Potsdamer Stangenbier
Potsdamer Stangenbier, all-grain recipe
(5 gallons/19 L)
OG = 1.050 FG = 1.010
IBU = 15 SRM = 3 ABV = 5.3%
Ingredients
6.5 lbs. (3 kg) Weyermann Barke® Pilsner malt
2.2 lbs. (1 kg) Weyermann Floor-Malted Bohemian Wheat Malt
0.84 lb. (0.38 kg) Weyermann Carafoam® malt
0.84 lb. (0.38 kg) Vienna malt
3.3 AAU Tettnanger hops (60 min.) (0.65 oz./19 g at 5% alpha acids)
2.3 AAU Tettnanger hops (0 min.) (0.46 oz./13 g at 5% alpha acids)
A Kölsch-style yeast (such as Wyeast 2565 or SafAle K-97)
3⁄4 cup corn sugar (if priming)
Step by Step
Mash-in at 126 °F (52 °C); rest 15 minutes; raise temperature to 144 °F (62 °C); rest 25 minutes; raise temperature to 162 °F (72 °C); rest 20 minutes; raise temperature for mash-out to 172 °F (78 °C). Lauter as normal. Note that run-off tastes very malty, is very pale, and emanates slightly nutty aromas.
Boil 75 minutes, adding hops as indicated. After the first hop addition, wort smells of fresh popcorn. At the end of the boil add the aroma hops and whirlpool for 15 minutes. Cool to 66 °F (19 °C). After the beer reaches terminal gravity (should be approximately 1.010 after five or six days), reduce temperature by 4 °F (2 °C) per day to as low a level as the equipment allows. Package about four weeks after brew day.
Potsdamer Stangenbier, extract only
(5 gallons/19 L)
OG = 1.050 FG = 1.010
IBU = 15 SRM = 4 ABV = 5.3%
Ingredients
4 lbs. (1.8 kg) Pilsen dried malt extract
1 lb. (0.45kg) wheat dried malt extract
0.5 lb. (0.23 kg) Vienna dried malt extract
3.3 AAU Tettnanger hops (60 min.) (0.65 oz./19 g at 5% alpha acids)
2.3 AAU Tettnanger hops (0 min.) (0.46 oz./13 g at 5% alpha acids)
A Kölsch-style yeast (such as Wyeast 2565 or SafAle K-97)
3⁄4 cup corn sugar (if priming)
Step by Step
Start heating 6 gallons (23 L) of water. As the water warms, remove from heat and stir in all the extract. Stir until fully dissolved then return to heat and bring to a boil.
Boil 60 minutes, adding hops as indicated. At the end of the boil add the aroma hops and whirlpool for 15 minutes. Cool to 66 °F (19 °C). After the beer reaches terminal gravity (should be approximately 1.010 after five or six days), reduce temperature by 4 °F (2 °C) per day to as low a level as the equipment allows. Package about four weeks after brew day.
Sensory Evaluation of Test Brew: This is an effervescent, milky-pale, yeast-turbid, and highly quaffable summer session beer with a very restrained maltiness. Upfront, it starts out very crisp with notes of citrus and hay. These notes continue all the way to a fairly dry and refreshing finish.
