Ingredients:
1 lb. two-row pale malt
1/2 lb. medium crystal malt
1/2 lb. light crystal malt
5 lbs. Munton's unhopped light dried malt extract (DME)
4 AAU Cascade hops (1 oz. of 4% alpha acid)
4 AAU Saaz hops (1 oz. of 4% alpha acid)
1 tsp. Irish moss (last 15 minutes of the boil)
German ale yeast slurry (Wyeast 1007, White Labs WLP-029 or equivalent)
7/8 cups light DME for priming
Step by Step:
Crush pale and crystal malts. Steep in 2.5 gallons water at 150° F for 45 minutes. Remove grains, add DME and stir well. Bring to a boil, add Cascade hops. Boil 45 minutes, add Saaz hops, boil additional 15 minutes.
Remove from heat, cool. Add to fermenter along with enough chilled, pre-boiled water to make up 5.25 gallons.
When cooled to 68° F or so, aerate well and pitch yeast. Ferment at 68° F for ten days. Rack to secondary, condition cold (40° F) for fifteen days. Prime with DME. Bottle and condition at a cool cellar temperature (50° F) for two weeks. Serve at 50° F in a straight-sided altbier glass.
All-grain option:
Omit the dried malt extract and mash 8 lbs. pale malt plus the crystals (as above) in 12 quarts water at 152° F. Sparge with 15 quarts at 168° F.
Proceed as above from boiling and reduce wort volume to 5.25 gallons.
Source: Here
No comments:
Post a Comment