I recently spent 3 years with the Army in Germany, and I fell in love with the kellerbier "style." It's also called Zwickelbier, Zoigl, or Landbier. The BJCP doesn't recognize the style, hence the quotes.
My favorite was Mahrs Bräu's kellerbier, brewed in the Franconian region (Bamberg) of southern Germany (Bayern) where the style originated. The brewery was pretty hard to find at first, but I can now find it in the dark, or rather, from here I can find my hotel in the dark!!
Anyway, the style is often referred to as an unfiltered Helles or Maertzen, but I think Bavarian brewers would disagree. "Brew Your Own" Magazine provided one recipe back in November 2005, but I'm wondering if anyone has developed something different.
Here's what BYO had:
Kellerbier by the numbers
OG 1.056 (14 °P)
FG 1.014 (3.5 °P)
SRM 1020 (rarely lighter or darker)
IBU 35
ABV 55.5%
Caveman Kellerbier (5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
SRM = 15 IBU = 35 ABV = 5.4%
Ingredients
8.0 lbs. (3.6 kg) Weyermann Bavarian Pilsner malt (2 °L)
3.75 lbs. (1.7 kg) Briess Munich malt (20 °L)
2 cups French oak chips (light toast)
8 AAU Hallertauer Mittelfrüh or Hersbrucker hops (bittering) (2 oz./55 g of 4% alpha acid)
1.5 oz. (42 g) Hallertauer Mittelfrüh or Hersbrucker hops (flavor/aroma)
1 pkg. Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager), or White Labs WLP920 (Old Bavarian Lager) yeast
Prost!!
My favorite was Mahrs Bräu's kellerbier, brewed in the Franconian region (Bamberg) of southern Germany (Bayern) where the style originated. The brewery was pretty hard to find at first, but I can now find it in the dark, or rather, from here I can find my hotel in the dark!!
Anyway, the style is often referred to as an unfiltered Helles or Maertzen, but I think Bavarian brewers would disagree. "Brew Your Own" Magazine provided one recipe back in November 2005, but I'm wondering if anyone has developed something different.
Here's what BYO had:
Kellerbier by the numbers
OG 1.056 (14 °P)
FG 1.014 (3.5 °P)
SRM 1020 (rarely lighter or darker)
IBU 35
ABV 55.5%
Caveman Kellerbier (5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
SRM = 15 IBU = 35 ABV = 5.4%
Ingredients
8.0 lbs. (3.6 kg) Weyermann Bavarian Pilsner malt (2 °L)
3.75 lbs. (1.7 kg) Briess Munich malt (20 °L)
2 cups French oak chips (light toast)
8 AAU Hallertauer Mittelfrüh or Hersbrucker hops (bittering) (2 oz./55 g of 4% alpha acid)
1.5 oz. (42 g) Hallertauer Mittelfrüh or Hersbrucker hops (flavor/aroma)
1 pkg. Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager), or White Labs WLP920 (Old Bavarian Lager) yeast
Prost!!