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Old 04-04-2007, 05:15 PM   #1
uwmgdman's Avatar
Feb 2006
Oregon, WI
Posts: 687
Liked 1 Times on 1 Posts

Recipe Type: Partial Mash   
Yeast: Wyeast 1007 German Ale   
Yeast Starter: If you'd like   
Batch Size (Gallons): 5.25   
Original Gravity: 1.055   
Final Gravity: 1.012   
IBU: 37   
Boiling Time (Minutes): 80   
Color: 23   
Primary Fermentation (# of Days & Temp): 7 days 68F   
Secondary Fermentation (# of Days & Temp): 14 days 68F   

Grain for Partial Mash:
Note: This assumes 55% efficiency, that was one of my first PMs. My technique now yields about 75% eff, so you'd like be able to reduce the extract from 4lb. to 3lb. if you get close to 75%.

2lb German Pilsen 1.5L
1lb German Munich 8L
2lb German Caramunich 55L
12oz CaraPils
4.25oz Black Patent Malt

Mash at: 152F
Sparge with: 168F

Extract to add with 20min remaining on boil:
4lb. Extra light DME

2.25oz Spalt 4.0% AA 80 min: 30.0 IBU
0.75oz Spalt 4.0% AA 25 min: 4.9 IBU
1.00oz Saaz 3.7% AA 5 min: 1.9 IBU

Irish Moss: 1 tsp 15 min

Note this is for a 3.7 gallon boil, if doing a full boil reducing hopping rates.

This beer wasn't very good at first. It took a good month to two months in the bottle before it mellowed into something very good. I was trying to go for something like Uergie Sticke Alt, but the amount of Black Patent was too much. It turned out maybe more like a hoppy bastard Schwarzbier, but damn tasty anyway. I'll make it again, and I'll probably do it the same way and again with only 2oz of Black Patent or get some de-husked Black malt.

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