Bitburger Premium clone
5 gallons, extract and steeping grains; OG = 1.045 FG = 1.008 IBU = 38
- 1 lb. carapils malt
- 6 lbs. Muntons extra-light malt extract syrup
- 6 AAU Perle hops (0.75 oz. at 8% alpha acid)
- 6 AAU Hallertau hops (1.5 oz. at 4% alpha acid)
- German lager or pilsner yeast (Wyeast 2007 or White Labs WLP830)
- 7/8 cup corn sugar for priming
Step by Step:
Steep the carapils (cracked) in a grain bag in 3 gallons of water at 150° F for 45 minutes. Remove grains, add malt extract and stir well. Bring to a boil, add Perle hops, boil 45 minutes. Add 4 AAU Hallertau hops, boil 40 minutes. Add remaining 2 AAU Hallertau, boil 5 minutes. Remove from heat, remove hops.
Cool and top up to 5.25 gallons with pre-boiled, chilled water. At 68°
F, pitch yeast. Ferment at 68° F for two days, or until bubbling is
sustained. Move fermenter to cooler location, near 50° F, and continue
primary fermentation for seven days. Rack to secondary and lager at 35°
to 38° F, for six weeks. Warm up to room temperature for a day, prime
with corn sugar and bottle. Bottle condition warm for two days, then
lager in bottles at 38° to 40° F for four to six weeks.
Crack 1 lb. carapils and 7 lbs. lager malt. Heat 8 quarts water to
136° F, mix in grains and hold at 127° F for 30 minutes. Meanwhile,
heat 5 more quarts to 165° F, add after the 30 minutes are up and hold
mash at 150° F for 60
Sparge with 16 quarts at 168° F and proceed from boiling, timing your
boil to reduce volume to 5.25 gallons (add more water to the kettle
during the boil, if necesary).
Mash 1 lb. carapils and 3.5 lbs. lager malt in 6 quarts at 127° F (heat to 136° F) for 30 minutes. Raise temperature to 150° F by adding 3 quarts at 165° F, hold 60 minutes. Sparge with 12 quarts at 168° F. Add 3 lbs. malt extract, proceed as above from boiling.