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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.
- 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)
- 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
- 2.2 million cells/mL/°P RVA/TMB-308 Franconia
- 60 ppm Ca, 2 ppm Mg, 30 ppm Na, 120 ppm Cl, 30 ppm SO4, 7 HCO3.
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.048 (12°P)
Final Gravity: 1.009 (2.3°P)
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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