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gal
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.
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
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.
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