Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6 lb (2.7 kg) Maris Otter
3 lb (1.4 kg) Munich Malt
8 oz (227 g) Crystal 40
8 oz (227 g) Victory Malt
0.5 oz (14 g) each Amarillo [10% AA] and Cascade [8% AA] at 60 minutes
0.125 oz (3 g) each Amarillo [10% AA] and Cascade [8% AA] at 30 minutes
0.25 oz (7 g) each Amarillo [10% AA] and Cascade [8% AA] at 10 minutes
0.125 oz (3 g) Amarillo [10% AA] and Cascade [8% AA] at flame-out
Wyeast 1056 (American Ale) Yeast
Mill the grains and mix with 3.1 gallons (11.8 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 (15.6 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 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67°F (19°C). Upon reaching terminal gravity, cold crash and bottle or keg the beer, and carbonate to approximately 2 volumes of CO2.
Consider some water adjustment here if you have soft water to make sure you get a good, flinty feel to your bitterness: a bit of sulfate goes a long way to bring your sulfates up just above your chlorides (it’s a quarter-teaspoon for me, but consult your own water report!). Aside from that, drink it fresh and enjoy.
And in case anyone’s curious, the name comes from the ship that carried my first ancestor in the New World to Philadelphia from northwest Bavaria in 1735.