(5 gallons/19 L, extract with grains)
OG = 1.048-1.053 FG = 1.012-1.013
IBU = 9-18 SRM = 5+ ABV = 4.7-5.2
6.6 lbs. (3.0 kg) extra light liquid malt extract
1 lbs. (0.45 kg) Vienna malt
4.4 AAU German Hallertau hops (60 minutes) (1.0 oz./28 g of 4.4% alpha acids)
4.4 German Hallertau hops (5 minutes) (1.0 oz./28 g of 4.4% alpha acids)
1 tsp. Irish moss (15 minutes)
Wyeast 1007 (German Ale) or White Labs WLP029 (German Ale/Kölsch)
Step by Step
Add 2–2.5 gallons (7.6–9.5 L) of water to a brew pot bring water up to 150–160 °F (66–71 °C). When water gets to proper temperature place the crushed grain into a steeping bag, close bag and place bag into brew pot. Steep grains for 20–30 minutes at 150–160 °F (66–71 °C). When steeping is completed, remove bag and let most of the water that was absorbed by the grain drain back into the brew pot. (Do not squeeze.)
Bring water in brew pot to a rolling boil. Once water is boiling, add malt extract. Stir very well to keep malt from sticking to the bottom of your brew pot. Add hops according to the recipe's hop schedule. Add 1 tsp. Irish moss to boiling water for the last 15 minutes of the boil. Once the wort has finished boiling, remove brew pot from heat and let stand 10 min.
Add enough room temperature water to your sanitized primary fermenter so that when you add your wort the total amount of liquid will be 5 gallons (19 L). Add wort to your sanitized primary fermenter, stirring vigorously to incorporate wort with water. Cool wort to 65–75 °F (18–24 °C) and pitch yeast. Ferment for 5—7 days.
After primary fermentation is complete — or 7 days, which ever comes first — transfer beer into your carboy or secondary fermenter. Let your beer sit for another 3–5 days for clearing and finish fermentation. After the secondary fermentation is complete, the beer is now ready to bottle with 0.75 cups of corn sugar. Let the bottled beer sit at room temperature for 1–2 weeks for the beer to condition. Here is the best part, get a glass and slowly pour the beer into the glass being careful to leave behind the yeast from conditioning and enjoy!The Epicurean, Inc.