voota
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I'm trying to take advantage of this cool weather and clone a traditional Franconian kellerbier, information on the internet about brewing this style is pretty scarce. Has anyone given it a go? I've seen one in Kooks 'on tap' list, surely he's not the only one...
At the moment I've only got a very loose idea about what its going to take to reproduce one of my favorite styles of beer. The grain bill, as far as I can gather will be around 70/30 weyermann pilsener/weyermann light munich... Aiming for about 5.5%abv. I also want the hops to be pretty strong, and I plan to use only Hallertau Herbrucker, can anyone shed any light on addition times, weights, mash hopping perhaps (not traditional as far as I can gather)?
Probably not going to worry too much about water treatment unless I can be convinced otherwise.
Yeast... Bavarian Lager?.. or any of the other 3 Bavarian yeast available?
Other stuff I'll be interested to hear about, mash temps, fermentation temps, addition of oak, other ideas?
Thanks
At the moment I've only got a very loose idea about what its going to take to reproduce one of my favorite styles of beer. The grain bill, as far as I can gather will be around 70/30 weyermann pilsener/weyermann light munich... Aiming for about 5.5%abv. I also want the hops to be pretty strong, and I plan to use only Hallertau Herbrucker, can anyone shed any light on addition times, weights, mash hopping perhaps (not traditional as far as I can gather)?
Probably not going to worry too much about water treatment unless I can be convinced otherwise.
Yeast... Bavarian Lager?.. or any of the other 3 Bavarian yeast available?
Other stuff I'll be interested to hear about, mash temps, fermentation temps, addition of oak, other ideas?
Thanks