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Beer Style: Specialty Beer (23A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Golden, medium bodied, with a great forward hop flavor and a sweet undertone.
Ingredients:
- 15 lbs Pilsner malt (1.7 srm)
- 1 lb Carapils (1.5 srm)
- 4 oz Munich 10L (10 srm)
- 1 oz Centennial hops for bittering – boil 60 minutes
- 1 oz Hallertau – boil one minute
- 1 oz Saaz – steeped
- 2 Packets 1007 German ale yeast
Additional Instructions
Boil: 90 MinutesPrimary Ferment: 14 days
Secondary Ferment: N/A
Beer Profile
Original Gravity: 1.071
Final Gravity: 1.012
Alcohol by Vol: 8%
Color SRM: 6 Color Sample
Bitterness IBU: 32
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
I would use a large grain bag (24"x24") as there is a lot of grain to mash.
Mash normally for 60 minutes then sparge normally. Collect 6 gallons to 6.25 Gallons of wort for boil. Boil for 90 minutes total. Bittering hops for 60 min., flavor and aroma hops separately during the last minute of the boil. Chill to 65ish F. Take OG. Crudely filter (whirlpool) from your boil into your primary after pitching your 2 packs of 1007 (Hops in the primary is good for this beer). Ferment for 2 weeks@ 65ish F. Take FG. Calculate dextrose amount based on yield in gallons, I used 3.5 oz. Filter beer through fine strainer or pantyhose (or both) from your primary into your bottling vessel. Bottle. Leave for another 2 weeks with minimum aggravation (you want the yeast to settle and become dense). Chill 24hrs prior to drinking. Pour into glass avoiding the yeast. Enjoy and share.
Source: Mickey J
