BamaRooster
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- German Ale Wyeast #1007
- Yeast Starter
- 1 Liter (stir plate)
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 40.9
- Color
- 13.5
- Primary Fermentation (# of Days & Temp)
- 17
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Bottle with 4.5 oz Corn Sugar
Ingredients
6 lbs Pilsner (2 Row) Ger (2.0 SRM)
2 lbs Munich Malt (9.0 SRM)
2 lbs Vienna Malt (3.5 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
1.9 oz Debittered Black Malt (500.0 SRM)
0.75 oz Magnum [14.00 %] - Boil 60.0 min
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min
German Ale (Wyeast Labs #1007) [124.21 ml]
Mash Profile Mash Name: Decoction Mash, Triple
Total Grain Weight: 10 lbs 9.9 oz
Sparge Water: 2.54 gal
Grain Temperature: 71.6 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Acid Rest Add 22.00 qt of water at 97.1 F Target 95.0 F 45 min
Protein Rest Decoct 5.89 qt of mash and boil Target 122.0 F for 60 min
Saccharification Decoct 7.40 qt of mash and boil Target 148.0 F for 20 min
Saccharification Decoct 3.22 qt of mash and boil Target 156.0 F for 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F hold for 10 min
Ferment in primary at 63 F for 17 days
Move fermenter to lagering cooler and lager on the yeast for min of 2 weeks at 32-36 F, but can stay up to 3 months. If lagering for more than 3 weeks, it is recommended to transfer to a secondary after the 3 week mark in the lager cooler.
View attachment dasBier.bsmx
6 lbs Pilsner (2 Row) Ger (2.0 SRM)
2 lbs Munich Malt (9.0 SRM)
2 lbs Vienna Malt (3.5 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
1.9 oz Debittered Black Malt (500.0 SRM)
0.75 oz Magnum [14.00 %] - Boil 60.0 min
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min
German Ale (Wyeast Labs #1007) [124.21 ml]
Mash Profile Mash Name: Decoction Mash, Triple
Total Grain Weight: 10 lbs 9.9 oz
Sparge Water: 2.54 gal
Grain Temperature: 71.6 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Acid Rest Add 22.00 qt of water at 97.1 F Target 95.0 F 45 min
Protein Rest Decoct 5.89 qt of mash and boil Target 122.0 F for 60 min
Saccharification Decoct 7.40 qt of mash and boil Target 148.0 F for 20 min
Saccharification Decoct 3.22 qt of mash and boil Target 156.0 F for 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F hold for 10 min
Ferment in primary at 63 F for 17 days
Move fermenter to lagering cooler and lager on the yeast for min of 2 weeks at 32-36 F, but can stay up to 3 months. If lagering for more than 3 weeks, it is recommended to transfer to a secondary after the 3 week mark in the lager cooler.
View attachment dasBier.bsmx