BigB
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1007 German Ale
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 35.6
- Color
- 12.4
- Primary Fermentation (# of Days & Temp)
- 21 days @ 68F
- Tasting Notes
- Very well balanced Alt that is full of German flavor.
This recipe was based mostly on a post Denny Conn made a few years back. The recipe he posted came from Dr. Frank Hebmuller, who is the brew master and executive brewer at Zum Uerige. I made a few minor revisions based on OG and available hops and grains. I must say that this recipe is very well balanced and IMHO, very close to Uerige.
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 87.34 %
1 lbs Munich Malt (9.0 SRM) Grain 10.92 %
2.6 oz Carafa III (525.0 SRM) Grain 1.75 %
0.75 oz Tradition [5.80 %] (90 min) Hops 16.9 IBU
0.50 oz Pearle [7.50 %] (75 min) Hops 14.3 IBU
1.00 oz Spalter [2.00 %] (20 min) Hops 4.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
Mashed at 158. I did a single step, but a decoction would be a nice improvement. The original post suggested a mash schedule with rests at 125, 144, 158, and 169 (mashout). Also, Ferment COOL! Although I don't have the capability to bulk condition, I bottled, let it carbonate for 2-3 weeks, and then put them in the fridge. This beer wasn't ready until they had been in the fridge for a month. Super clear and very tasty!
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 87.34 %
1 lbs Munich Malt (9.0 SRM) Grain 10.92 %
2.6 oz Carafa III (525.0 SRM) Grain 1.75 %
0.75 oz Tradition [5.80 %] (90 min) Hops 16.9 IBU
0.50 oz Pearle [7.50 %] (75 min) Hops 14.3 IBU
1.00 oz Spalter [2.00 %] (20 min) Hops 4.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
Mashed at 158. I did a single step, but a decoction would be a nice improvement. The original post suggested a mash schedule with rests at 125, 144, 158, and 169 (mashout). Also, Ferment COOL! Although I don't have the capability to bulk condition, I bottled, let it carbonate for 2-3 weeks, and then put them in the fridge. This beer wasn't ready until they had been in the fridge for a month. Super clear and very tasty!