On Nov 27th, 2021, I brewed my version of the Kreuzberg Beer according to the following recipe (based on the input of this thread):
Batch Size 23 L
Boil Time 60 mins
Mash Efficiency 80%
Mash Volume 18.45 L
Sparge Volume 13.98 L
OG: 1.054
FG: 1.012
IBU 23.1
ABV: 5.49%
Fermentables
Weyermann Barke Munich 3.60 kg (65%)
Weyermann Extra Pale Premium Pilsner Malt 1.66 kg (30%)
Weyermann Caramunich II 0.22 kg (4%)
Weyermann Carafa Special II 0.06 kg (1%)
Hops
Hallertau (IBU: 9.8) 21.00 g (35%) Pellet Boil 60 min
Tettnang (IBU: 9.8) 25.00 g (42%) Pellet Boil 60 min
Hallertau (IBU: 3.5) 14.00 g (23%) Pellet Boil 10 min
Mash Steps
Mash In 65 °C 60 min
Mash Step 2 73 °C 30 min
Mash Out 78 °C 10 min
Yeast
Munich Helles Yeast (WLP860): 1l Starter
Extras
Polyclar Brewbrite 4.5 g Boil 20 min
Fermentation Steps
Primary Fermentation: 11 °C 10 d
The beer was then bottle conditoned with 4.5g of dextrose per 500ml bottle.
Last week, I was finally able to visit Kreuzberg Monastery and bring home a 2 liter growler of the real stuff to compare it to my homebrew version, which had been lagering at 4°C for nine months.
Left: My homebrew version, right: Kreuzberger Klosterbier
The beer that I brewed turned out to be very close to the real stuff. Colourwise, it was a wee bit darker (as you can see in the picture). Tastewise it was even closer to the original Klosterbier. The only notable difference was a very slight roast flavour in my brew. So I would suggest changing the Carafa Special II to Sinamar for colour adjustment.
All in all I have to say that I am pretty pleased with the outcome. Without the help of you guys on this forum I would never have gotten so far. Cheers!
Fr. Marc