alt, German ale, extract
Source: Philip J DiFalco (firstname.lastname@example.org),
This was my second batch of homebrew and really turned out well. It had a very
hoppy flavor with just the right bitterness for my taste. The cracked grains
led to a nice copper color. Some drinkers compared it to Washington DC's Old
For my next batch, I plan to reserve some of the hops and add them during the
last 5 minutes of the boil or dry hopping. Combine with cold water to make 5
gallons, cool and pitch yeast at 75 degrees. Ferment until completion and
bottle with corn sugar.
- 6.6 lbs - Ireks Amber malt extract
- 1 oz - Northern Brewer hop pellets (7.4 alpha)
- 2 oz - Hallertau hop pellets (3.8 alpha)
- 1/3 cup - chocolate malt (cracked)
- 1/8 cup - black patent malt (cracked)
- 3/4 cup - crystal malt (cracked)
- 14 gms - Muton and Fison ale Yeast (or Wyeast #1007 or #1338)
- 3/4 cup - corn sugar (to bottle)
Add cracked grains to 3 gallons of cold water and heat.
Once boiling, remove grains.
Add extract and hops and boil for 1 hour.