Mahanoy
Active Member
Long-time lurker, first-time poster. I brewed my first batch a few weeks ago and just bottled today after one week in primary and 10 days in "secondary." It was probably a bit ambitious for my first brew (partial mash, spicing, etc.) but at every step of the way it's been a beauty.
Recipe:
1.5 lbs. rye malt (21%)
0.5 lbs. 60L (7%)
0.5 lbs. 80L (7%)
0.5 lbs. Vienna (7%)
0.25 lbs. wheat malt (3.5%)
3.0 lbs. amber DME (41%)
1.0 lbs. wheat DME (14%)
1.0 oz. Hallertauer (60 mins.)
1 Whirlfloc tablet (15 mins.)
1.0 oz. crushed dried juniper berries (0 mins.)
Wyeast 1007 - German Ale (no starter)
I used Deathbrewer's stove-top partial mash technique and it worked really well. 45 minutes at 155 in 2 gallons, then soaked 10 minutes in 1.5 gallons at 155 and teabagged another 10 minutes.
I crushed the juniper berries in a mortar and pestle before throwing them in the kettle during the ice bath and it smelled like a gin factory. Topped off the 6.5 gallon primary with cold spring water and let it get down to business.
The Wyeast 1007 took off like a rocket and slowed down after about 4 days @ 72 degrees. I left it in primary for a week then racked to the 5-gallon for clarification for another 10 days. It dropped clear with a beautiful copper color.
I bottled this afternoon with 2/3 cup corn sugar and got 24 x 12oz. and 11 x 22oz. bottles. I lost a bottle or two to trub and gravity readings, I suppose, plus I snuck a taste before I bottled. It has a wonderful malty sweetness, some spiciness from the rye, a nice subtle bitterness from the Hallertauer and an earthy, woody, ginny zest from the juniper berries.
OG = 1050
FG = 1013
ABV ~ 5%
I named it "Machandelbaum" after the Grimm Brothers' fairy tale of the same name. It translates into English as "Juniper Tree."
Recipe:
1.5 lbs. rye malt (21%)
0.5 lbs. 60L (7%)
0.5 lbs. 80L (7%)
0.5 lbs. Vienna (7%)
0.25 lbs. wheat malt (3.5%)
3.0 lbs. amber DME (41%)
1.0 lbs. wheat DME (14%)
1.0 oz. Hallertauer (60 mins.)
1 Whirlfloc tablet (15 mins.)
1.0 oz. crushed dried juniper berries (0 mins.)
Wyeast 1007 - German Ale (no starter)
I used Deathbrewer's stove-top partial mash technique and it worked really well. 45 minutes at 155 in 2 gallons, then soaked 10 minutes in 1.5 gallons at 155 and teabagged another 10 minutes.
I crushed the juniper berries in a mortar and pestle before throwing them in the kettle during the ice bath and it smelled like a gin factory. Topped off the 6.5 gallon primary with cold spring water and let it get down to business.
The Wyeast 1007 took off like a rocket and slowed down after about 4 days @ 72 degrees. I left it in primary for a week then racked to the 5-gallon for clarification for another 10 days. It dropped clear with a beautiful copper color.
I bottled this afternoon with 2/3 cup corn sugar and got 24 x 12oz. and 11 x 22oz. bottles. I lost a bottle or two to trub and gravity readings, I suppose, plus I snuck a taste before I bottled. It has a wonderful malty sweetness, some spiciness from the rye, a nice subtle bitterness from the Hallertauer and an earthy, woody, ginny zest from the juniper berries.
OG = 1050
FG = 1013
ABV ~ 5%
I named it "Machandelbaum" after the Grimm Brothers' fairy tale of the same name. It translates into English as "Juniper Tree."
