Homebrew RecipesRecipes for all kinds of home brewing – lager, wine, stout – the works

Brewing Method: All Grain
Yeast: Wyeast #1007 German Ale
Yeast Starter: None – Small Smackpack + Oxygen
Batch Size: 5 gal
Original Gravity: 1.056
Final Gravity: 1.024
Alcohol Content: 4.2 %
Total Grains: 11.75 lbs.
Color: 43
Extract Efficiency: 71 %
Hop IBU’s: 42
Boiling Time: 90 min
Primary Fermentation: 2 weeks @ 65ºF
Secondary Fermentation: 2 months @ 40ºF
Additional Fermentation:

Grain Bill:

6.50 lbs Pale Malt
1.25 lbs Vienna
1.00 lbs Quaker Quick Oats
1.00 lbs Crystal 40L
0.50 lbs Cara-Pils
0.75 lbs Chocolate Malt
0.50 lbs Roasted Barley
0.25 lbs Black Patent Malt

Hop Bill:

0.75 oz Galena Whole Hops 13% AA for 60 minutes of boil

Mash Schedule:

1.25 qts/lb mash water; Gypsum in mash and sparge water; phosphoric acid in sparge water

156-158ºF for 1.25 hrs
168ºF 10 minutes mashout

Brewers Notes:

Pretty good attempt (2nd place at 2001 Beer & Sweat). Next time I will mash at a lower temperature (150ºF or so) and possibly cut back on the Cara-Pils. I would prefer a little more alcohol and a slightly drier finish.