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Old 04-23-2006, 01:29 PM   #1
*KT*
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Default Kreuzberg beer

Hi all, i'm in the military and stationed in Germany. I have recently gotten into beer brewing and want to try and make Kreuzberg beer. Has anyone else ever had this kind of beer and has anyone ever heard of a recipe. It is only made in Kreuzberg at the monastery. Thanks.

KT

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Old 04-23-2006, 01:52 PM   #2
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I've been to Kreuzberg many times (last time last July).

The closest I can come to their beer is a Kellerbier.

Caveman Kellerbier
5 US gallons
All temperatures are in degrees Fahrenheit

All Grain Recipe
Ingredients
8.00 lbs Weyerman Bavarian Pils malt
3.75 lbs Briess Munich malt
2 cups French oak chips (light toast)
2.0 oz Hallertauer Mittelfrueh or Hersbrucker hops for bittering (8 AAU)
1.5 oz Hallertauer Mittelfrueh or Hersbrucker hops for flavor/aroma
your choice of yeast:
- Wyeast 2206 (Bavarian Lager)
- Wyeast 2308 (Munich Lager)
- White Labs WLP838 (Southern German Lager)
- White Labs WLP920 (Old Bavarian Lager)

Step By Step

The day before brewing, make a tea out of the oak chips. The tea will be used at pitching time:
- toast them on a cookie sheet at 250 degrees for about an hour
- put 2 cups oak chips in 180 degree water
- seal this in a jar, let it cool, and put it in the fridge overnight


Use a traditional step infusion mash:
- dough-in at 122 degrees
- let rest for about 30 minutes
- infuse with hot water to reach temp of 148 degrees
- hold temp for 15 minutes
- raise temp to 156 degrees
- hold temp for 15 minutes
- sparge slowly with near-boiling water until mash is at 170 degrees
- lower sparge water temp to keep mash at or slightly below 170 degrees
- finish sparging with kettle gravity of about 1.050

Boil wort for 90 minutes.
Add bittering hops with 75 minutes left in the boil.
At flame-off, add the flavor/aroma hops.
Cool wort to as close as you can to the fermentation temp (48 degrees).
Rack to carboy.
Add oak-chip tea.
Pitch yeast.

Ferment at 48 degrees to completion (perhaps 3 weeks).
Rack to secondary and allow to warm to room temp for a 2-day diacetyl rest.
Rack to tertiary and allow to age for about 2 months at 50 to 55 degrees.
Bottle or keg, but
do not prime it.


Extract + Grain Recipe
Ingredients
6.50 lbs Weyerman Bavarian Pils LME
3.00 lbs Briess Munich malt
Same oak chips.
Same hops.
Same yeast.

Step By Step
Make the oak-chip tea the day before brewing as described above.
Put cracked grain into steeping bags.
Put bags into at least 2 gallons of cold water.
Slowly (over the course of 30 minutes) heat the water to temp of 170 to 190.
Remove bags from water, put into strainer and rinse with several cups cold water. DO NOT SQUEEZE.
Turn off heat, add extract, and start boiling.
Add hops and follow the same fermentation schedule as described above.

Extract Only Recipe
Ingredients
5.80 lbs Weyerman Bavarian Pils LME
2.70 lbs Bavarian Dark LME
same oak chips
same hops
same yeast

Step By Step
Make the oak-chip tea the day before brewing as described above.
Heat water, add extracts.
Follow the same directions for hops, oak-chips, and fermenting as described above.

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Old 04-24-2006, 01:23 AM   #3
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Quote:
Originally Posted by homebrewer_99
Use a traditional step infusion mash:
- dough-in at 122 degrees
- let rest for about 30 minutes
- infuse with hot water to reach temp of 148 degrees
- hold temp for 15 minutes
- raise temp to 156 degrees
- hold temp for 15 minutes
I've never tried this kind of beer, but I looked the mash schedulle and suggest that the protein rest should only be 10-15 min at the most. I also noticed the short beta amylase rest at 148. This will not give you much Maltose to have a decent attenuation. Even bocks (which are supposed to finish high) hold such a rest for at least 30 min. The alpha amylase rest (156) should be held until conversion is complete. It should be done after 15 min, but better check with iodine.

Kai
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Old 03-20-2011, 10:02 AM   #4
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I realize I am 5 years late on this post, but have you found any recipes on it yet? I just came back from Kruezberg with another 2L. I am going to brake it down and attempt to brew according to the purity law 1516. I might have friend at a university that can mass spec the beer to see the yeast/hops/ and grains used to make it. I'll post more If I come up with anything.

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Old 10-20-2011, 01:02 AM   #5
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Default Kreuzberg Beer

I just started to make my own wine and joined this forum and thought I would try out making some Beer and Kreuzberg beer was the 1st one I thought of, man do I miss those trips to Kreuzberg for a bratwurst and a tall stein of the best beer I have ever tasted. It has been since 2005 since the last time I have been in Germany. I can remember the long trips my Soldiers would make, they would come back with their car bottomed out cause the trunk was so full of the stuff.
I think I will try and make this recipe. Have you guys changed anything on the recipe? It might be a while before I get everything together and make this but I am excited to try it out.

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Old 02-28-2012, 01:48 PM   #6
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I to am curious as to the make-up of this brew I was stationed in Bad Hersfeld Germany and went to Kreusberg many times...I think it has help me become who I am today...as far as my brewing goes. To fdemt84 let us know how this brew turns out if you were able to brew this beer. I am using a beer calc to modify and toying with making my own version although it will be hard as I dont have that growler to compare it to. Thanks god for the Army and Cav cup competitions in VFlicken or I would never had that wonderful Beer opertunity!

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Old 02-29-2012, 02:03 PM   #7
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I haven't. Even able to brew it yet as I didn't have the required equipment to lager. I plan on doing this beer next once the equipment is up and running. I need to get beer smith so I can try and modify it slightly to fit the beer with the area and the purity law. But it looks like its a good starting place I'll let you know how it comes out once it's done

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Old 01-14-2013, 03:49 AM   #8
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This thread died a while back but I'm going to bring it back to life. I'm hoping that this comes somewhat close to the real deal. I have never tasted a better brew.

I order all my ingredients yesterday and picked up some new equipment today. I was going to do the extract version but it was crazy hard to find. Then when I did find it the price was really high and the shipping was almost as much as the extract cost. Found the grains at a reasonable price. This is my first shot at an all grain recipe so I hope it goes well.

I'll update as the process goes. Stay tuned for news as to how the end product comes out. (this will not be my last post here. I will see to it that the recipe is completed and I post all the info I possibly can about it)

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Old 01-26-2013, 06:45 PM   #9
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I'm brewing this on Wed. I'm going to use a 8lb Pils, 4lb Munich, Wyeast 2206. I'm going to first wort hop with 1oz Hallertauer, 1oz at 60, 1.5 oz at flameout. I'm going to use the oak tea mentioned in the earlier post just to see what it adds.

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Old 01-27-2013, 11:30 PM   #10
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Just started my mash. Ill post as I go im using the exact recipe bit for bit for thw full grain version.

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