Mahr’s Ungespundet Keller

Trying to dial in the Mahr’s U grain bill. Anyone have an idea? Seems quite malty for the style.

Aye! Interested in this as well. I thought kellerbiers were probably just pilsner malt? I think the devil is in the mash schedule details. Decoctions, different temperature rests and so on.

Have you homebrewed kellerbiers so far? Care to share a recipe?

I’ve heard that the Mahr’s is a mix of Munich and Pilsner malt. The 20 EBC is probably due to a decoction mash.

Hops should be Northern Brewer and Hallertauer Tradition.

Originally posted by JulienHuxley
Aye! Interested in this as well. I thought kellerbiers were probably just pilsner malt? I think the devil is in the mash schedule details. Decoctions, different temperature rests and so on.

Have you homebrewed kellerbiers so far? Care to share a recipe?

They often use pilsner and munich malts or similar, however it’s not uncommon for them to boil it for several hours which in addition to multi step decoction (as already mentioned) will result in a darker color.

You can add some melanoidin malt, but very little, if you aren’t able to do decoction.

These beers are great examples where mash hopping/first wort hopping actually does work and make a noticeable difference.

Originally posted by JulienHuxley
Aye! Interested in this as well. I thought kellerbiers were probably just pilsner malt? I think the devil is in the mash schedule details. Decoctions, different temperature rests and so on.

Have you homebrewed kellerbiers so far? Care to share a recipe?

How about this one:

66% Pilsner
29% Munich
4.5% Melanoidin
0.5% Carafa Special III (for coloring)

Btw - the late Michael Jackson wrote a piece about it:

"For the technically minded: it has an original gravity of 12.5 Plato (1050), is made from pale and Munich malts (beer color 20EBC); with a single mash at low temperatures; hopped with Northern Brewer and Hallertau Tradition (36 units of bitterness); bottom-fermented with a local yeast; and lagered for eight weeks at 0-1C."

http://beerhunter.com/documents/19133-000275.html

So no decoction and probably mashed around 64 - 65 C

Originally posted by KimJohansen
Btw - the late Michael Jackson wrote a piece about it:

"For the technically minded: it has an original gravity of 12.5 Plato (1050), is made from pale and Munich malts (beer color 20EBC); with a single mash at low temperatures; hopped with Northern Brewer and Hallertau Tradition (36 units of bitterness); bottom-fermented with a local yeast; and lagered for eight weeks at 0-1C."

http://beerhunter.com/documents/19133-000275.html

So no decoction and probably mashed around 64 - 65 C

I would probably go a bit higher on the bitterness. 36 seems to low compared to my experiences.

Originally posted by KimJohansen
I would probably go a bit higher on the bitterness. 36 seems to low compared to my experiences.