Lair German Ale No. 27

German Ale

Original Gravity (SG):

1.040

Batch Size (gal):

5.0

Final Gravity (SG):

1.011

Boil Volume (gal):

3.0

Strength (% ABW):

3.00

Time (weeks):

5

Color (SRM):

10

Bitterness (IBU):

40

Calories (Cals/12oz):

131

Recipe Description:

This recipe is designed to make a low strength German Ale that is pale amber in color. Fermentables include Crystal Malt 40 L and Flaked Wheat. It uses Continental hops dosed for strong hop presence, with additions for bittering, flavor, and aroma. The Alt Ale yeast ferments dry and crisp, with a complex but mild flavor. Contributes a rocky head to the finished beer.

INGREDIENTS

Fermentables :

4 lbs of Extra Light Dry Malt Extract

1.25 lbs of Crystal Malt 40 L

0.25 lbs Flaked Wheat

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

2.75 oz for 60 min. (bittering)

2.75 oz for 15 min. (flavor)

1 oz for 5 min. (aroma)

Yeast :

Wyeast 1007 German Ale - 1 packet

Water :

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 7 days at 65 °F.

Secondary Fermentation - 10 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

50 - 55 °F.