malt 
6 oz. (170 g) instant oatmeal or malted oats 
2.5 AAU Hallertauer Perle hops (0.3 oz./11 g at 8.2% alpha acids) (in the mash)
Any German ale yeast (optimal: altbier-style Wyeast 1007 or White Labs WLP036)
3⁄4 cup corn sugar (if priming)

Step by Step (Two Alternatives)

Medieval mash method (before the invention of the thermometer): Mash in at any tap water temperature, at an approximate liquor-to-grist ratio of 3.5:1 (1.7 qts./lb.). Slowly bring the entire mash to a boil, while stirring almost constantly. Lauter until the liquor surface is level with the top of the mash. Replenish the lautered liquor and boil the mash again. Lauter until the kettle original gravity (OG) is 1.042. Bring wort to
a boil. Boil the wort for 45 minutes, whirlpool for 15 minutes, cool, and ferment at the yeast’s mid-range temperature. Bottle or keg as normal.

Modern mash method (used in Bamberg): Mash-in at 95 °F
(35 °C); rest 5 minutes; raise temperature to 113 °F (45 °C); rest 20 minutes; raise temperature to 126 °F (52 °C); rest 20 minutes; raise temperature to 154 °F (62 °C); rest 20 minutes; raise temperature to 154 °F (68 °C); rest 20 minutes; raise temperature to 162 °F (72 °C); rest 20 minutes; raise temperature for mash-out at 172 °F (78 °C).

Boil the wort for 45 minutes, whirlpool for 15 minutes, cool, and ferment at the yeast’s mid-range temperature. Bottle or keg as normal.

Keutebier

(5 gallons/19 L, partial mash)
OG = 1.046  FG = 1.014 
IBU = 5  SRM = 3.4  ABV = 4.7%

Ingredients
3 lbs. (1.36 kg) Pilsen dried malt extract 
1.25 lbs. (0.57 kg) wheat dried malt extract 
14 oz. (400 kg) Weyermann Beech-Smoked Barley Malt 
6 oz. (170 g) instant oatmeal or malted oats 
1 tsp. 88% lactic acid
2.5 AAU Hallertauer Perle hops (0.3 oz./11 g at 8.2% alpha acids) (in the mash)
Any German ale yeast (optimal: altbier-style Wyeast 1007 or White Labs WLP036)
3⁄4 cup corn sugar (if priming)

Step by Step
Place the crushed grains in a muslin bag. Steep the grains in 2 qts. (2 L) of water at 154 °F (68 °C) for 60 minutes. Remove the grains and slowly wash with 2 qts. (2 L) of hot water. Top off kettle to 5.5 gallons (21 L), then stir in all the dried malt extract while off heat. Once fully dissolved, bring wort to a boil and boil for 30 minutes. When the boil is complete, whirlpool for 15 minutes, cool, and ferment at the yeast’s mid-range temperature. Bottle or keg as normal.

Sensory Evaluation of Test Brew: The color of this keutebier resembles that of rosé wine. There is a slight cherry and herb candy aroma in the nose. On the palate, the low hop content is only faint, which is fitting for a late-medieval interpretation of this style. This makes the beer taste slightly syrupy, with notes of honey and straw. It is also very low in effervescence. Interestingly, even though this brew was judged the least beer-like of the five recreations covered in this article, it was also deemed surprisingly refreshing, especially if served chilled.