Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
8.5 lb (3.9 kg) Maris Otter malt
1 lb (454 g) Munich Malt
0.5 lb (227 g) Fawcett Crystal 45L
0.5 lb (227 g) Fawcett Crystal 120L
0.25 lb (113 g) Carafa Special I
1 oz (28 g) Simcoe [10% AA] at 45 minutes
1 oz (28 g) Simcoe [10% AA] at 20 minutes
1 oz (28 g) Simcoe [10% AA] at 5 minutes
1 oz (28 g) Centennial [9% AA] at 5 minutes
Wyeast 1007 (German Ale) Yeast
Mill the grains and mix with 3.4 gallons (12.7 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.9 gallons (14.7 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 65°F (18°C) for 7 days, then let the temperature rise to 68°F (20°C) and hold for an additional 7 days, then crash the beer to 35°F (2°C). Bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.
TIPS FOR SUCCESS
If you’re not getting the bright fruit-and-floral flavors you’re looking for, consider migrating the 5-minute hops addition to a post-boil whirlpool and/or add a dry-hop. I like this beer to feature its malt as well as its hops, though, so the stated timing works just fine for me! With its high bittering, this beer will certainly seem hoppy, even without obvious, upfront American hops flavors.