Eagle River Kellerbier
Experience the essence of Bavaria with this unique Kellerbier, combining premium Weyermann Bavarian Pilsner and Briess Munich malts. Featuring a floral hop character from Hallertauer Mittelfrüh and a hint of oak from French oak chips, this beer offers a rich, bready backbone and a subtly complex profile. Perfect for sipping or pair it with roasted meats and cheeses for an authentic taste of German tradition.
ingredients
- 8.0 lbs. Weyermann Bavarian Pilsner malt (2 °L)
- 3.75 lbs. Briess Munich malt (20 °L)
- 2 oz. Hallertauer Mittelfrüh or Hersbrucker hops (bittering)
- 1.5 oz. Hallertauer Mittelfrüh or Hersbrucker hops (flavor/aroma)
- 2 cups French oak chips (light toast)
- 1 pkg. Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager), or White Labs WLP920 (Old Bavarian Lager)
steps
- 1.
Start by heating 3 gallons of water to 162°F (72°C) for mash.
- 2.
Add crushed Weyermann Bavarian Pilsner malt and Briess Munich malt, stirring to prevent clumping.
- 3.
Maintain a mash temperature of 150°F (65°C) for 60 minutes.
- 4.
Sparge with 170°F (77°C) water to collect approximately 6 gallons of wort.
- 5.
Bring the wort to a boil and add 2 oz. of bittering hops; boil for 60 minutes.
- 6.
With 15 minutes left in the boil, add 1.5 oz. of flavor/aroma hops and the oak chips.
- 7.
At the end of the boil, cool the wort quickly to yeast pitching temperature (around 50°F [10°C]).
- 8.
Transfer the wort to a sanitized fermenter and pitch the yeast.
- 9.
Ferment at 50-55°F (10-13°C) for 2-3 weeks.
- 10.
After fermentation, condition for an additional 2 weeks at near freezing temperatures to clarify and enhance flavors.
- 11.
Bottle or keg and carbonate to taste.