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In the Fermenter: Mixing Obscure German Styles

Kellerbier, which translates Cellar Beer, is a style that doesn't get a lot of press. It's is an unfiltered lager that is served young rather than after a long maturation period. Fermentation can be as short as one month from brew day to glass, and the beer is often not lagered. None of the breweries near me brew one, and commercial examples are hard to come by. So why not brew your own?

Another style that I haven't seen locally is Franconian Rotbier, or Red Beer. So why not brew one of those as well? 

Since it's Summer, and knowing that my Immersion Pro unfortunately can't get cold enough to lager this time of year anyway, I've decided to combine the two styles into one. 

The resulting beer is probably closest to what would be considered an Amber Kellerbier. However, it should have a mild sweetness that a "stylistically correct" Kellerbier wouldn't traditionally have. Thankfully, I have no intention of entering a competition with this, so I won't lose sleep over not adhering to the Brewers Association guidelines. 

Bitterness will be mild, with a light hop presence. If all goes according to plan, I should have a nice and light Summer beer on my hands.

Because I have a strange fascination with the process, I'll be doing a decoction mash. If you'd like to avoid that process, add 4oz of Melanoidin Malt to the grain bill. Then do a single infusion or step mash. Taking that route should produce a similar effect to what the decoction does. 

The recipe is below:

Grains:
9lbs Weyermann Vienna
1lb Weyermann CaraRed
4oz Weyermann Melanoidin (Optional)

Hops:
1oz Perle (3.6% a.a.): 60 min
1oz Perle (3.6% a.a.): 30 min
1oz Perle (3.6% a.a.): 15 min

Total Boil Time:
90 min

Yeast:
Propagate Labs MIP-620 - Andechs Lager
32oz Starter

Hochkurz Double Decoction Mash Schedule:
Maltose Rest: 144F for 30 min
Decoction 1:
     Heat 12 cups of thick mash to 158F and hold for 15 min
     Heat Decoction to boiling and boil for 15 min 
     Return Decoction to Main Mash
Dextrinization Rest: 158F for 30 min
Decoction 2:
     Remove 12 cups of thick mash and boil for 10 min
     Return Decoction to Main Mash 
Mashout: 167F for 15 min

Original Gravity:
1.050
Final Gravity:
1.013

ABV:
4.9%

IBU: 23
SRM Color: 11

Fermentation Schedule:
14 Day Primary Fermentation at 53F
2 Day Diacetyl Rest at 65F
14 Day Secondary Fermentation at 53F

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