5 gallons/19 L, extract with grains; OG = 1.052; FG = 1.013; IBU = 30; ABV = 5.0%
- 12 oz. (336 grams) Caramunich malt
- 4 oz. (112 grams) chocolate malt
- 4 oz. (112 grams) black patent malt
- 4 lbs. (1.8 kg) Munich liquid malt extract
- 2 lbs. (0.9 kg) pale liquid malt extract
- 1 lb. (0.45 kg) wheat liquid malt extract
- 1 oz. (28 grams) Perle hops
- 1 oz. (28 grams) Spalt hops
- 1 tsp. Irish Moss or one
- Whirlfloc tablet
- Use one of the following yeasts based on your preference: Wyeast 1007 (German Ale), White Labs WLP029 (German Ale/Kölsch) or White Labs WLP036 (Düsseldorf Alt)
Step by step:
Place the grains in a grain bag and steep in 155 ºF (68 ºC) water for 15 minutes. Remove the bag and allow to drain, then discard the grains. Bring water to boil, turn off heat and add the extracts, stirring until dissolved. Bring to a boil and add 1 oz. (28 grams) Perle bittering hops. After 45 minutes add 1/2 oz. (14 grams) Spalt hops for flavor and the Irish moss or a Whirlfloc tablet.
After 55 minutes have elapsed, add 1/2 oz. (14 grams) Spalt hops for aroma.
Wyeast 1007 (German Ale) yeast will ferment at temperatures as low as 55 ºF (13 ºC), producing an exceptionally clean beer normally only found with lagers.
White Labs WLP029 (German Ale/Kölsch) ferments down to 62 ºF (17 ºC), finishes clean and brings out hop flavors. For a sweeter finish with less hop flavor try WLP036 (Düsseldorf Alt).After primary fermentation is complete, drop the temperature down to 32–40 ºF (0–4 ºC) and cold condition for 2–6 weeks. Bottle or keg with a goal of medium-high carbonation and enjoy!