Here's the recipe/process (compliments of Sudster and his scanner):
Caveman Kellerbier
5 US gallons
All temperatures are in degrees farenheit
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 fermetation 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 directrions for hops, oak-chips, and fermenting as described above.
-walker