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This recipe is designed to make a low strength German Ale that is dark amber in color. Fermentables include Dextrin Malt, Chocolate Malt, 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.
4 lbs of Extra Light Dry Malt Extract
1 lbs of Dextrin Malt
0.25 lbs of Chocolate Malt
0.25 lbs Flaked Wheat
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 - 7 days at 65 °F.
Secondary Fermentation - 10 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.
55 - 60 °F.
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