Source: Dave Johnson
Recipe added: 08/07/97
A lightly hopped, slightly fruity VERY pale (2.5 SRMs) German ale. All who've tasted it say it hits the style "on the nut". If you try it let me know your thoughts. This a beer you can usually get down the gullets of the Budmilloors faithful.
Recipe type: All Grain
Batch Size: 5 gal.
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 45 min.
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
- 9 lbs. 2-row pale
- 1 lb. Wheat (malted)
- 0.5 oz. Chinook (11.0 ) 45 min.
- 0.25 oz. No. Brewers (7.2) 30 min.
- 0.5 oz. Cascade (4.6) 10 min.
- 0.25 Fuggles (3.6) 5 min.
- Wyeast #1007 German ale
Mash in at 135F and rest for 30 min. Infuse to 150-155F and hold until conversion. Mashout at 170F. for 5 min. Lauter, sparge, and rinse to collect 6.5 gal. of wort. Bring to a boil, let hot break form, and follow hops schedule. Add 1 tsp. Irish moss the last 15 min. of boil. Force cool, transfer, to primary, and pitch a 1 qt. starter. Rack to secondary after krausen. Add clay finings after all fermentation has quit. Let gunk drop and bottle.
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