Der Falke Keller­bier

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.050 FG: 1.012 IBUS: 35 ABV: 5%


6 lb (2.7 kg) Vi­enna malt 3 lb (1.4 kg) Pil­sner malt 4 oz (113 g) Carafa II 4 oz (113 g) Me­lanoidin malt


0.38 oz (11 g) each North­ern Brewer [8% AA] and

Haller­tau [4.5% AA] at 60 min­utes 0.38 oz (11 g) each North­ern Brewer and Haller­tau

at 30 min­utes 0.38 oz (11 g) each North­ern Brewer and Haller­tau

at 10 min­utes

YEAST Wyeast 2206 (Bavar­ian Lager)


Mill the grains and mix with 3 gal­lons (11.2 l) of 163°F (73°C) strike water to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.3 gal­lons (16.5 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 50°F (10°C). Aer­ate the wort and pitch the yeast.

Fer­ment at 50°F (18°C) for five days, and then al­low to free-rise, but not higher than 64°F (18°C). Upon reach­ing ter­mi­nal grav­ity, cold crash and bot­tle or keg the beer, and car­bon­ate to about 1 vol­ume of CO2 for “cask-feel” lager or 2 vol­umes for more con­ven­tional car­bon­a­tion.


Drink this beer as soon as it’s car­bon­ated! Keller­bier is, by tra­di­tion, a “young” beer and should be con­sumed early, rough edges and all. Some ver­sions ex­hibit signs of in­com­plete fer­men­ta­tion (ac­etalde­hyde, for ex­am­ple) but here we’re re­ly­ing on the Vi­enna malt to pro­vide a nice raw grain­i­ness. Don’t worry if it isn’t clear yet: hazy ver­sions of this beer abound, and you needn’t take any par­tic­u­lar steps to clear it up!

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