5 gallons, extract with grains; OG=1.052 to 1.055 FG= 1.010 to 1.014 IBU= 30-40 SRM= 14 to 16
- 3 lbs. pilsner dry malt extract
- 2.5 lbs. German Munich malt
- 2 lbs. Weyermann CaraMunich III or crystal malt (60° Lovibond)
- 0.75 lb. German CaraHell or CaraPils
- 3 to 4 oz. Weyermann Carafa III or black patent malt
- 6.4 AAU German Spalt hops (1.25 oz. of 5.5% alpha acid) for 80 minutes
- 1.5 AAU Saaz or Liberty hops (0.5 oz. of 3.1% alpha acid) for 20 minutes
- 3.1 AAU Saaz or Liberty hops (1 oz. of 3.1% alpha acid) for 5 minutes
- 1 tsp. Irish Moss at 20 minutes
- Starter of alt yeast (Wyeast 1007 or White Labs WLP036)
- 3/4 corn sugar to prime
Step by Step:
Bring 1.25 gallons of water to 155° F. Add grain and hold for 30 minutes at 150° F. Strain grain into the brewpot and sparge with 1/2 gallon of 168° F water. Add the extract and bittering hops. Bring the total volume in the brew pot to 2.75 gallons. Boil for 60 min. Add the flavor hops and Irish moss. Boil for 15 min., then add the aroma hops. Boil 5 min, then remove from stove.
Cool wort. Strain into fermenter and add chilled, preboiled water to obtain 5.5 gallons. Add yeast when wort has cooled to 70° F. Aerate well. Ferment at 60° to 64° for 7 days. Rack into secondary (glass carboy). Condition at 32° to 40° F for approximately 5 weeks. Force carbonate or prime with corn sugar and bottle. All-grain brewers can swap 4.5 pounds of pilsner malt for the DME.