Source: Aaron Gerbo
Recipe added: 11/22/01
This beer was usually intended to copy sam adams style, but turned out to go in another direction. very smooth. incredibly clean flavor. certainly a beer to savor. nice lingering caramel flavor and aroma. the hops balance the alcohol nicely. enjoy.
Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 1.053
Time in Boil: 2 hrs.
Primary Fermentation: 1 week
Secondary Fermentation: until it hits attenuation
Additional Fermentation: best in bottles
- - 6 lbs hugh baird pale
- - 2 lbs germ. pilsner
- - .5 lbs caravienne
- - .5 lbs c60
- - 1.5oz hallertau
- - wyeast bavarian lager
- - irish moss
use 7 gal. of H20 in mash
strike temp. at 68 C.
rest for 20 min.
use a decoction method and raise to 68 C.
boil the first 2 quarts of wort, after
the first full recycle, and recycle it.
sparge with one gal
after 15 min. in boil, add 1.5 oz. of hallertau
i would say have a 2 hr boil but just boil it down to 5.5 gal. and cool to 75 F.(notice i say farenheit this time)
Ferment at 46 degrees for one week, transfer to secondary for 2 weeks, pull it off the yeast and age for another 2 months. best in bottles
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