Colorado Malting Company’s Josh Cody suggests that you grab a liter and your copy of _On the Bondage of the Will, _Martin Luther’s treatise on free will, and consider your place in the universe.
6.5 gal (24.6 l) of beautiful Colorado well water
10 lb (4.5 kg) Colorado Belgian-Style malt
2.5 lb (1.1 kg) Colorado Crystal 60 L
1 lb (454 g) Colorado Munich malt
0.5 lb (227 g) Colorado Malted White Wheat
16 oz (454 g) D-180 Belgian Candi Syrup
0.75 oz (21 g) German Select at 50 minutes
0.5 oz (14 g) German Hallertauer at 30 minutes
0.25 oz (7g) German Select at 10 minutes
Wyeast German Ale 1007
Strike temperature 151°F (66°C). Sparge temperature 173°F (78°C). 90-minute single-infusion mash.
Boil for 60 minutes, adding the candi syrup in the last 10 minutes of the boil. Ferment at 65°F (18°C) for 10 days, then rack to a secondary vessel. Secondary fermentation is at 65°F (18°C) for another 5 days. Keg condition at 38°F (3°C) for 14 days, then force carbonate with 9 pounds of carbon dioxide pressure.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
Learn the ins and outs of adding flavors to your beer. From coffee and spices to chiles and fruit, CB&B’s online class _Adding Flavors to Beer _shows you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot. Sign up today!