This is a simple period-esque kellerbier that is a trial run for a historical German feast that I will be brewing beer for next year. This is a plain version and will be fermented in my cellar.

Recipe

Malts

Hops

Yeast

Brewday Notes

Outdoor temperature was around 45F at the start of the brewday. Factoring this in led to a strike temp of 169.5F.

4.5 gallons of filtered water was used for the initial mash. Due to running errands that took longer than expected, this beer had a 2 hr mash at 156F ending at 150F.

I sparged with 4.1 gallons at 183F to get a mash-out of 170F.

Boil was started, gas ran out about 5 minutes after hot break. I stopped, got more gas and restarted the 90 minute boil clock.

Fermentation

This will be fermented in my cellar and likely served early as was traditional. I am fermenting in plastic fermenters with an airlock, rather than in a cask without a bung for sanitary and frugality reasons.

Refractometer Readings

SG: 1.038

OG: 1.060

FG:

Tasting Notes

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