Sierra Nevada Kellerweis

[agenthucky]

Just bumping this one back up. Wife is super keen for me to try and clone this beer.

Can anyone add any further advice/experiences to this recipe.

I'm going to try and harvest the yeast. Has anyone had success in harvesting from this beer? Does any know for sure if SN use the same yeast for bottle conditioning?

Cheers

Dave

It sure tastes 100% authentic! But yes, they use the same yeast

Be prepared for a lot of sulfur but don't be worried, it cleans up nicely and makes for great flavor

 

[slickfish]

It is most certainly not Nottingham yeast.

 

[curry767]

Thanks for the replies guys.

Just waiting for a Baltic Porter to finishing lagering and I will attempt to harvest some yeast.

Cheers

 

[curry767]

Just building my recipe and I am at the water stage.

Anyone got any suggestions as to a target water profile for this beer?

My local water is quite soft so I was thinking of not doing any adjustments apart from some acid to get it down to 5.3pH

 

[Shannanigans]

Is the number at the end of the mash the minutes I'm assuming so but I hate to assume. My real question though is the open fermentation. I tried to find a thread for that without luck. Do you just keep the fermenter top covered with a piece of tin foil so stuff doesn't drop in it but it still has air to it?

 

[agenthucky]

Is the number at the end of the mash the minutes I'm assuming so but I hate to assume. My real question though is the open fermentation. I tried to find a thread for that without luck. Do you just keep the fermenter top covered with a piece of tin foil so stuff doesn't drop in it but it still has air to it?

Mash Schedule
Mash Type: Full Mash
Schedule Name: Weizen (45-66C)

Step Type Temperature Duration
Rest at 113 ˚F 15
Raise by infusion to 151 ˚F 5
Rest at 151 ˚F 60

The number after the temperature is the time for each step

As far as open fermentation goes the whole idea is to maximize the surface area of the beer and the air. This is why they made special cold ships that are very shallow. For the purpose of homebrewing doing what you said works as it allows for wild yeast to find its way in. Less will with less surface area. I've done this and not really sure on the benefits because you get whatever wild yeast is around you, in my case my house has nothing interesting growing around it. I would be curious to see how other homebrewers simulate open fermentation. A bucket doesn't seem like a bad idea.

 

[Shannanigans]

Has anyone just done this beer in sterile fermentation I just worry about something wired would happen.

 

[Michael311]

Has anyone just done this beer in sterile fermentation I just worry about something wired would happen.

Curious to know if you tried the open fermentation.

 

[RoseParkBrews]

I bought a sixer for yeast snagging.

-OCD

Any success?

 

[bobeer]

I picked up a 6er of this about a month ago and was pleased with it myself. Good balance, and its cool that they are using open fermentation.

Pretty sure they open ferment Big Foot too. It is pretty awesome on such a grand scale.

 

[FatDragon]

Pretty sure they open ferment Big Foot too. It is pretty awesome on such a grand scale.

I saw a time-lapse video of the Bigfoot fermentation once. It was pretty awesome. Enough krausen to fill my apartment to the ceiling!

 

[Soulshine2]

I saw an ad for this in the latest BYO and thought it sounded intriguing. I am not really one for Heffes, wheat beers and/or Belgians, but there are a few I like. I went to the Dutch Goose last night for $1 draft Thursday and they had this on tap. After blowing the keg of Dagger Falls IPA :'( I decided to give this a shot. The bartender said that Boise is a test city for Sierra's new beers (cool).
Anyways... nice bright golden yellow color, unfiltered, white thick head. The aroma was fruity with definite banana and clove, but you could also detect a little hoppiness in the background - very light, but still present. The flavor was fruity, banana, clove, but fairly light on those flavors (not like a full out belgian). It was not super sweet like I expected, but had a nice richness to it. You could tell it wasn't just a plain wheat beer. It had a very nice body and mouthfeel - most likely due to the munich malt in it. You could also taste the balance between grains and hops and yeast. No one thing stood out as an anomaly - it was very even.
I would definitely recommend you guys try this beer. I will for sure be trying to locate a 6'er asap because this is a great summertime beer!

Kellerweis is one of my favorites, when I can find it .