5 gallons, all-grain; OG 1.044; FG 1.010; IBU 20; ABV 4.5%
- 6.5 lbs. Pilsener malt
- 1.5 lbs. wheat malt
- 5 AAU German Tradition hops (bittering) (1 oz. of 5% alpha acid)
- 3 AAU German Hallertauer hops (flavor) (1/2 oz. of 6% alpha acid)
- 3 AAU German Hallertauer hops (aroma) (1/2 oz. of 6% alpha acid)
- Wyeast 2565 or White Labs WLP029 yeast
- 0.75 cup corn sugar
Step by Step:
Mash in at 145° F for 30 minutes, raise to 160° F for 30 minutes, then raise to 170° F and start lautering. Boil wort for one hour. Add bittering hops with 45 minutes left in the boil. Add flavor hops with 10 minutes left and add aroma hops at the end of the boil.
Cool wort, aerate and pitch yeast. Ferment for one week at 60° F.
Rack to secondary and let clear for one week. Bottle, condition and
Replace grains with 4 lbs. Northwestern Gold dry malt extract and 0.75 lbs. Muntons dry wheat extract.