- Recipe Type
- All Grain
- Yeast
- WLP029
- Yeast Starter
- 1000mL
- Additional Yeast or Yeast Starter
- on stirplate
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.058
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 43
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 9 days at 62*F
- Tasting Notes
- Continental hoppiness with nutty, toasty, biscuity malt background.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Germanic Pale Ale
Brewer: barrooze
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.23 gal
Estimated OG: 1.052 SG
Estimated Color: 14.1 SRM
Estimated IBU: 43.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Mash Bill:
------------
Amount Item % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) 43.5 %
3.00 lb Munich 10L (Briess) (10.0 SRM) 26.1 %
3.00 lb Vienna Malt (Briess) (3.5 SRM) 26.1 %
0.25 lb Chocolate Malt, Pale (250.0 SRM) 2.2 %
0.25 lb Special B Malt (180.0 SRM) 2.2 %
Hop Bill:
------------
28.30 gm Magnum [9.50%] (60 min) 35.4 IBU
28.30 gm Pearle [6.50%] (10 min) 4.8 IBU
28.30 gm Tettnang [4.70%] (5 min) 2.9 IBU
28.30 gm Hersbrucker [3.50%] (0 min) 0.0 IBU
Other:
------------
1 Whirlfloc Tablet (Boil 15.0 min)
Yeast:
------------
1 Pkgs German Ale/Kolsch (White Labs #WLP029) (Made a 1000mL starter on stirplate)
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 162.5 F 151.0 F 60 min
Fermentation:
------------
Bring wort to 62F and pitch yeast. Ferment for majority of fermentation at this temp (I did 5 days), then raise to 68F over the next few days.
Packaging:
------------
Carb to 2.5 volumes and enjoy!
This has a nice Continental hoppy flavor with a strong toasty, nutty malt background. Very nice balance, may consider a dry hopping with Tettnang or Hersbrucker.
Recipe: Germanic Pale Ale
Brewer: barrooze
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.23 gal
Estimated OG: 1.052 SG
Estimated Color: 14.1 SRM
Estimated IBU: 43.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Mash Bill:
------------
Amount Item % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) 43.5 %
3.00 lb Munich 10L (Briess) (10.0 SRM) 26.1 %
3.00 lb Vienna Malt (Briess) (3.5 SRM) 26.1 %
0.25 lb Chocolate Malt, Pale (250.0 SRM) 2.2 %
0.25 lb Special B Malt (180.0 SRM) 2.2 %
Hop Bill:
------------
28.30 gm Magnum [9.50%] (60 min) 35.4 IBU
28.30 gm Pearle [6.50%] (10 min) 4.8 IBU
28.30 gm Tettnang [4.70%] (5 min) 2.9 IBU
28.30 gm Hersbrucker [3.50%] (0 min) 0.0 IBU
Other:
------------
1 Whirlfloc Tablet (Boil 15.0 min)
Yeast:
------------
1 Pkgs German Ale/Kolsch (White Labs #WLP029) (Made a 1000mL starter on stirplate)
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 162.5 F 151.0 F 60 min
Fermentation:
------------
Bring wort to 62F and pitch yeast. Ferment for majority of fermentation at this temp (I did 5 days), then raise to 68F over the next few days.
Packaging:
------------
Carb to 2.5 volumes and enjoy!
This has a nice Continental hoppy flavor with a strong toasty, nutty malt background. Very nice balance, may consider a dry hopping with Tettnang or Hersbrucker.
