Keller-rado 2020

Today I'm brewing up my second batch of Kellerbier. The first version can be found here.

I'm mostly doing things the same on this batch with just a couple small tweaks. I'm going with straight Aramis hops for the 60 and 0 minute additions. I'm also bumping up the amount of FWH and the 60 minute additions as I thought the first one could have used a bit more bitterness. The last version took Bronze at 2019 Beehive Brew-off, so it definitely wasn't a bad beer, but there's always room for a little tweaking. Assuming I don't have any issues with this batch, and assuming the competition isn't cancelled due to COVID-19, I plan to enter it in Lagerpalooza, a local lager-only competition.  Here's today's recipe:

8.70# Root Shoot Pilsner

0.25# Weyermann Munich I

1g BrewTan B in mash

20g Hallertauer Mittelfruh (FWH)

14g Aramis (60 min)

20g Aramis (0 min)

Wyeast 2124 Bohemian Lager

Whirlfloc

Single Decoction Mash - Decoction mashes add a level of complexity to the brew day. Fortunately, this recipe only employs a single Decoction.

1. Mash in at 132°F and hold for 10 minutes.
2. Increase mash temps to 147°F, then pull 1/3 of mash for decoction. 
3. Heat the decoction to 156–158°F, hold for 10 minutes.
4. Bring Decoction to a boil, and boil for 10 minutes.
5. Raise mash to 156–158°F.
6. Return decoction to mash and mashout at 168F.

90 minute boil, ferment at 49°F

Water Recipe

To 10 gallons of RO water, add:

3g Epsom Salts

3g Calcium Chloride

Brewing Notes

No issues. OG came in at ~13.2 Brix (1.052).