Kohl’s Kellerbier (unfiltered Pils)

5 gallons, all-grain; OG = 1.056; FG = 1.012; SRM = 5; IBU = 40

Ingredients:

• 7.0 lbs. Pilsner malt
• 1.5 lbs. light Munich (8° L)
• 0.25 lb. CaraHell malt
• 0.25 lb. CaraFoam malt
• 0.25 lb. acid malt
• 9 AAU Hallertauer hops (90 min.) (2.25 oz. of 4.0% alpha acids)
• 4 AAU Hallertauer hops (20 min.) (1.0 oz. of 4.0% alpha acids)
• 1.0 oz. Tettnanger (10 minutes)
• 0.5 oz. Tettnanger (5 minutes)
• 1.5 oz. Saaz (dry hop)
• Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (make 2–4 L yeast starter)
• 3/4 cup corn sugar (for priming)

Step by step:

Mash with 3.82 gallons of filtered or boiled water at 122° F for 20 minutes. Raise to 151–153° F for 45 minutes. Raise to 170° F for 10 minutes. Lauter as usual. Bring to a full boil for two hours.

Add Hallertauer hops 30 minutes into the boil. Add second charge of Hallertauer with 20 minutes remaining in boil. Add two charges of Tettnanger hops with 10 and five minutes left in boil, respectively.

Shut down heat. Cool your wort as quickly as possible. Aerate wort and pitch yeast starter. Ferment at 48° for ten days. Cool, then rack to secondary for five to six weeks at 40° F. Dry hop with 1.5 oz. Saaz hops. Prime with corn sugar and bottle. Partial mash option:

Partial Mash Option:

Replace Pilsner malt with 5.75 lbs. of malt extract (such as Weyermann or Bierkeller). Steep light Munich, CaraHell and CaraFoam in three gallons of water at 150° F. Omit acid malt.

After 30 minutes, remove grain bag and rinse grains with one quart of 150° F water. Bring steeping water to boil, add malt extract. Shorten the boiling time to 60 minutes. Add 11 AAU of Hallertau hops at the start of the boil instead of 9 AAU of hops for 90 minutes.