All Grain
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.053
FG: 1.009
IBUs: 35
ABV: 5.9%
MALT/GRAIN BILL
3.75 lb (1.7 kg) Maris Otter
3.75 lb (1.7 kg) 2-row Pale malt
1.5 lb (680 g) Munich malt
1 lb (454 g) British Crystal malt (45L)
3 oz (85 g) Chocolate Rye
HOPS SCHEDULE
0.5 oz (14 g) each Northern Brewer [9% AA]
and Crystal [5% AA] at 60 minutes
0.5 oz (14 g) each Northern Brewer [9% AA]
and Crystal [5% AA] at 10 minutes
0.5 oz (14 g) each Northern Brewer [9% AA]
and Crystal [5% AA] at flame-out
YEAST
Wyeast 1007 (German Ale) Yeast
DIRECTIONS
Mill the grains and mix with 3.2 gallons (12.1 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 4.1 gallons (15.4 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 53°F (12°C). Aerate the wort and pitch the yeast.
Ferment at 54°F (12°C) for 14 days, then let the temperature rise to 68°F (20°C) and hold. After 3 days, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.
TIPS FOR SUCCESS
Don’t let the cold fool you! The German Ale yeast will be just fine in most cases. If you find attenuation is lacking, either start to ramp up the temperature sooner or start a couple of degrees higher, but no higher than 60°F (15°C). You should end up with a clean fermentation with just a touch of berry ester!