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This recipe is designed to make a moderately strong German Ale that is pale amber in color. Fermentables include Crystal Malt 40 L and Flaked Barley. It uses Continental hops dosed for hop-malt balance, 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.
5.75 lbs of Extra Light Dry Malt Extract
1.75 lbs of Crystal Malt 40 L
0.5 lbs Flaked Barley
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)
Wyeast 1007 German Ale - 1 packet
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.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
50 - 55 °F.
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