Lair German Ale No. 51

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):

22

Bitterness (IBU):

11

Calories (Cals/12oz):

131

Recipe Description:

This recipe is designed to make a low strength German Ale that is dark amber in color. The fermentables include 15 percent wheat extract. Fermentables also include Crystal Malt 80 L. It uses Continental hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The Kolsch Ale yeast supports maltiness with subdued fruitiness and a crisp finish.

INGREDIENTS

Fermentables :

3.25 lbs of Extra Light Dry Malt Extract

0.75 lbs of Wheat Dry Malt Extract

1.5 lbs of Crystal Malt 80 L

Hops :

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

0.75 oz for 60 min. (bittering)

0.75 oz for 15 min. (flavor)

0.25 oz for 5 min. (aroma)

Yeast :

Wyeast 2565 Kolsch - 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:

55 - 60 °F.