Weeping Radish Farm Brewery: Black Radish

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 26 SRM = 23 ABV = 4.7 %

Ingredients

7.5 lbs. (3.4 kg) 2-row pale malt
2 lbs. (0.9 kg) Munich malt
10 oz. (0.28 kg) chocolate malt (375 °L)
6.5 AAU Mt. Hood hops (60 min.)
(0.75 oz./21 g at 6.5% alpha acids)
3.25 AAU Mt. Hood hops (20 min.)
(0.5 oz./14 g at 6.5% alpha acids)
1⁄2 Tsp. Irish moss (15 min.)
White Labs WLP830 (German lager) or
Wyeast 2308 (Munich lager) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 3.5 gallons (13 L) of 172 °F (78 °C) water to stabilize at 154 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water.

Collect approximately 6 gallons (23 L) of wort to boil for 60 minutes, adding hops and Irish moss as indicated. Cool the wort to 75 °F (24 °C). Pitch the yeast and aerate heavily. Let the beer cool over a few hours to 65 °F (19 °C).

When evidence of fermentation is apparent, drop the temperature to 52 °F (11 °C) and hold at this temperature until fermentation is complete. Allow the beer to condition for two weeks at 42 °F (5 °C) and bottle or keg. Allow to carbonate and age for 2–4 weeks and enjoy.

Extract with grains option:
Substitute the 2-row pale and Munich malts in the all-grain recipe with 3.3 lbs. (1.5 kg) Munich liquid malt extract and 2.5 lbs. (1.13 kg) light dried malt extract. Steep the crushed grain in 5 gallons (19 L) of water at 154 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Bring to a boil and add the malt extracts at the start of the 60-minute boil. Follow the remaining portion of the all-grain recipe.