From Andreas Krennmair’s Historic German and Austrian Beers for the Home Brewer—more on that book here—we’ve adapted this recipe for a typical bottom-fermented beer from early 19th-century Bamberg.
If you’d been around then and gone to the keller for it, you might well have called it kellerbier. The process includes an antiquated, batch sparge–like mash of two runnnings plus an old, local method—called hopfenrösten—of boiling the hops separately in a small amount of wort.
For more on the kellerbier tradition and what makes these rustic Franconian lagers so distinctive, see The Bier from the Keller.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.059 (14.5°P)
FG: 1.014 (3.6°P)
IBUs: 36
ABV: 6%
