Catalog: BBFKL – Franconian Keller Lager *BETA*
- Type: Saccharomyces pastorianus monoculture
- Pitching Rate: 5 GALLON BATCHES SHOULD BE MADE WITH AT LEAST A 500ML STARTER OR TWO HOMEBREW PACKS OF FKL WHEN FERMENTING AT LAGER TEMPERATURES. Directly pitchable into 2.5 gallons of 1.050 or lower wort at lager temperatures.
- Estimated Attenuation: 79-85%
- Estimated Final pH: 4.3-4.5
- Flavor/Aroma Profile: Bready, Malt-Forward, Light Sulfur
- Flocculation: Low; Higher with prolonged aging
- Recommended Fermentation Temperature: Lager Range: 50F-55F (10C-13C)
Product Category: Bootleg BETA
This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.
SHANE MOCK (verified owner) –
I’ve brewed with virtually all of the commercially available German lager yeasts but I think I’ve found my new favorite. It’s subtly malty, lets the hops come through elegantly and with an underlying bready note. It took about 2 months to “clear,” (I use the term clear quite loosely), but always maintained classic German unfiltered lager characteristics while still having a clean taste. I brewed a 5 gal batch with 7 lbs Czech Pilsner Malt, 4 lbs BestMalz Red-X, traditional step mash, hopped with 1 oz Tradition at first wort, 0,5 oz Perle at 60 min, 1 oz Spalter at 25 min and 1 oz each of Tettnanger and Spalter in the whirlpool. Delish
Steve Daniel (verified owner) –
I brewed a LODO country helles with this yeast based on the Brewing German Helles paper. The recipe called for sauergut culture at knockout which was also used. The resulting beer was astonishing to say the least. It was as good as any German lager I’ve ever tasted, and the best beer I’ve ever made. Incredible malt flavor and aroma along with the grapey German “it” factor from the sauergut. The first keg blew in a week because we couldn’t keep away from it. The second keg had a seal leak which wasn’t discovered until after lagering. Evidently air got in because the beer had developed a prominent diacetyl flavor component. So my advice is to take great care not to introduce oxygen into your process post-fermentation because this yeast will produce diacetyl if given a chance. I’m giving this beer five stars based on the first keg. The second keg was my fault. This will be my go-to helles yeast from now on.