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Scott Nieradka of Portland, Oregon, a member of the Oregon Brew Crew, won a gold medal in Category 5: Amber European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Nieradka’s Kellerbier (5F) was chosen as first out of 110 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Scott Nieradka of Portland, Oregon, a member of the Oregon Brew Crew, won a gold medal in Category 5: Amber European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Nieradka’s Kellerbier (5F) was chosen as first out of 110 entries in the category.
Ingredients:
- MALTS
- 4.6 lb. (2.09 kg) Weyermann Barke Munich malt
- 3.9 lb. (1.77 kg) Weyermann Barke Pilsner malt
- 0.8 lb. (0.36 kg) Weyermann CaraRed malt
- 0.7 lb. (0.32 kg) Rahr distiller’s malt (for attenuation)
- HOPS
- 2 oz. (57 g) German Saaz, 2.3% a.a. @ 60 min
- 2.1 oz. (59 g) German Saaz, 2.3% a.a. @ 30 min
- ADDITIONAL ITEMS
- 30 ppm sodium metabisulfate, in mash
- 1.5 g Brewtan B, in mash
- 1 L homemade Sauergut @ 15 min
- 1 g Brewtan B, @ 7 min
- ½ tablet Whirlfloc @ 5 min
- Weyermann Sinamar to adjust color @ 5 min
- 5 g PVPP in boil @ 3 min
- 3 mg zinc sulfate at pitch
- YEAST
- 2.2 million cells/mL/°P RVA/TMB-308 Franconia
- WATER
- 60 ppm Ca, 2 ppm Mg, 30 ppm Na, 120 ppm Cl, 30 ppm SO4, 7 HCO3.
Specifications:
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.048 (12°P)
Final Gravity: 1.009 (2.3°P)
ABV: 5.2%
IBU: 30
SRM: 9
Efficiency: 77
Directions:
Brew using the methods outlined at themodernbrewhouse.com. Lighter Amber Hoppy style. Portland City water (very soft), deoxygenated, with enough calcium chloride added to reach a mash ph of 5.5. Mash in at 144°F (62°C), with rests at 147°F (64°C) for 30 min; 160°F (71°C) for 30 min; and 168°F (76°C) for 15 min. Add additional calcium chloride at start of boil to reach at least 60 ppm of Ca. 8% boil-off rate. Sinamar to adjust color to 9 SRM. Add Sauergut to lower boil pH to 5.1 at end of boil. Ferment at 50°F (10°C) with 15 psi of top pressure for approximately 6 days until 1°P to FG remaining, then transfer to serving vessel to naturally carbonate (spund) to 2.2 vol. (4.4 g/L) at 50°F (10°C), about 5 days. Cold condition 7 days at 34°F (1°C).
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