Sticke Alt

(5 gallons/19 L, partial mash)
OG = 1.060  FG = 1.013 IBU = 33  SRM= 21  ABV = 6.2%

Ingredients

4 lbs. (1.8 kg) Pilsen dried malt extract
2.5 lbs. (1.13 kg) German Munich malt (6 ° L)
2 lbs. (0.91 kg) Weyermann Caramunich® III malt (60° L)
0.75 lb. (0.34 kg) Carahell® malt (10 °L)
3 oz. (85 g) Weyermann Carafa® III malt
6.4 AAU German Spalt hops (80 min.) (1.25 oz. of 5.5% alpha acid)
1.5 AAU Saaz or Liberty hops (20 min.) (0.5 oz. of 3.1% alpha acid)
3.1 AAU Saaz or Liberty hops (5 min.) (1 oz. of 3.1% alpha acid)
1 tsp. Irish moss (15 min.) Alt yeast (Wyeast 1007 or White Labs WLP036)
3/4 corn sugar to prime

Step by Step

Bring 1.75 gallons (6.5 L) of water to 155 °F (68 °C). Add grain and hold for 30 minutes at 150 °F (66 °C). Strain grain into the brewpot and wash grains with 1 gallon (4 L) of 168 °F (76 °C) water. Add the extract and bittering hops. Bring the total volume in the brew pot to 3 gallons (11 L). 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 gallons (19 L). Add yeast when wort has cooled to 70 °F (21 °C). Aerate well. Ferment at 60  to 64 °F (16 to 18 °C) for 7 days. Rack into secondary (glass carboy). Condition at 32 to 40 °F (0 to 4 °C) for approximately 5 weeks. Force carbonate or prime with corn sugar and bottle. All-grain brewers can swap 7.5 pounds (3.4 kg) of Pilsner malt for the DME.