Kellerbier 2022

I haven’t brewed a ton in 2022, so I figured I’d do one last brew before the end of the year. This will also allow me to fine tune this recipe in preparation for some upcoming competitions. 

Today I’m trying a slight variation of my Kellerbier recipe. I really like this beer because it's so easy to drink; great on its own after working in the yard, as part of a michelada, or just any time you want a nice drinkable beer. This beer is inspired by Russian River’s STS Pils and I was listening to a recent BN podcast with Vinnie Cilurzo where he mentioned they use Augustiner yeast. L17 is reportedly the same strain as Augustiner, so I figured I'd give it a try (in the past I've used Wyeast 2124 Bohemian Lager) and see how it compares.

Target OG 1.051

Target FG: 1.010 

IBU: 21

ABV: 5.4%

8.25# Root Shoot Pilsner
0.25# Weyermann Munich I
1g BrewTan B in mash
20g Hallertauer Mittelfruh (FWH)
14g Aramis (60 min)
24g Aramis (0 min)
4.66g BCAA 
Imperial Yeast - L17 Harvest 
Whirlfloc

Single Decoction Mash

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

90 minute boil, ferment at 50°F

Water Recipe - To 10 gallons of RO water, add:

• 3g Epsom Salts
• 3g Calcium Chloride

Brewing Notes

No issues, but I totally forgot to add the BrewTan B to the mash. I’m testing out a little pH meter accessory I designed and printed using my 3D printer. It’s basically a holder for a beaker and the two probes from the pH meter (temp and pH probe). I partially fill the beaker with water and ice, then I have a smaller beaker that I fill with the sample. The smaller beaker fits in the larger one and the sample gets cooled by the ice water to ensure accurate pH readings.

Session Readings
Beginning mash pH	5.36
Ending mash pH	5.29
1st running gravity	16.7 (1.066)
Pre-Boil gravity	8.9 (1.034)
Pre-Boil pH	5.34
Post-Boil gravity	12.7 (1.050)
Post-Boil pH	5.39

Update 12/26/2022 7:20PM

Wort temp was down to 50F so I aerated and pitched the yeast.

Update 12/27/2022 7:00PM

There are active signs of fermentation with a bubble out my blow-off tube, about once per 4-6 seconds.

Update 1/14/2023

I kegged this beer today along with 10ml of Biofine. I let this go for 24-48 hours before drawing off a pint or so. It should be carbed and ready to drink within a few days.